Khichdi is such a comfort food for all Indians and there are so many variations of it across the length and breadth of India. Today I present
Balaee, a khichdi made with rice, chana, and buttermilk in the Kangra Valley region of Himachal Pradesh.
Balaee – Khichdi with Chana and Cooked in Buttermilk
I found this recipe in
Divya Sud Qureshi‘s , and jumped at a chance to make it because I saw how creamy khichdi is when buttermilk is used as the cooking medium when I made Flavours from the Kangra Valley . Moong Dal Palak Khichdi Cooked with Buttermilk
I tried this recipe this past week and must say it will become a regular in our home now along with other Kangra Valley recipes such as
and Raintha . Mandra How to Make Balaee: A Rice and Kala Chana Khichdi
Soaking Time: 8 to 12 Hours
Cooking Time: 30 Mins
Rice – 1 Cup
Kala Chana – 2/3 Cup
Onion – 1 Large
Butter Milk – 3 Cups
Coriander Seeds – 2 tsp
Cumin Seeds – 3/4 tsp
Fenugreek Seeds – 1/3 tsp
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Ghee – 2 tsp
Salt to Taste
Soaking the Chana
Wash and soak the chana in 2 cups water for at least 8 hours.
Drain the water and set aside the soaked chana.
Preparing the Rice
Wash and soak the rice in water for 15 minutes.
Drain the water and set aside the soaked rice.
Preparing the Masala
Dry roast the coriander seeds till they just start to change colour. Set aside to cool.
Dry roast the cumin seeds till they just start to change colour. Set aside to cool.
Dry roast the fenugreek seeds till they just start to change colour. Set aside to cool.
Grind together the coriander, cumin, and fenugreek to a fine powder.
Method to Make Balaee
Peel and thinly slice the onion.
In a heavy bottomed vessel, heat the ghee.
Add the thinly sliced onions and 1/4 tsp salt.
Fry till the onion turns light brown.
Add the masala powder, red chilli powder, and turmeric.
Add the drained rice and saute for 5 minutes.
Add the drained kala chana.
Add the butter milk and 2/3 tsp salt.
Over medium flame, cook covered while mixing occasionally till the rice and chana are cooked.
Pressure cook for 4 whistles. Season with salt, if required.
Serve Balaee hot with a generous dollop of ghee.
Balaee – Khichdi from Himachal Pradesh
I pressure cooked this Khichdi because I wanted the Kala Chana to cook well.
You can also add 3-4 cloves of crushed garlic while frying the onions. I did not.
I used browned onions and coriander as a garnish for the Balaee. The original recipe did not call for that. 🙂
Khichdi has always been a comfort food for me, especially so in winter. I have a number of Khichdi recipes on the blog and today I am back with another one,
Hyderabadi Khichdi; this one is a lightly spiced one made with rice and masoor dal. Serve it with some and you will be in heaven! Til ka Khatta
Hyderabadi Khichdi with Tik ka Khatta
Every state has its own version of khichdi, and most are a combination of grain and a lentil (most popularly rice and moong/green gram). In Western Indian states like Rajasthan, Bajra or Pearl Millet is used as a substitute for rice.
Coming back to
Hyderabadi Khichdi, what intrigued me was the use of masoor dal. As a South Indian, I rarely used masoor dal in my cooking before I started blogging. Ever since, I have been trying out recipes with both whole masoor and masoor dal. 🙂
Hyderbadi Khichdi uses rice and masoor dal, with some onions and mild spices. The result was a fragrant, mellow Khichdi that was quite unlike others of its ilk. I paired it with a nutty, tangy sesame-peanut-tamarind gravy called Til ka Khatta, which turned out to be the perfect accompaniment.
Do also try my recipes for
, Bajra Khichdi , and Balaee (Himachali Khichdi with Kala Chana) . Palak Moong Khichdi Cooked in Buttermilk
Recipe Source: Khichdi with Masoor Dal How to Make Hyderabadi Khichdi with Masoor Dal
This is the recipe for a mildly spiced, mellow Hyderabadi Khichdi made with Masoor Dal. Pair it with some Til ka Khatta and you have a perfect meal.
