Urad Dal Ki Khichdi (black Lentil And Rice Khichdi)
Urad dal ki Khichdi is the ‘ Makar Sankranti’ specialty food in Uttarpradesh and Bihar. ‘Makar Sankranti’ which usually falls on 14th or 15th January every year, has religious important in Hindu culture. It is considered as the day for ‘ Holy dip’ in Ganges which can relieve any Hindu of all his wrong deeds. The day is marked as beginning of auspicious phase. Therefore millions of Hindus across the world travel to ‘ Ganga sagar’, a place in West Bengal to take the ‘holy dip’. After the ‘Holy dip’, it is a ritual to have curd, beaten rice and ‘Tilkut’(Sesame cookies) for breakfast and Urad dal ki Khichdi in the afternoon. It is a very simple recipe and does not require any preparation. So if you have missed this wonderful satvik food on this “Makar Sankranti’, learn cooking it for next year…..
Serves:
2
Preparation Time:
5 Min
Cooking Time:
30 Min
Complexity:
Very Easy
Ingredients:
Urad dal (Black lentil) – ¾ cup
Rice – 1 cup
Ginger – ½ inch piece
Green chilli – 1 piece
Hing (Asafoetida) – a pinch
Salt – To taste
Refined oil – few drops
For seasoning
Whole red chilli – 1 piece
Ghee – 2 tablespoon
Hing (Asafoetida) – a pinch
Directions:
Wash the urad dal and rice separately and keep aside.
Take a pressure cooker and add 1 cup of boiling water. Add the washed dal, salt, oil, crushed ginger. Hing and green chilli and pressure cook the dal upto two whistles.
Let the steam escape.
Check if the dal is almost done. Then add the washed rice and 1 cup of water and mix. Put the cooker on gas once again and increase the flame. Let it come to a boil and then reduce the flame to medium. Let it cook for about 10- 12 mintues or tlll the rice and the dal is cooked properly but not overcooked.
Switch off the gas and cover with a lid.
Now take a small pan and heat the ghee for tempering. Add hing and whole red chilli as the ghee is heated. Let the red chilli turn brown and then add it to the cooked khichdi.
Serve with Dahi (Curd) and papad.
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