lapsi khichdi recipe | Bengali style dalia vegetable khichuri (2024)

लापसी खिचड़ी रेसिपी | बंगाली स्टाइल दलिया वेजिटेबल खिचुरी | स्वस्थ मसूर दाल लापसी खिचड़ी - हिन्दी में पढ़ें (Lapsi Khichdi in Hindi)

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, andkhichdiis the first option that comes to mind. Easy to make, aone pot dish dinner, and aone dish meal, thekhichdiis the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humblekhichdi.Khichdiis usually made with a combination ofgrainsanddals,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,khichdiis made of rice andmoong dal.ThisDal Khichdiis 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 tspgaram 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 tbspcrushed 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 cupbroken 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 Khichdiis rich in below macronutrients, vitamins and minerals given in descendingorder (highest to lowest).
   1. Vitamin C: Vitamin Cis 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 B1protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 areFlax 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:Phosphorusrich Indian foods works closely with calcium to build bones.Phosphorus rich Indian foodslikedairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 20% of RDA.
   
   

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