Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Rajma Dal Khichdi

Traditional Recipe 15: Rajma Dal Khichdi recipe

🧺 Ingredients

• Basmati rice: 200g
• Dried rajma (soaked): 200g
• Split yellow lentils (moong): 150g
• Ghee: 35ml
• Cumin seeds: 5g
• Green chilies (whole): 2
• Ginger (sliced thin): 12g
• Turmeric powder: 2g
• Salt: 10g
• Water: 900ml
• Coriander leaves: 20g

👩‍🍳 How to make Rajma Dal Khichdi

1. Rinse rice (200g) and lentils (150g) together in cold water 2-3 times until water runs clear.
2. Drain soaked rajma (200g).
3. Heat ghee (35ml) in heavy-bottomed pot over medium heat (170°C). Add cumin seeds (5g), crackle 15 seconds.
4. Add green chilies (2) and sliced ginger (12g), toast 15 seconds until fragrant.
5. Add rinsed rice and lentils, stir for 1 minute to coat with ghee.
6. Add drained rajma, stir well.
7. Add water (900ml), turmeric (2g), and salt (10g). Bring to boil over high heat (200°C).
8. Once boiling, reduce to low (130°C), cover pot tightly with lid and aluminum foil.
9. Cook 20 minutes without opening lid.
10. Turn off heat, let rest covered for 5 minutes.
11. Open lid, mixture should be soft and broken down, creamy consistency.
12. Stir with fork, breaking any lumps. Texture should be porridge-like.
13. Garnish with coriander leaves (20g). Serve hot with pickle and yogurt on side.

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