Simple Way to Prepare Quick Urad Dal Khichdi

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Steps to Make Super Quick Homemade Urad Dal Khichdi. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Urad Dal Khichdi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Urad Dal Khichdi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Urad Dal Khichdi is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Urad Dal Khichdi estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Urad Dal Khichdi using 7 ingredients and 7 steps. Here is how you cook it.

Every year on Makar Sankranti, we have a tradition of making urad dal khichdi, that my dadi used to make This is a typical UP-style khichdi, that is super simple to make, and even though requires only a handful of ingredients, tastes absolutely delicious Do try out my dadis recipe, and if you do, then don't forget to share a Cooksnap

Ingredients and spices that need to be Get to make Urad Dal Khichdi:

1. 1 cup soaked rice
2. 3/4 cup soaked urad dal
3. 1 tbsp+ 2 tbsp desi ghee
4. 1 tsp cumin seeds
5. 1/2 tsp red chilli powder
6. 1 pinch hing
7. 2 cups water

Steps to make to make Urad Dal Khichdi

1. Melt 1 tbsp ghee in a pressure cooker.
2. Add cumin seeds, red chilli powder and hing. Cook for 1/2 mins.
3. Add soaked urad dal and soaked rice to the pressure cooker and mix.
4. Add water and salt.
5. Pressure cook the khichdi for 3 whistles.
6. Add ghee and mix the khichdi.
7. Garnish with more ghee and serve piping hot with curd, pickle and papad.

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