Chicken and Dal Khichdi
Chicken and Dal Khichdi is a wholesome and comforting one-pot meal that is perfect for a hearty lunch or dinner. This gluten-free recipe is made with chicken, rice, and lentils, providing a balanced amount of protein, carbohydrates, and fiber. It is also low in fat and calories, making it ideal for people who are watching their weight.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
273 kcal
Protein
17 g
Carbs
33 g
Fat
9 g
Fiber
4 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Yellow Moong Dal (Raw)
0.25 cup (50g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Chopped Green Chilli
2 tsp (4g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Rice, raw, milled
0.5 cup (100g)
Instructions
Preparation
-Wash and cut chicken into small pieces.
Cooking Steps
Wash the rice and dal together and soak in water for 30 minutes.
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add finely chopped tomatoes, green chili, turmeric powder, red chili powder, garam masala, and salt. Stir well and cook for 2-3 minutes until the tomatoes turn mushy.
Add chicken pieces and sauté for 5-7 minutes until they turn golden brown.
Drain the water from the rice and dal mixture and add it to the pressure cooker. Mix well.
Add water and stir gently.
Cover the pressure cooker with a lid and cook for 3-4 whistles over medium heat.
Let the pressure release naturally. Open the lid and stir the khichdi gently.
Garnish with fresh coriander leaves and serve hot.