Dal Khichdi
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Across India, khichdi recipes are made for different reasons and occasions, but the basic ingredients and combination remains the same. generally, it has the all spices and flavours in it and is served as it is without any sides, but tastes great when served with a hint of pickle or creamy yoghurt.
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Cuisine: North Indian
Author: HEBBARS KITCHEN
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Recipe
INGREDIENTS
INSTRUCTIONS
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firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes.
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Heat 1 tsp ghee and add soaked dal and rice in a cooker
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Saute for 2 minutes, or until the dal turns aromatic.
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Now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well.
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Cover and pressure cook for 5 minutes.
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In a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.
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Saute on low flame until the spices turn aromatic.
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Now add 1 chopped onion, 1 tsp ginger garlic paste and saute well.
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Add 1 chopped tomato and saute until the tomato turns soft and mushy.
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Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
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Saute for 2 minutes or until the spices turn aromatic.
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Now add cooked rice and dal.
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Add 1 cup water and mix well adjusting consistency as required.
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Cover and simmer for 5 minutes or until the flavours are absorbed well.
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Finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.
FOR PRESSURE COOKING:
½ cup rice
½ cup moong dal
1 tsp ghee
¼ tsp turmeric
½ tsp salt
3¼ cup water
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OTHER INGREDIENTS:
2 tbsp ghee
1 tsp cumin
1 bay leaf
a pinch hing
1 onion, finely chopped
1 tsp ginger garlic paste
1 tomato, finely chopped
¼ tsp turmeric
1 tsp chilli powder
½ tsp garam masala
½ tsp salt
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1 cup water
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2 tbsp coriander, finely chopped
Tips, Tricks and Notes
We would heavily recommend respecting the 1:1 ratio of rice and moong dal for this recipe. personally, we believe this proportion is ideal for a right balance of taste, flavour and also from a health perspective.
We have pressure cooked just rice and moong dal in a cooker, but you can prepare it as an instant pot method. you can add all the vegetables, spices without any extra cooking vessels.
You can also follow the same procedure and use other lentils like toor dal, channa dal, masoor dal. We would suggest reducing the lentil ratio, perhaps to 2:1 rice and lentil ratio.
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soaking the rice and dal helps to cook faster.
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Do not add too much water while pressure cooking, as the dal and rice may turn mushy.
Adjust the consistency of khichdi just before serving as it thickens once cooled.
The dal khichdi recipe tastes great when prepared with ghee.
Nutrition Facts
Servings: 3 Servings | Calories Per Serving: 368 KCAL
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% DAILY VALUE
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FAT: 12g
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CHOLESTEROL: 28mg
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SODIUM: 689mg
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POTASSIUM: 580mg
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CARBOHYDRATES: 71g
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FIBER: 16g
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SUGAR: 3G
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PROTEIN: 16G
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VITAMIN A: 65IU
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VITAMIN C: 8.4mg
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CALCIUM: 63mg
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IRON: 4.4mg