Khichdi is a popular Indian dish that is not only delicious but also nutritious. It is a one-pot meal made with rice and lentils, and it is often flavored with various spices and vegetables. Traditionally, khichdi is made on the stovetop, but did you know that you can easily make it in a rice cooker? In this step-by-step guide, we will show you how to make khichdi in a rice cooker, so you can enjoy this comforting dish with minimal effort.
Gather the Ingredients
Before you start making khichdi in a rice cooker, make sure you have all the necessary ingredients. You will need:
– 1 cup of basmati rice
– 1/2 cup of split yellow moong dal (lentils)
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 2 green chilies, slit lengthwise
– 1 teaspoon of ginger-garlic paste
– 1 teaspoon of cumin seeds
– 1/2 teaspoon of turmeric powder
– 1/2 teaspoon of red chili powder (optional, for spice lovers)
– Salt to taste
– 2 tablespoons of ghee (clarified butter)
– Fresh coriander leaves for garnishing
Prepare the Rice Cooker
The next step is to prepare your rice cooker for cooking khichdi. Start by rinsing the rice and lentils thoroughly under cold water until the water runs clear. This will help remove any excess starch from the rice and lentils, resulting in a fluffier khichdi.
Once rinsed, transfer the rice and lentils to the rice cooker’s inner pot. Add enough water to cover the rice and lentils, usually about twice the amount of water compared to the rice and lentils. So, for 1 cup of rice and 1/2 cup of lentils, add 2 1/2 to 3 cups of water.
Add the Flavors
Now it’s time to add the flavors to your khichdi. In a separate pan, heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown and the raw smell of ginger-garlic paste disappears.
Next, add the chopped tomatoes to the pan and cook until they become soft and mushy. You can also add some chopped vegetables of your choice, such as peas or carrots, at this stage to make your khichdi more wholesome.
Cook in the Rice Cooker
Once the onions and tomatoes are cooked, transfer the mixture to the rice cooker’s inner pot. Add turmeric powder, red chili powder (if using), and salt to taste. Give everything a good mix.
Now, close the rice cooker’s lid and set it to the “cook” or “rice” mode. Let the khichdi cook for about 20-25 minutes, or until the rice and lentils are fully cooked and the khichdi has a porridge-like consistency.
Give it a Final Touch
Once the khichdi is cooked, let it sit in the rice cooker for a few minutes to allow the flavors to meld together. Then, fluff it up gently with a fork. You can also add a dollop of ghee on top for added flavor and richness.
Garnish the khichdi with freshly chopped coriander leaves. The vibrant color and aroma of the coriander will take your khichdi to the next level. Serve hot and enjoy it with some yogurt or a side of pickles for a complete meal.
Tips and Variations
– If you prefer a smoother texture, you can blend the onion, tomato, and spice mixture before adding them to the rice cooker.
– Feel free to experiment with different spices and vegetables to customize your khichdi according to your taste.
– You can also add some whole spices like cinnamon, cloves, or cardamom to enhance the flavor of your khichdi.
– For a healthier version, you can use brown rice or quinoa instead of white rice.
– Khichdi is traditionally a vegetarian dish, but you can add some cooked chicken, shrimp, or other proteins of your choice to make it a non-vegetarian meal.
Making khichdi in a rice cooker is a convenient and fuss-free way to enjoy this classic Indian dish. It saves you time and effort without compromising on the flavors. So, if you have a rice cooker sitting in your kitchen, don’t hesitate to give this recipe a try. It might just become your go-to comfort food.