| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 6.0g | 1.0g | 68.0g |
| sugars | fibre | protein | salt |
| 3.0g | 8.0g | 20.0g | 0.20g |
Why I Love Indian Chana Dal Khichdi with Raita
Being a blend of Boston-born textures and Irish-inspired warm, comforting culinary traditions, I’ve always held a special place in my heart for recipes that fuse distinct cultures and flavors. Not many foods encapsulate this mash-up more than the Indian-subcontinent’s dish of Chana Dal Khichdi with Raita. A symphony of nourishing Chana Dal, aromatic Basmati rice, and an elaborate assortment of spices, this dish contrasts beautifully with a refreshing Raita on the side – a yogurt-based condiment, punctuated with fresh vegetables and herbs.
My Journey with Chana Dal Khichdi with Raita
I recall trying Chana Dal Khichdi with Raita for the first time while exploring the vibrant streets of New Delhi during an unforgettable culinary journey. The remarkable flavors left such a profound impression on me that I was inspired to recreate this dish back home, crafting it with my personal touch. Drawing from the teachings of my beloved Irish grandparents and the legendary Chef Jamie Oliver, I’ve added my own twist to this traditional Indian meal.
The Fusion of Flavors in Chana Dal Khichdi with Raita
The harmonious coexistence of the humble Chana Dal, aromatic Basmati rice, rich Ghee, and a medley of spices is the true hallmark of the Khichdi. The Khichdi, paired with the cooling effects of the Raita – a concoction of creamy yogurt swimming with fresh chunks of cucumber and tomato, laced with chopped green chilli for a hint of spice and fresh mint leaves for an invigorating aroma – creates a balanced combination. It’s like a comforting stew, reminiscent of the Irish “coddle” stew my grandparents used to prepare but elevated by the exotic Indian spices and ingredients.
While I absolutely love pairing this dish with a hearty Indian bread such as Naan or Roti, it works surprisingly well with a slice of soda bread, drawing on my Irish roots. It’s a delightful marriage of East and West, and I believe this union of flavors is what makes food an immersive, global experience.
Every time I make this Chana Dal Khichdi with Raita at home, be it for a quiet dinner with my fiance Laura or a feast with friends, the heartwarming comfort it provides reminds me of why I fell in love with this dish. The versatility and cross-culture fusion it offers is a true testament to the beauty of food, transcending all borders.
What You’ll Need
- For Chana Dal Khichdi:
- 1.5 cups Basmati Rice
- 1 cup Chana Dal
- 4.5 cups Water
- 1 tablespoon Ghee (Clarified Butter)
- 1 teaspoon Cumin Seeds
- 2 Green Chilies, chopped
- 1 medium Onion, finely chopped
- 2 teaspoons Ginger Garlic Paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- Salt to taste
- 2 tablespoons Fresh Coriander, chopped (for garnish)
- For Raita:
- 1 cup Yogurt
- 1 small Cucumber, grated
- 1 small Tomato, finely chopped
- 1 Green Chili, finely chopped
- 1 tablespoon Fresh Mint Leaves, chopped
- 1/2 teaspoon Roasted Cumin Powder
- Salt to taste
Method
Step One
To start with Chana Dal Khichdi, first wash the basmati rice and chana dal under cold water until the water runs clear. Soak them in enough water for about 30 minutes.
Step Two
After 30 minutes, drain the soaked rice and dal and keep it aside. Next, heat ghee in a pressure cooker over medium heat. Once the ghee is hot, add cumin seeds and let them crackle for a few seconds.
Step Three
Then add chopped green chilies and finely chopped onion to the cooker. Sauté until the onion turns translucent. Now, add the ginger garlic paste to the pan and cook until the raw smell of ginger and garlic goes away.
Step Four
Next, add the turmeric powder, red chili powder, and salt to the pan. Mix everything well and cook for another minute. Now, add the drained rice and dal to the pan and sauté it for 2-3 minutes on medium heat.
Step Five
Add the water to the cooker and mix well. Close the lid of the cooker and pressure cook for 3-4 whistles on high heat. Let the pressure release naturally. Once the pressure has released, open the lid and mix the khichdi gently.
Step Six
Garnish your chana dal khichdi with fresh chopped coriander and serve hot.
Step Seven
Now, to prepare the raita, take a bowl and add yogurt to it. Beat it until smooth using a whisk. Add grated cucumber, finely chopped tomato, green chili, mint leaves, roasted cumin powder and salt to the bowl.
Step Eight
Mix everything well and your raita is ready. Serve this raita with hot chana dal khichdi. Enjoy your meal.
