Question

What’s the best way to prep and store mixed dal khichdi? Find out if this one-pot meal is a good candidate for your weekly meal prep.

Answer 1

To prep mixed dal khichdi, soak the rice and lentils for at least 30 minutes. Store cooked khichdi in an airtight container in the refrigerator for up to 2-3 days.

Detailed Explanation:

Preparing mixed dal khichdi involves a few key steps to ensure optimal texture and flavor. First, thoroughly rinse equal parts of rice (like basmati or short-grain) and mixed lentils (such as toor dal, moong dal, and masoor dal) under cold water until the water runs clear. Soaking the rice and lentils for at least 30 minutes, or up to an hour, is crucial. This helps them cook more evenly and reduces cooking time. After soaking, drain the water completely.

When you're ready to cook, you can use a pressure cooker, Instant Pot, or a regular pot on the stovetop. For the pressure cooker or Instant Pot, add the soaked rice and lentils along with water (usually about 3 times the volume of the rice and lentils), salt, turmeric powder, and any other desired spices like cumin seeds, ginger, or asafoetida. Cook for 2-3 whistles in a pressure cooker or for about 10-12 minutes in an Instant Pot, followed by a natural pressure release.

If cooking on the stovetop, combine the soaked rice and lentils with water in a pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice and lentils are soft and the mixture has a porridge-like consistency. Stir occasionally to prevent sticking.

To store cooked khichdi, allow it to cool completely before transferring it to an airtight container. Refrigerate it promptly. Properly stored, khichdi can last for 2-3 days in the refrigerator. When reheating, you may need to add a little water to restore its original consistency, as it tends to thicken upon cooling.

Pro Tip:

To prevent khichdi from becoming mushy, avoid overcooking it. Check for doneness by pressing a grain of rice and a lentil between your fingers; they should be easily mashed. If using a pressure cooker, be mindful of the water-to-grain ratio to avoid a soupy consistency.