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 simple and quite easy recipe 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 to get a flavored and aromatic, tasty meal.
As well as it can be said that the family of Khichdi and daleem is a bit similar to them...
As well as it can be said that the family of Khichdi and daleem is 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 make it when I have enough leftover meat curry and all the ingredients that is used in the recipe.
Once you try to trust me, you will love to eat this healthy dish. An easy and simple recipe that can usually 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.
Heat the oil in a large pot and fry the onions till they 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 chili.s
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 a medium-low flame.
Remove the lid and mix well further; its consistency should be thickened. Turn off the flame.e
Heat the ghee/oil and fry onions on medium-high heat until they turn golden brown in color.
Pour all fried onions with oil into the Shula, stir 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 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 pepper powder
- Stir to mix well, then add washed and chopped spinach, fry with onion for 10 minutes until the 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 a boil, cover the lid, and let them cook on medium-low flame for 15-20
- Remove the lid, further mix well at this stage, and you can adjust the salt
- Heat the ghee in a frying pan or wok
- Fry the onion until it gets nicely crispy and golden brown
- Pour fried onions 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 serve hot.....
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