Hyderabadi Khichdi
loose rice and moong dal cooked with whole spices, the city's breakfast plate
Allergens in Hyderabadi Khichdi: milk.
Ingredients
Quantities for 4.
- 200g short or medium grain, rinsed till the water runs clear Rice
- 100g yellow, rinsed Moong Dal
- 1 large, finely sliced Onion
- 3, slit Green Chilli
- 1 tbsp, julienned Ginger
- 1 tsp Cumin Seeds
- 3 green Cardamom
- 4 Cloves
- 2cm piece Cinnamon
- 1 Bay Leafoptional
- 1/2 tsp, whole Black Pepperoptional
- 1/4 tsp Turmericoptional
- 4 tbsp Gheethe dish is defined by it; oil gives a flatter result
- 900ml Water
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rice and dal together for 20 minutes, then drain well. This is what gives the grains their soft, separate texture.
- Hyderabadi khichdi is eaten with khatta and kheema, so it is deliberately mild. Resist the urge to load it with spice powders.
- Measure the water precisely: this khichdi should be loose and grainy, not a porridge.
Method
- Heat the ghee in a pressure cooker and crackle the cumin, cardamom, cloves, cinnamon, peppercorns and bay leaf for 40 seconds.
- Add the sliced onion and fry over medium heat 8 minutes, until light golden.Stop at light gold, not brown. Dark onion muddies the pale colour this dish is supposed to have.
- Add the ginger and green chillies and fry 1 minute.
- Stir in the drained rice and dal and fry 3 minutes, until the grains look glossy and smell nutty.Frying the grains in ghee before the water goes in is what keeps them separate rather than sticky.
- Add the turmeric, salt and 900ml water, and stir once.
- Close the cooker and cook on medium for 2 whistles, then turn off the heat and let the pressure release naturally, about 10 minutes.
- Open up and fluff with a fork. The grains should be soft and just holding their shape, with no free liquid at the bottom.
- Rest covered 5 minutes, then serve hot with khichdi ka khatta and a spoon of extra ghee.
Storage
Keeps 2 days refrigerated. It firms up cold; reheat with 3-4 tbsp hot water in a covered pan over low heat, breaking up lumps with a fork.
Nutrition Low estimate
One serving of Hyderabadi Khichdi (350 g) is about 405 calories, or 116 calories per 100 g.
Medium protein: 10 g a serving, 10% of the calories
| Per serving350 g | Per 100 g | |
|---|---|---|
| Calories | 405 kcal | 116 kcal |
| Protein | 10.2 g | 3 g |
| Carbohydrate | 60.9 g | 17 g |
| of which sugars | 3.5 g | 1 g |
| Fibre | 5.2 g | 2 g |
| Fat | 13.7 g | 4 g |
| of which saturated | 8.1 g | 2 g |
| of which unsaturated | 4.7 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.