Dalia Khichdi with Garlic Aachar is a simple and easy dish which is prepared with simple ingredients at home. It is a healthy and flavourful dish. You can eat Dalia Khichdi with curd as well instead of Garlic Achar. Both Dalia Khichdi and Garlic Achar can be served separately as well. Both dishes are delicious and quick to prepare.
Here’s how to prepare Dalia Khichdi and Garlic Achar at home.
Cooking time: 1 hour
Servings: 4
Ingredients:
For boiling:
1½ tsp ghee
¾ cup dalia
¼ cup moong dal
1 tsp turmeric
3½ cup water
Salt, to taste
For tempering:
2 tsp ghee
¼ tsp hing
1 tsp cumin
1 ginger (chopped)
1 tsp green chilli (slit)
1 onion (chopped)
½ cup carrot (diced)
¼ cup beans (chopped)
¼ cup gobhi (florets)
Salt, to taste
Tomato (chopped)
½ cup turmeric
½ tsp red chilli powder
Water
Green peas
¼ cup kasuri methi powder
Coriander leaves
For instant garlic achar:
Mustard oil
¾ cup methi dana
2 tsp mustard seeds
1 tsp saunf
1 tsp kalonji
2 tsp dry red chillies
5 curry leaves
A handful of garlic cloves
Salt, to taste
½ tsp turmeric
½ tsp red chilli powder
1 tsp vinegar
Method:
- Spread out the dalia on a plate to remove any adulterations and pests.
- Once done, soak the moong dal in a bowl for 30 minutes and then strain it.
- Add some more water in the bowl, and rub the dal with your hands to clean it properly and remove all the smell if any. Once again, strain the dal.
- Now, add ghee to a pressure cooker and put dalia in the cooker.
- Roast the dalia in the cooker while stirring it continuously on a low flame.
- Roast it for approximately 2-3 minutes until the colour of the dalia changes
- Now, add soaked and washed moong dal along with turmeric and stir all the ingredients
- Next, pour water followed by salt as per your taste.
- Close the lid and cook on a high flame for 1 whistle then reduce the heat and cook for 2-3 whistles until all the ingredients are cooked properly
- Once cooked, turn off the flame and open the cooker once the pressure settles
- Now, it’s time to prepare tadka. Heat a pan and put ghee in it.
- Once the ghee melts, add heeng followed by cumin and give a quick stir.
- Allow the cumin to sputter and then put finely chopped ginger, and green chilli and stir them for approximately 30 seconds
- Now, include chopped onion and cook the onions until they become soft. Next, add vegetables like carrot, beans, cauliflower and salt as per your taste. Stir fry all the vegetables on a high flame
- Once the vegetables are cooked, add tomatoes and cook them on a high flame for 2-3 minutes.
- Next, add turmeric as well as red chilli and cook till the raw aroma of the masala removes
- Now, add khichdi and cook it on a medium flame till the khichdi gets properly cooked and thickens. Add water to adjust the consistency of the khichdi.
- Include shelled followed by kasoori methi. Cook all the ingredients on a medium flame
- Finally, Khichdi is ready to serve
- Now let’s prepare the achaar, add mustard oil to a pan and heat on a medium flame
- Include methi dana followed by mustard seeds, saunf and kalonji. Mix all the ingredients and cook for approximately 30 seconds then add dry red chilli and stir again
- Include kadi patta and whole garlic cloves along with salt.
- Cook while stirring on a low flame for about 2-3 minutes.
- Switch off the flame before the garlic gets brown and let the pan cool down for some time before adding the masala.
- Include turmeric, red chilli and vinegar. Mix it properly and the pickle is ready. Enjoy this garlic pickle with dalia khichdi.