Chana Dal Khichdi

The fact that toddlers and young children can also eat Chana Dal Khichdi is the best part. This chana dal pulao recipe is deserving of being bookmarked for anyone searching for an easy and delectable gluten-free and vegan Indian lunch recipe. Chana dal khichdi is frequently prepared for lunch in a Punjabi home, along with delectable side dishes and condiments. Light and simple meals like chana dal khichdi are a welcome sight after a heavy breakfast.

Even inexperienced cooks can quickly complete this recipe because it is so simple. The only thing you need to keep in mind before making this recipe is that the dal needs to be soaked for a few hours before you make the khichdi. Additionally, the rice must 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 recipe from India is simple to prepare and will liven up a otherwise dull day.

The food is cooked under pressure. In the event that a pressure cooker is not available, an instant pot can also be used to prepare the dish. You and your family will undoubtedly enjoy this lunch recipe.

Recipe:

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

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

Method:

Wash the rice and let it soak in enough water for Chana Dal Pulao.

Bengal gram should be similarly clean, washed, and soaked in water for at least an hour.

Next, warm the oil in the pressure cooker over medium heat. Add the cumin seeds and stir for a brief period of time. Add the green chilies and chopped onion and continue to cook until the onion turns golden brown.

Add salt, turmeric powder, and red chili powder, and continue to sauté for a short while.

Bengal gram dal should now be drained before being combined with 1 cup of water in a pressure cooker.

For two whistles on medium heat, pressure cook the dal. Leave the heat off and wait for the pressure cooker’s steam to naturally vent.

Remove the lid, add the soaked rice without any water, and stir to combine.

Now fill the pressure cooker with enough water to cover the rice.

Rice will cook more slowly if the heat is turned down to a low setting.

Turn off the heat and place a lid on the pressure cooker. Allow the pulao to simmer in this mode for 5 to 10 minutes.

With a fork or spoon, fluff the rice after removing the pressure cooker’s lid.

Serve raita, green chutney, papad, and salad with the chana dal khichdi.