Mumbai-style Dal Khichadi Recipe - A Comforting Delight

Introduction: 

Indulge in the heartwarming flavors of Mumbai with this authentic recipe for Dal Khichadi. A beloved comfort food, this one-pot wonder combines lentils, rice, and aromatic spices to create a wholesome and satisfying meal. Let's embark on a culinary journey to recreate the iconic Mumbai street food delight right in your own kitchen.

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Ingredients:

For Dal Khichadi:

1 cup rice

1/2 cup split yellow moong dal (lentils)

1 large onion, finely chopped

1 large tomato, chopped

1/2 cup mixed vegetables (carrots, peas, and beans)

1 teaspoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

2-3 green chilies, finely chopped

A pinch of asafoetida (hing)

1 bay leaf

2 cloves

2 tablespoons ghee or oil

Salt to taste

Fresh coriander leaves for garnish

For Tempering:

2 tablespoons ghee

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/4 teaspoon asafoetida (hing)

Instructions:

Preparation:

Wash the rice and lentils together, then soak them in water for about 30 minutes.

Chop the vegetables and set aside.

Heat ghee or oil in a pressure cooker.

Sautéing:

Add cumin seeds, mustard seeds, asafoetida, bay leaf, and cloves. Allow them to splutter.

Add chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilies, sautéing until the raw aroma disappears.

Add chopped tomatoes and cook until they are soft and the oil starts separating.

Adding Vegetables:

Toss in the mixed vegetables and cook for a few minutes until they begin to soften.

Spices:

Add turmeric powder and salt, stirring well to coat the vegetables.

Pressure Cooking:

Drain the soaked rice and lentils, add them to the cooker, and mix everything together.

Pour in about 4 cups of water, secure the lid, and cook on medium heat for 2-3 whistles or until the khichadi is well-cooked.

Tempering:

In a separate pan, heat ghee for tempering.

Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.

Finishing Touch:

Open the pressure cooker once the steam releases naturally.

Pour the tempering over the khichadi, gently mix, and let it simmer for a couple of minutes.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot, accompanied by yogurt or a dollop of ghee.

Enjoy the authentic flavors of Mumbai with this comforting Dal Khichadi, perfect for a hearty meal that brings warmth and satisfaction.