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10 Unbelievable Benefits of Eating Dal-Rice-Ghee Everyday; Why is Dal-Chawal the ULTIMATE Desi Superfood?

Health Benefits Dal Rice Ghee

Health Benefits Dal Rice Ghee

The Everyday Dal-Rice-Ghee

When raindrops pitter patter on freshly washed leaves and even when beads of sweat trickle down my neck on a summer afternoon, when I sit cozy wrapped in a blanket on a chilly December night and also after a tiring day at work, I crave a warm bowl of Dal-chawal & ghee. It is the most comforting desi meal that was ever made! Call it Varan-Bhaat ani toop in a Maharashtrian home, Dhal-Bhaat in a Bengali home or even Sambhar-Rice with ghee; Dal-Rice with ghee is eaten as a complete meal across India and for good reason.

The ULTIMATE Desi Superfood – Dal-Chawal-Ghee

Dal and Rice together are a complete vegetarian protein; the ghee tadka not only enhances the flavor but also helps us absorb the nutrients from the dal-rice, turmeric and cumin. Adding desi cow’s ghee increases the benefits of our everyday meal. While a variety of dals and rice can be used to make our favorite meal, the most common preference is arhar or toor dal with fragrant basmati rice and cow’s ghee. This combination is made in heaven, and executed to perfection by our mothers. In their kitchen, the secret ingredient is warmth and lots of love.

 

Unbelievable Benefits of Eating Dal-Rice-Ghee Everyday

Now, let’s talk about everything that goes into making Dal-Chawal-Ghee that makes it so great. Every ingredient that is added in making dal chawal compliments other the ingredients enhances flavours and also makes the dish more nourishing for the body in that combination.

#1 Building Muscle – Complete protein for vegetarians

Dal-Rice is considered to be the perfect protein for a vegetarian. The proteins and amino acids in dal are complimentary to those in rice. Dal and rice are both incomplete proteins but eating them together makes the combination a complete protein for vegetarians. Grains, such as rice or wheat can act as complementary proteins for legumes such as lentils. They contain the cysteine and methionine that lentils don’t have, and lentils provide the lysine that grains do not have enough of.

 

#2 Digestion Dal, Cumin and Hing

My mother often tells me to take a pinch of hing or asafetida with warm water when I have a stomachache or indigestion. Hing is taken as a home remedy for indigestion because it has antioxidants and anti-inflammatory properties. Dal on the other hand is rich in fiber and more fiber improves our digestion. Cumin is known to trigger our digestive juices and enzymes, it is also high in fiber and has anti fungal and anti microbial properties. Ghee also stimulates digestive juices. Cumin and asafetida used in Dal tadka together help in preventing intestinal gas that might be produced when digesting high fiber foods like dal. Such an intelligent recipe!! The counter action of all the ingredients together promotes good digestion.

#3 Anti-inflammatory and Healing

Spices like cumin, turmeric and asafetida are added in dal tadka along with ghee when preparing Dal Chawal. Turmeric, cumin and asafetida are loaded with antioxidants and have anti-inflammatory properties that help in healing. If you have a cold, indigestion or aches and pains, the combination of these spices in dal-chawal that is soaked and cooked down helps in speedy recovery. Ghee helps in absorbing the nutrients from these spices, and adds to the flavor. Proteins in dal chawal, helps in repair and building of new tissue and muscles making this the ultimate comfort food.

#4 Hair, Skin & Beauty

Turmeric, which is an important ingredient in Dal is known as the beauty spice. It is not only applied externally for glowing skin, but it also heals your skin and hair from the inside. For the best benefits, turmeric needs to be heated and mixed with fat such as ghee and black pepper. When this combination is added in making Dal Chawal along with pure cow’s ghee, which is also good for moisturizing skin, it increases your beauty and skin glow. Curry leaves are rich in antioxidants, vitamins and minerals and these properties make them very beneficial for skin and hair. Curry leaf tadka along with ghee and turmeric boost the beauty factor of Dal Chawal Ghee.

