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Lapsi Khichdi

 

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lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with 38 amazing images.

lapsi khichdi is a nutritious khichdi made with bulgur wheat, yellow moong dal, vegetables and spices. Learn how to make lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi |

Simple one-pot and nutritious Bengali style dalia vegetable khichuri is a hearty and flavorful dish that is made with broken wheat (dalia), loads of fresh veggies and lentils. Khichuri is a popular Bengali dish and a flavourful comforting meal which is often served for dinner or lunch. is my go-to meal for busy days.

healthy masoor dal lapsi khichdi is easy to make dish, minimally spiced and very filling with all the veggies and fiber.

Bengali style dalia vegetable khichuri is rich in vitamin C, vitamin B1, phosphorus, it aids in weight loss as well as it contains only 122 calories per serving.

pro tips to make lapsi khichdi: 1. Instead of broken wheat you can use quinoa also to make this khichdi. 2. Khichdi tends to thicken as it cools down, you can add little water and re-heat before serving. 3. Instead of masoor dal you can use yellow moong dal to make this recipe.

Enjoy lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with detailed step by step photos.

Lapsi Khichdi recipe - How to make Lapsi Khichdi

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One Dish Vegetarian MealsOne Meal Dinnercollection of khichdi recipesIndian Pressure CookerPressure Cooker Indian Rice, Khichdi, PulaoVitamin B1 ThiamineHealthy Lunch Work Recipes

Preparation Time:    Cooking Time:    Total Time:    Makes 6 servings

Ingredients


For Lapsi Khichdi
1/2 cup broken wheat (dalia)
1/2 cup masoor (split red lentil) dal , washed and drained
2 tsp ghee
1 cinnamon (dalchini) stick
2 tsp mustard seeds ( rai / sarson)
1/2 tbsp crushed panch phoron
2 tsp chopped pandi chillies
8 to 10 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1/2 cup finely chopped onions
1/2 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp green chilli paste
1/4 cup finely chopped tomatoes
1 cup blanched and chopped mixed vegetables (carrot , french beans , cauliflower , green peas)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

Method
For lapsi khichdi
    For lapsi khichdi
  1. To make {span class="bold1"}lapsi khichdi recipe{/span}, combine dalia, masoor dal, 3 cups of water and salt to taste in a pressure cooker.
  2. Pressure cook it for 2 whistles. Allow the steam to escape and then open the lid. Mix well and keep aside.
  3. Heat ghee in a deep pan, add cinnamon, mustard, panch phoron, dry red chillies, curry leaves and asafetida, sauté for few seconds.
  4. Add onions and sauté on medium flame for 2 minutes, add ginger garlic paste, green chilli paste and sauté for a few seconds.
  5. Add tomatoes and sauté on medium flame for 2 minutes, while stirring occasionally.
  6. Add the mixed chopped vegetables, turmeric powder, chilli powder and garam masala.
  7. Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
  8. Add the cooked dalia-dal mixture, 1 cup hot water, salt to taste and mix well and cook on medium flame for 4 to 5 minutes.
  9. Switch off the flame and add the lemon juice and coriander, mix well.
  10. Serve {span class="bold1"}lapsi khichdi{/span} hot.

Lapsi Khichdi recipe with step by step photos

like lapsi khichdi
  1. like lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | then see our collection of khichdi recipes . Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi.    Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day! 

what is lapsi khichdi made of ?
  1. what is lapsi khichdi made of ? See below image of list of ingredients for lapsi khichdi.

how to cook lapsi and dal
  1. To make laapsi khichdi recipe, in a pressure cooker add ½ cup broken wheat (dalia). Broken wheat is a good source of fiber, complex carbohydrates, and protein. It is also a good source of vitamins and minerals, such as vitamin B6, iron, and magnesium. Adding broken wheat to lapsi khichdi makes it a more nutritious dish.
  2. Add ½ cup masoor (split red lentil) dal. Masoor dal has a soft, creamy texture that helps to bind the khichdi together and give it a rich, satisfying mouthfeel.
  3. Add 3 cups of water.
  4. Add salt to taste.
  5. Pressure cook it for 2 whistles.
  6. Allow the steam to escape and then open the lid.
  7. Whisk well and keep aside.

