The Gharwali Dal Khichdi is a khichdi recipe typical of Pauri Garhwal, a district of Uttarakhand in northern India.
This Khichdi, whose name derives from Sanskrit खिच्चा , khiccā, meaning “rice and legume dish“, is also known as Tilantha or Tilothu or Til Ki Khichdi.
It is prepared with black sesame seeds, rice, and black urad dal (black mung beans).
On the blog, you can find other khichdi recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Pressure cooker
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1 cup rice
- 3 oz urad dal
- 2 tbsp ghee (or clarified butter)
- to taste coriander (fresh)
- 2 green chilies (chopped)
- 1 tbsp garlic (minced)
- 4 tbsp black sesame seeds
- to taste ginger
- to taste turmeric powder
- 1 tsp asafoetida
- 1 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 10 grains black pepper
- 4 cloves
Tools
- 1 Pressure cooker
Steps
Wash and soak the rice and urad dal in water for 2 hours.
In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves. Set aside.
In the same pan, roast the black sesame seeds until they pop.
Blend and mix the roasted spices with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until smooth paste forms.
Heat the ghee in a pressure cooker.
Add ½ teaspoon of cumin seeds with the asafoetida.
Now the soaked rice and urad dal, mix well.
Season with salt, add the turmeric, spice paste, and 3 cups of water.
Cover and cook until 3-4 whistles (about 45 minutes).
Sprinkle with fresh chopped coriander.
Transfer the khichdi to a plate and serve hot with papadum or other Indian bread, chutney, and curd.
Khichdi is considered a comfort food and is also given to infants.
FAQ (Questions and Answers)
Can I make it without a pressure cooker?
Yes, by doubling the cooking time.