#5 Rich in Antioxidants

As I had mentioned earlier all these spices that are added in the tadka including turmeric, cumin, asafetida, curry leaves are loaded with antioxidants. The presence of antioxidants helps us fight cancer, diabetes and lifestyle related diseases.

#6 Rich in nutrients & also helps absorb nutrients

Other than being a good source of protein, fats and carbohydrates, the spices and cow’s ghee are also rich in Vitamins like A, D, E and K. Ghee is not only rich in nutrients, the fat content in it helps us absorb the nutrition from the other ingredients in Dal Chawal as well.

#7 Boosts Metabolism

High fiber, antioxidants and nutrients in dal, rice, ghee and the spices help speed up our metabolism. The turmeric also reduces inflammation in the gut and as such, which improves digestion and makes our metabolism better. Cumin is also known to speed our metabolism.

#8 Fat Loss

Better metabolism and good digestion results in fat loss. Fat loss might be linked with eating salad or starving yourself , but in reality, better nutrition and eating dal chawal will encourage long term fitness and fat loss. This food will make you look and feel good. Eating ghee also supports fat loss and reduction in belly fat, read more about this here.

#9 Helps in fetal development and specially good for women

While Cow’s ghee is beneficial in good memory and brainpower, immunity building of a baby in mother’s womb, toor dal being rich in folic acid helps in fetal development. Folic acid in toor dal is especially beneficial for women’s health.

#10 Prevention of Heart Disease

Fiber in Dal, healing properties of turmeric and cumin along with the benefits of pure cow’s ghee, which contains good fats, protects our body from heart disease.

 

Comfort Food & Super-meal for the Family

If these reasons weren’t enough, I’d still eat Dal-Rice-Ghee everyday for the sheer comfort and warmth filled in that meal. It is now being scientifically proven that positive thoughts and feelings impact the physical being. When a loving mother prepares Dal-Rice-Ghee for her family, the positive feelings in that meal will make a gloomy day brighter, and heal our body and mind.

I believe that Dal-Rice-Ghee is a Desi Superfood and Supermeal, and one should eat it everyday of the week. It can be in the form of Dal-Chawal-Ghee or khichdi, you can also experiment and create your very own Dal-Chawal-Ghee creations. I, for instance, came up with Dal-Chawal cheesy bites, which were fried in ghee, a bit rich, but also totally worth it! It was delicious. But if you’re in the mood for simple, then simple boil dal and rice, add some tadka, lemon and coriander on top, drizzle with some pickle masala and bite into a crunchy aloo papad along with it, and you are set for the day! Do share you Dal-Chawal-Ghee creations in the comments below and tag me in your Instagram pictures here.

Health Benefits Dal Rice Ghee

Health Benefits Dal Rice Ghee

Birbal ki Khichdi | Slow Cooked Dum Khichdi Recipe

Birbal ki Khichdi

Birbal ki Khichdi

Have you heard the tale of Akbar’s wise minister Birbal and his Birbal ki Khichdi? I grew up listening to bedtime stories about Akbar & Birbal. Birbal was a clever man, his wit and wisdom was well known in Akbar’s kingdom. He was Akbar’s advisor, he had a simple solution for every problem in the kingdom.

Birbal was the only one who could even teach the King a lesson when he was wrong just by using his wit. One such famous tale about Akbar is called “Birbal ki Khichdi”. This is how the story goes.

One day in winter, Akbar and Birbal were taking a morning walk by the lake, discussing some official matters. Suddenly the king slipped and lost his slipper in the lake. The water was cold that he squealed like a little girl and jumped out of the water. When Birbal giggled at this little mishap, the King, to mask his weakling reaction declared a public dare. Any man who would stand in knee deep water all night in this lake would be given a big reward from the King’s treasure.

A poor man, who needed money to get his three daughters married decided to accept the dare. On a winter evening, he stood all night in knee deep water in the lake to win this reward. When he came in front of the King to claim his reward, the King couldn’t accept his defeat and refused the prize claiming the man had cheated. Akbar said that there was a little lamp lit miles away, at a window in his palace. This man was warming himself up by looking at that lamp all night, and so was he did not deserve the prize.

