Khichdi Breakfast Bowl with Curd and Papad
Khichdi is a simple, comforting, and nutritious dish made with rice and lentils. Paired with creamy curd (yogurt) and crispy papad, this Khichdi Breakfast Bowl is the perfect way to start your day on a wholesome note. It’s easy to make, packed with protein, and has a lovely balance of flavors and textures.
Ingredients (Serves 2-3)
For the Khichdi:
- 1/2 cup rice (preferably basmati or sona masoori)
- 1/4 cup moong dal (yellow split lentils)
- 1 small onion, finely chopped
- 1 tomato, chopped
- 1 green chili, slit
- 1/2 tsp ginger, grated
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- Salt to taste
- 1 tbsp ghee (clarified butter) or oil
- 3 cups water
- Fresh coriander leaves for garnish
For the Curd:
- 1/2 cup thick curd (yogurt)
- Salt to taste
- A pinch of roasted cumin powder (optional)
For the Papad:
- 2-3 papads (store-bought or homemade)
- Oil for frying or roasting
Instructions
Step 1: Prepare the Khichdi
- Rinse and Soak: Wash the rice and moong dal together in water and soak them for 15-20 minutes (optional, but it helps the khichdi cook faster).
- Cook the Khichdi: In a pressure cooker, heat ghee or oil over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
- Sauté the Aromatics: Add chopped onions, ginger, and green chili. Sauté until the onions turn translucent. Add chopped tomatoes and cook for 2-3 minutes, until they soften.
- Add the Rice and Dal: Drain the soaked rice and moong dal and add them to the pressure cooker. Stir well to combine with the spices and vegetables.
- Add Turmeric and Water: Sprinkle turmeric powder and add 3 cups of water. Stir to mix everything, and season with salt.
- Pressure Cook: Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles or until the rice and dal are soft and fully cooked. If cooking in a regular pot, cover and simmer for 20-25 minutes, stirring occasionally.
- Mash (Optional): Once cooked, gently mash the khichdi with the back of a spoon for a creamy texture. Adjust the consistency with water if needed.
Step 2: Prepare the Curd
- Season the Curd: In a small bowl, whisk the curd (yogurt) until smooth. Add a pinch of salt and roasted cumin powder (if using). Mix well and set aside.
Step 3: Prepare the Papad
- Roast or Fry the Papad: Heat a pan or tawa and roast the papads one by one until they puff up and become crispy. Alternatively, deep fry them for a more indulgent version.
- Break into Pieces: Once roasted or fried, break the papads into smaller pieces for easy serving.
Step 4: Assemble the Khichdi Breakfast Bowl
- Serve the Khichdi: Spoon the warm khichdi into bowls.
- Add Curd: Top with a generous dollop of seasoned curd for creaminess and a refreshing contrast to the warm khichdi.
- Garnish: Garnish with freshly chopped coriander leaves.
- Serve with Papad: Add broken pieces of crispy papad on the side or on top for crunch and flavor.
Enjoy Your Khichdi Breakfast Bowl
- Your Khichdi Breakfast Bowl with Curd and Papad is now ready to enjoy! The creamy curd balances the warmth of the khichdi, while the crispy papad adds a delightful crunch. It’s a complete, nourishing breakfast that will keep you energized throughout the morning.
Tips:
- For a richer flavor, you can use ghee to cook the khichdi.
- Feel free to add vegetables like peas, carrots, or potatoes to the khichdi for extra nutrition.
- You can also spice up the curd with some finely chopped mint or coriander for a refreshing twist.
This Khichdi Breakfast Bowl with Curd and Papad is a classic, comforting meal that combines the goodness of lentils, rice, and yogurt in a perfect harmony. 🌟