Shula Khichdi | Shola Khichdi || How to make Shola Khichdi with step-by-step photos and video...
Shola is a combination of rice, and lentils along with any kind of meat curry, a slightly thick healthy meal
This is a simple and quite easy recipe, that is filled with a strange combination of rice, spinach, lentils, and meat, it's cooked on medium-low flame, and you can even use leftover keema instead of meat, here I used leftover mutton curry for the best result use leftover korma for getting a flavored and aromatic tasty meal
As well as it can be said the family of Khichdi and daleem are a bit similar to them...
This is a simple and quite easy recipe, that is filled with a strange combination of rice, spinach, lentils, and meat, it's cooked on medium-low flame, and you can even use leftover keema instead of meat, here I used leftover mutton curry for the best result use leftover korma for getting a flavored and aromatic tasty meal
As well as it can be said the family of Khichdi and daleem are a bit similar to them...
My Latest Video Shola Khichdi:
I cooked Shula with desi ghee you can use olive oil or any type of regular ghee, this recipe is rarely cooked at home, but while this is a relish recipe, I often made it when I have enough leftover meat curry and available all ingredients which are used in the recipe,
Once you try to trust me you will love to eat this healthy dish. an easy and simple recipe that is usually can be prepared within 40 minutes so let's begin with step-by-step...
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To prepare this recipe first clean and soak the rice and moong dal in warm water for 1-2 hours
Take all ingredients and prepare them all
Heat the oil in a large pot and fry the onions till turn a golden brown, then add ground spices
Stir to mix well on low flame
Now add spinach to the pot and stir well for around 5 minutes, then add powdered spices to the spinach
Add garam masala and stir to mix well
Add soaked rice and moong dal, and keep mixing by adding green chilies
Then add meat curry to the rice, and stir to combine well until everything is incorporated
Pour hot water and bring it to a boil, let it cook for around 15-20 minutes on medium-low flame
Remove the lid and mix well further, its consistency should be thickened, turn off the flame
Heat the ghee/oil and fry onions on medium-high heat till turns to golden brown color
Pour all fried onion with oil into the Shula, stir to well
Transfer to the serving plate/dish, garnish it with ginger, fried onions, and coriander leaves along with lemon wedges and green chilies
Shula Khichdi is a combination of rice, and lentils along with any
kind of meat curry, a slightly thick healthy meal...
Ingredients:
- 11/2 cup, rice long-grain rice
- 1 cup, green moong dal (lentil)
- 150g, spinach chopped
- 4-5 pieces, green chilies chopped
- 1 medium-sized, onion sliced
- 1 ½ cups, leftover meat curry (any type)
- ½ cup, ghee/desi ghee
Spices:
- 1 tsp, red chili powder
- Salt to taste
- ½ tsp, turmeric powder
- 1 tsp, roasted cumin seeds
- 1 tsp, roasted black peppercorn
- ½ tsp, basic garam masala
For Tempering:
- 1 cup, onion sliced
- 1/3 cup, of ghee
For Garnishing:
- 1 tbsp, ginger grated
- 2 tbsp, fresh coriander leaves
- Fried brown onion
- Lemon wedge as desired
How to make the Shola Khichdi?
- Take a large capacity of the pot and heat the ghee/oil, put sliced onions
- Fry the onion slices till nicely golden brown on medium flame add crushed cumin and black peppercorn powder
- Stir to mix well then add washed and chopped spinach fry with onion for 10 minutes until spinach releases its water
- Now put powdered spices red chili and turmeric along with some salt, and stir well for 2-3 minutes
- Note, to be very careful adding salt because spinach is already loaded with minerals on the other hand we are using leftover meat curry so avoid using more salt, towards the end of cooking you can adjust the salt rather than now
- Add basic garam masala and cook until the oil is separated
- Put soaked rice and lentils roast them with spices and keep mixing by adding green chilies
- Right after adding leftover meat curry and roast it with rice and spinach on medium flame until everything is incorporated
- Pour 2 cups hot and boiled water and bring it to boil cover the lid and let them cook on medium-low flame for 15-20
- Remove the lid, further mix well at this stage, you can adjust the salt
- Heat the ghee in a frying pan or wok
- Fry the onion until gets nicely crispy golden brown
- Pour fried onion with oil into the Shula and stir to mix well
- Transfer to the serving dish and garnish it with coriander leaves, green chilies, grated ginger, and lemon wedges
- Shula is ready to hot serve.....
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