The man hurt and helpless went away. Akbar was happy that he had outsmarted Birbal this time, and he wouldn’t have to pay the man. Birbal was not one to stand such injustice. He decided to teach Akbar a lesson.

The following day, Birbal did not come to the Darbar. He sent word to the King saying that he would come once he had cooked and eaten his Khichdi. When many hours passed Akbar felt angry and frustrated and decided to go by the lake himself, where Birbal was cooking this khichdi all morning. Akbar was shocked at what he saw.

Birbal had lit a small lamp on the ground and tied a pot of khichdi to a long bamboo over it. The bamboo was really long and it was impossible to cook the khichdi that way. Akbar frustrated to see this said to Birbal, “this is ridiculous Birbal! It is impossible to cook the khichdi from that far.”

Birbal smiled and said to Akbar, “Why my King? If an old man can warm himself with a little lamp far, far away, then why can’t my khichdi cook on this bamboo?”

Akbar realised his mistake right away, he smiled and agreed to pay the old man who had stood all night in the lake. And so, once again, Birbal saved the day.

Since the day I heard this story as a five year old, I’ve been fascinated by what Birbal ki Khichdi would taste like. Slow cooked, rich with lots of ghee, gooey and beautifully garnished for the King and his ministers. Here’s my recipe for Birbal ki Khichdi.


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Birbal ki Khichdi
Slow cooked, rich with lots of ghee, gooey and beautifully garnished for the King. Here's my recipe for Birbal ki Khichdi with 6 different garnishes and toppings. This recipe has a smoky flavour with dungar given with chillies!
Cuisine Indian
Prep Time 2 hours
Cook Time 3 hours
Passive Time 12 for slow cooker
Servings
cups
Ingredients
For the Dum Khichdi
Topping 1
Topping 2
Topping 3
Topping 4
Topping 5
Topping 6
Cuisine Indian
Prep Time 2 hours
Cook Time 3 hours
Passive Time 12 for slow cooker
Servings
cups
Ingredients
For the Dum Khichdi
Topping 1
Topping 2
Topping 3
Topping 4
Topping 5
Topping 6
Instructions
Dum Khichdi
  1. Mix and soak the dals and rice for 2 hours. Then wash and drain out the water.
  2. In a heavy copper bottom vessel, add the soaked dal rice mixture along with 3 cups of water.
  3. Add 1/4 cup ghee, turmeric, salt, garlic and red chilli powder. Mix well.
  4. Line the copper vessel with a heavy, flat tava and cover it with a fitted lid. Place a heavy weight on the lid so no heat can escape. Turn on the heat on high and allow it to cook on high heat for 10 minutes or till you hear bubbling sound.
  5. Open the lid and add the remaining half cup of ghee, mix well. Cover with a fitted lid again and place a heavy weight on top of it. Turn the heat to the lowest setting and cook for 3 hours. Check every 20 minutes, stir to avoid sticking. Add ghee if the khichdi starts sticking to the bottom.
  6. For SLOW COOKER, Simply add all the above ingredients, cover with a lid and cook on the lowest setting for 12 hours or overnight.
  7. Heat 1 tablespoon ghee in a steel bowl until it is piping hot. Place it in the khichdi, add whole red chillies and cover with a fitted lid. Place some heavy weight over it. This ghee can be poured into the khichdi to flavour it. Mix well.
Toppings
  1. Divide the khichdi into 6 equal portions.
  2. Top the first portion with mixed nuts and dried fruits fried in ghee and fresh pomegranate.
  3. Top the second portion with garlic tossed in cornstarch and fried, raw spinach, thinly sliced and few drops of raw mustard oil.
  4. For the third portion, prepare an onion tomato salad with whisked curd and place it on the khichdi along with green chilli.
  5. For the fourth part, add onion sliced and fried in ghee until golden brown, along with a sprig of mint.
  6. Top the fifth portion with a roasted urad dal papad brushed with ghee and sprinkle red chilli powder on top.
  7. For the sixth portion, simply steam green peas and toss them with chaat masala. Place these to top the khichdi.
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