Akki Usli or Karnataka style khichdi is healthy, very easy to make, with simple flavours and absolutely kids-friendly. Akki Usli makes for a perfect lunch box meal as it has rice, moong dal and multiple vegetables.
Being a one-pot meal, akki usli or Karnataka style khichdi can be quickly done with all basic ingredients typically available in an Indian kitchen, and is one of the best rice varieties that can be loaded with veggies. I can say this is a cousin of Khichdi except that this should be done with less water such that the dal and rice retain their shape and do not turn mush, unlike a typical khichdi.
I came across this dish only after my wedding, when my mother-in-law prepared it. It is a very common dish in their families and I am so glad I was introduced to this very simple yet delicious recipe. Akki Usli has now become one of my favourite rice varieties.
You can add this to your list of one-pot meal varieties and I am sure this will be one of your favourites too, especially because it has no much masala, being light on your tummy. You can serve this for lunch or dinner.
Akki Usli can be done either with onions or with loads of other vegetables. We do it with vegetables for obvious reasons and I, especially, prefer more vegetables than rice in any rice variety. Also, this is the perfect way to sneak in a good amount of vegetables for kids.
As this can be done in a jiffy, you will not really need a lot of preparation except for chopping vegetables, roasting rice and dal, and then putting everything together to let the pressure cooker do its magic while you patiently wait. Some extra lemon juice and coconut while serving this would definitely make it more tastier.
As I think this is a pretty simple recipe and the description below is good enough for you to understand, I have not included the stepwise pictures in this recipe. Do comment below, if you have any further doubts regarding the recipe.
What makes this Karnataka style khichdi unique?
The main difference between a typical khichdi and this Karnataka style khichdi is that this should be done with less water such that the dal and rice retain their shape and do not turn mushy, unlike a typical khichdi. This is supposed to be fluffy and dry, so do watch out for the quantity of water while cooking this.
This Akki Usli recipe or Karnataka style khichdi is also unique in terms of spices used. This dish calls for JUST green chillies and cumin seeds (optional), making it really simple and easy on your tummy.
Another interesting addition is freshly grated coconut, which according to me is a must here. Feel free to be generous with coconut and lemon juice.
You may also like to try: Tomato Baath | Tomato Masala Rice
I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedbacks on this. When you try it, kindly post your valuable comments below or share it with me personally on Instagram / Facebook, or post it with due credits. You may also pin it on Pinterest.
So, let us get started with the recipe, shall we?
Akki Usli Recipe | How to make Akki Usli
- 2 tsps cooking oil
- 1 tsp mustard seeds
- 0.5 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 sprig curry leaves
- 4-5 nos green chillies - ,chopped (use more or less as per taste)
- 0.5 tsp turmeric powder
- 1 medium tomato - ,finely chopped
- 2 medium onions - ,finely chopped
- 1 large carrot - ,finely chopped
- 2 medium potatoes - ,finely chopped
- 8-10 nos beans - ,finely chopped
- 0.75 cup rice
- 0.5 cup moong dal
- 1.75 cups water - ,or as required
- salt - to taste
- handful of fresh grated coconut - ,plus some more for garnishing
- juice of 1 lemon
- 4-5 sprigs fresh coriander leaves - ,finely chopped
- Chop all the vegetables and keep them ready. Make sure to keep the chopped potatoes in water to avoid them from turning brown.
- Heat a small pan, dry roast rice and moong dal separately, until they turn aromatic. Make sure they do not turn brown. Transfer these to a bowl and wash thoroughly. Drain and set aside.
- In a pressure cooker, heat 2 tsps oil. Once it turns hot, add mustard and cumin seeds, let them splutter. Next add urad dal, chana dal and let them turn light brown. Now add green chillies, curry leaves and turmeric. Let the colour of green chillies change slightly.
- Next add chopped onions and saute until they turn light brown. Now add chopped tomatoes and saute until they turn soft but not mushy.
- Once the above step is done, put in all the other finely chopped vegetables. Give a good mix and add roasted and washed rice and dal. Add water, salt as per taste, some fresh grated coconut and lemon juice. Mix thoroughly. Close the lid of the pressure cooker along with the whistle and cook upto 2 whistles.
- Let the pressure release on its own and then remove the lid. You should be able to see moong dal and rice completely in their shape without breaking. Fluff up the cooked Akki Usli gently without breaking the rice or lentil. Serve hot with more coconut, chopped coriander leaves and lemon juice (optional).
- Dry roasting rice is an important step to make sure the grains remain separate after cooking. So, do not skip this.
- You may also add capsicum, peas, kohlrabi, sweet corn, cabbage etc. But, of course, the taste can slightly vary based on the choice of vegetables. Do not use any vegetables with water content.
- Please do not add more water like you do for khichdi and make this mushy. Like I mentioned, rice and moong dal should be dry and separate.
- Quantity of vegetables can be slightly increased or decreased as per choice.
- You may use ghee instead of oil for a much richer taste.