Hydrabadi Khichdi

To make Hydrabadi Khichdi, start by washing the rice and moong dal separately. In a pressure cooker, heat oil and fry the moong dal until the water evaporates. Then, add sliced onions and fry until they turn brown. Incorporate ginger and garlic paste, followed by whole spices like cinnamon, cloves, and cardamom. Add turmeric, green chillies, coriander, and mint leaves, then pour in water and bring it to a boil. Finally, add the washed rice and salt, close the lid, and cook for two whistles. Let the pressure release naturally before serving.

Yes, Hydrabadi Khichdi is a vegetarian dish as it primarily consists of rice, moong dal, and spices. To make it vegan, simply ensure that the oil used is plant-based, as some may use ghee, which is not vegan. This dish is also gluten-free, making it a great option for various dietary preferences.

If you don't have moong dal, you can substitute it with other lentils like split red lentils (masoor dal) or even yellow split peas. Keep in mind that the cooking time may vary slightly, so adjust accordingly. However, using moong dal will give you the authentic taste and texture of traditional Hydrabadi Khichdi.

To store leftover Hydrabadi Khichdi, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stove or in the microwave until warmed through.

Hydrabadi Khichdi pairs beautifully with a variety of accompaniments. You can serve it with yogurt or raita for a cooling effect, pickles for added flavor, or even a side of papad for crunch. For a complete meal, consider serving it alongside a simple salad or some sautéed vegetables.