how to make lapsi khichdi
  1. Heat 2 tsp ghee in a deep pan.
  2. Add 1 cinnamon (dalchini). Cinnamon has a warm, sweet flavor that complements the other flavors in lapsi khichdi.
  3. Add 2 tsp mustard seeds ( rai / sarson). 
  4. Add ½ tbsp crushed panch phoron. Panch phoron is a Bengali five-spice which is made with a combination of cumin seeds, fennel seeds, nigella seeds, mustard seeds, and fenugreek seeds.
  5. Add 2 tsp dry pandi chillies.
  6. Add 8 to 10 curry leaves (kadi patta). Curry leaves have a unique flavor and freshness that complements the other ingredients in lapsi khichdi.
  7. Add a pinch of asafetida.
  8. Sauté for few seconds.
  9. Add ½ cup finely chopped onions.
  10. Sauté on medium flame for 2 minutes.
  11. Add ½ tbsp ginger garlic paste. Ginger and garlic paste have a strong, pungent flavor that enhances the taste of the khichdi.
  12. Add 1 tsp green chilli paste. Green chilli paste adds heat to quinoa khichdi, making it a more flavorful and exciting.
  13. Sauté for a few seconds.
  14. Add ¼ cup finely chopped tomatoes.
  15. Sauté on medium flame for 2 minutes, while stirring occasionally.
  16. Add 1 cup blanched and chopped mixed vegetables. Mixed vegetables add a variety of flavors and textures to lapsi khichdi.
  17. Add ½ tsp turmeric powder (haldi). Turmeric gives khichdi its characteristic yellow color.
  18. Add ½ tsp chilli powder. 
  19. Add ¼ tsp garam masala.
  20. Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
  21. Add the cooked dalia-dal mixture.
  22. Add 1 cup hot water.
  23. Add salt to taste.
  24. Mix well and cook on medium flame for 4 to 5 minutes.
  25. Switch off the flame and add 1 tsp lemon juice. Lemon juice has a tangy and acidic flavor that complements the other ingredients in lapsi khichdi.
  26. Add 2 tbsp finely chopped coriander (dhania).
  27. Mix well.
  28. Serve lapsi khichdi hot.

pro tips to make lapsi khichdi
  1. Instead of broken wheat you can use quinoa also to make this khichdi.
  2. Khichdi tends to thicken as it cools down, you can add little water and re-heat before serving.
  3. Instead of masoor dal you can use yellow moong dal to make this recipe.
  4. Add ½ tbsp crushed panch phoron. Panch phoron is a Bengali five-spice which is made with a combination of cumin seeds, fennel seeds, nigella seeds, mustard seeds, and fenugreek seeds.
  5. Add ½ cup broken wheat (dalia). Broken wheat is a good source of fiber, complex carbohydrates, and protein. It is also a good source of vitamins and minerals, such as vitamin B6, iron, and magnesium. Adding broken wheat to lapsi khichdi makes it a more nutritious dish.

benefits of lapsi khichdi
  1. Lapsi Khichdi is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
    1. Vitamin C :  Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 28% of RDA.
    2. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 20% of RDA.
    3. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 20% of RDA.

Nutrient values per serving
Energy122 cal
Protein5.2 g
Carbohydrates20.7 g
Fiber2.9 g
Fat2.1 g
Cholesterol0 mg
Vitamin A249.9 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.2 mg
Vitamin C11.2 mg
Folic Acid11.5 mcg
Calcium34.2 mg
Iron2.1 mg
Magnesium39.4 mg
Phosphorus121.7 mg
Sodium8.5 mg
Potassium161.8 mg
Zinc0.5 mg
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