Chana Dal Khichdi
The fact that toddlers and children can eat Chana Dal Khichdi is its best feature. This chana dal pulao recipe is deserving of being bookmarked for anyone looking for an easy and delectable gluten-free and vegan Indian lunch recipe. Chana dal khichdi is frequently prepared in a Punjabi household for lunch along with delectable side dishes and condiments. Following a heavy breakfast, dishes that are light and simple to digest, like chana dal khichdi, are a welcome sight.
It is such a simple recipe that even inexperienced cooks can complete it in a flash. The only thing you need to keep in mind before making this recipe is that you need to soak the dal for a few hours before making the khichdi. The rice must also be soaked for an hour. It can also be put in a lunchbox with raita and salad. Ideal for a hectic weeknight or a relaxing weekend lunch. This lunchtime Indian meal is simple to prepare and will liven up a otherwise dull day.
In a pressure cooker, it is made. But you can also make it in an instant pot if a pressure cooker is not available. You and your family will enjoy this lunch recipe without a doubt.
Prep Time: 15 minutes
Cook Time: 15 minutes
1 cup rice
1/2 cup chana dal (split Bengal gram)
2 medium-size onion fine chopped
2 green chillies finely chopped
Salt to taste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 tablespoon cooking oil
Wash the rice, then soak it in enough water to make the Chana Dal Pulao.
Bengal gram should be similarly clean, washed, and soaked in water for at least an hour.
In the pressure cooker, heat the oil next over medium heat. After adding, briefly sauté the cumin seeds. Saute until the onion turns golden brown after adding the chopped onion and green chilies.
Salt, turmeric powder, and red chili powder should also be added. Sauté for a brief period of time more.
Bengal gram dal should now be drained and added to the pressure cooker with a cup of water.
For two whistles on medium heat, pressure cook the dal. Turn off the heat and allow the pressure cooker’s steam to escape naturally.
To combine, remove the lid, add the soaked rice without any water, and stir.
Now fill the pressure cooker with just enough water to cover the rice.
Turn down the heat to low and cook the rice slowly.
Put the pressure cooker under a lid and turn off the heat. For 5 to 10 minutes, let the pulao simmer in this mode.
With a fork or spoon, fluff the rice after lifting the pressure cooker’s lid.
In addition to raita, green chutney, papad, and salad, serve Chana Dal Khichdi.