Toor Dal and Triticale Khichdi
“A comforting one-pot dish made with toor dal and triticale grain, seasoned with spices and served with a side of pickle.”
Toor Dal
Triticale
Turmeric
Cumin
Ghee
GingerWhere it comes from
Khichdi is a comforting dish that finds its roots in Indian cuisine, often associated with simplicity and nutrition. Combining lentils and grains, this one-pot meal has been a staple for centuries, especially during times of illness or fasting. The inclusion of triticale, a hybrid grain, adds a modern twist to this beloved classic.
On the Palate
How it's made
4 steps · Show ↓34 min active
How it's made
4 steps · Show ↓- 12 min
Rinse the Toor Dal and Triticale under cold water until the water runs clear to remove excess starch.
- 225 min
In a large pot, combine the rinsed Toor Dal and Triticale with enough water to cover by two inches. Add a pinch of turmeric and bring to a boil over medium-high heat. Reduce to a simmer and cook until both are tender, about 25 minutes.
Watch outSkim any foam off the surface as it cooks to keep the liquid clear.
- 32 min
In a small pan, heat ghee over medium heat. Add cumin seeds and let them crackle, releasing their aroma, about 30 seconds. Add finely grated ginger and sauté for another minute until fragrant.
- 45 min
Stir the tempered ghee mixture into the cooked dal and triticale. Mix well and let it simmer together for another 5 minutes to blend the flavors.