Andhra Pradesh, Hyderabadi, Indian
Servings: 4 People
Finely Chopped Onions
Spicy Green Chillies (Slit)
Chopped Mint Leaves
Piece of Cinnamon
Ginger Garlic Paste
Ghee or Oil
Vegans can use oil
Salt to Taste
Preparing the Rice and Lentils
Mix the rice and masoor dal.
Wash and soak in 3 cups of water for 15 to 30 minutes.
Making the Hyderabadi Khichdi
In a kadhai, over medium heat, melt the ghee.
Add the cloves, cinnamon and shah jeera.
Stir-fry till the aromas are released.
Add the onions and ginger garlic paste.
Stir-fry till the onions are translucent.
Add turmeric, slit green chillies and salt. Mix well.
Add mint leaves and mix well.
Add the soaked and drained rice and masoor dal.
Add 2 cups of water and salt.
Cover and cook till the rice and lentils are done.
With a gentle hand, mix the Hyderabadi Khichdi to separate the grains.
A Spoonful of Hyderabadi Khichdi How to Make Hyderabadi Khichdi with Masoor Dal
Presoaking the Rice and Masoor Dal
Add the rice and masoor dal to a large bowl or colander.
Wash under running water till the water runs clear.
Soak the rice and dal in 3 cups of water for 15 to 30 minutes.
After the rice and dal are soaked, drain them and set aside.
Making the Hyderabadi Khichdi
Using medium flame, heat a large kadhai and add the ghee to it.
Vegans can use oil. When the ghee is melted, add the cloves, cinnamon and shah jeera, and stir-fry till aromatic.
Now add the sliced onions and ginger-garlic paste.
Stir-fry the onions till they turn are translucent.
Be careful not to brown the onion. Now add the turmeric powder, slit green chillies and salt. Mix well.
Add the chopped mint leaves and stir-fry for a few seconds.
Now add the soaked and drained rice and masoor dal and mix well.
Add 2 cups of water.
Mix well, cover and cook over medium heat till the rice and masoor dal are done.
You do not have to stir this often.
Hyderabadi Khichdi is cooked, mix with a gentle hand to separate the grains. Garnish with fresh coriander.
Serve hot with Papad and
or Til ka Khatta . Mirchi ka Salan
I am taking this hearty winter khichdi to the
event where the theme is Khichdi! To see what my fellow bloggers are cooking, click on the logo! 118th Foodie Monday Blog Hop
Moong Dal Kichadi
Khichdi… hearing the very word brings comfort when one is feeling blue. Moong Dal Khichdi is one of those comfort foods whose appeal is universal. It is very easy to make and a great way to eat sprouts, if you do not like sprouts by themselves. If you are ill or are feeling queasy, having moong dal khichdi will make you feel better. If you are craving for something “nice” to eat, Kadhi-Khichdi is the answer.
Moong Dal Khichadi is North India’s answer to the
South Indian Ven Pongal or Katte Pongali!
Do try my
Moong Dal Palak Khichdi Cooked in Buttermilk.
Rice – 1 Cup
Moong Sprouts – 1 Cup Cumin or Jeera – 1 tsp
Turmeric – 1/8 tsp
Ghee or Clarified Butter – 1 tbsp
Salt to Taste
Soak the rice and sprouts in 4 cups of water for 1 hour.
Pressure cook the soaked rice and moong sprouts for 4 whistles.
When the rice-dal mix has cooled a bit, mas with a heavy ladle.
In a kadhai or a heavy bottomed vessel, heat the ghee.
Add the cumin seeds and stir-fry till they start to change colour.
Add the mashed rice-moon sprouts and mix well.
Add a bit of water, if required.
Serve hot with ghee and kadhi.