Til ki Khichdi
A satisfying, simple and easy to make til ki khichdi is made with lentils, rice, sesame seeds and other spices and tempered with ghee. Finger licking tasty!
Servings 4 people
- 1 cup rice
- 1/2 cup moong dal skinned green gram
- 1 tbsp salt
- 1/2 tsp chilli powder
For til masala
- 4 tbsp. white sesame seeds
- 5-6 whole red chillies
- 10-12 black peppercorns
- 1 tbsp. cumin seeds
- 2 tbsp. coriander seeds
- 2 tbsp. ghee clarified butter
- 1 pinch heeng asafoetida
- 1 tbsp. ginger grated
- 1 tsp. cumin seeds
- 1 tbsp. coriander leaves for garnish
To make khichdi, wash the lentils and rice well. Now cook them till well cooked in a pressure cooker with water and salt. I use double the water to the rice lentil volume.
It takes about 4 whistles in a pressure cooker. You can cook in a pan as well.
In a flat tava or pan, dry roast sesame seeds, peppercorns, cumin seeds, coriander seeds and whole red chillies. Then powder them in a blender.
Add the masala powder to cooked khichdi with some water. Then mix well. This helps the masala to incorporate all through the khichdi.
Before serving, heat ghee in a pan. Add cumin seeds, heeng and grated ginger. Cook for a minute and then add to the til khichdi.
Garnish with coriander leaves. Your piping hot til ki khichdi is ready to serve.
1.You can add more water to the khichdi to make it slightly more loose. I prefer it more dry.
2. You can have this khichdi cold as well as it still tastes delicious.
3. You can adjust the spices as per your taste but keep the sesame seeds the same.
Calories: 455kcal | Carbohydrates: 63g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 1775mg | Potassium: 695mg | Fiber: 13g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 23.8mg | Calcium: 314mg | Iron: 10.4mg