Stylish, peppy khichdi layered with a simple onion, curds, and red gravy to make a tongue-tickling delicacy. This scrumptious meal can also be made using low-fat curd to give it a healthy twist.
This dish is brimful of protein and calcium-heavy ingredients like Toor dal, milk, and curds, essential for growing bones and new body cells.
Remember to turn off the stove before adding curd to the gravy.
1 cup Brown rice
1/4 cup Toor dal (Arhar)
a pinch of Saffron strands (Kesar)
1 tbsp low-fat Milk
Salt to taste
1/2 cup finely chopped Onions
2 tbsp Red paste
1/2 tsp Garam masala
1 tsp Sugar
Salt to taste
3/4 cup whisked low-fat Curd
1/2 cup sliced Onions
1/4 cup low-fat milk
Recipe for Khichdi-
- Soak the brown rice and Toor dal in a deep bowl with water for 15 minutes. Drain and keep aside.
- Mix saffron with low-fat milk in a bowl, and keep aside.
- Combine the drained Toor dal and brown rice with the saffron-milk mixture, and 2½ cups of water in a pressure cooker, add salt and mix well, and cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
Recipe for Gravy-
- Add the chopped onions to a pre-heated, non-stick pan and dry roast on a slow flame till it turns golden brown.
- Add the red paste and dry roast on a slow flame for a minute. Sprinkle a little water if the mixture starts to burn.
- Now add garam masala, sugar, salt, and mix well. Cook on a medium flame for 1 minute.
- Remove from the flame, add curd, whisk well and keep it aside.
How to proceed-
- Heat a small non-stick pan, add the sliced onions, and dry roast on a slow flame till they turn golden brown. Keep aside.
- Take 3 equally divided portions of the Khichdi and 2 equal portions of the gravy.
- Put the milk at the bottom of a glass baking tray, spread half the browned onions evenly.
- Spread one portion of the khichdi in an even layer. Then spread a portion of the gravy evenly over it.
- Repeat the procedure till you have three layers of khichdi with 2 layers of gravy in between.
- Sprinkle the remaining browned onions and cover it with aluminium foil.
- Bake the khichdi in a pre-heated oven at 200°c (400°f) for 8 minutes or microwave on high for 1 minute. Ensure you do not use aluminum foil while microwaving, as it may cause a spark.
- Serve it hot.