Dal Khichdi is a healthy Indian dish made with rice, toor dal, and moong lentils, cooked with spices for a tasty meal.This one-pot wonder tastes best when served with fried chili and garlic, papad, and pickles.
Dal Khichdi is a nutritious wholesome meal. The rice provides carbohydrates which helps to increase your energy levels. These are balanced by proteins derived from the dals. It is easy to digest and keeps you full for a long time. It’s an ultimate go-to for dinner after a heavy lunch or during rushed moments, or when someone’s feeling under the weather.
There are different kinds of rice you can use to make dal khichdi. You can pick from basmati, sona masuri, or Ambemohar rice. I personally use sona masuri, but any of these will do. It’s the same with lentils – you have many options. I like to use a mix of toor dal and moong dal because I think it tastes best and has lots of nutritional benefits. You can also try and use masoor dal, chana dal and many more.
The thickness of khichdi can change, and you can adjust it to your liking. Sometimes, I like my khichdi watery, almost like porridge, especially when I’m unwell. But when I have it with pithla or any other curry, I prefer it with less water so that each grain remains separate. You can experiment to find what you prefer and adjust the water amount accordingly.
When it comes to spices, you can add as many or as few as you like. You can cook the khichdi simply with rice, dal, and water, and serve it with any curry. Or, you can add veggies and different spice mixes to give it a unique flavor.
Ingredients
Sona masuri or any rice variety you prefer, yellow split lentil (moong dal), pigeon peas (toor dal), onion, tomato, garlic, ginger, green chilies, slit lengthwise, cumin seeds, turmeric powder, red chilli powder, garam masala, salt, ghee (clarified butter), fresh coriander leaves for garnish, water as needed.
Recipe Instructions
- Rinse the rice, toor dal and moong dal under running water until the water runs clear. Soak them together in water for about 30 minutes, then drain and set aside.
- In an instant pot using the saute mode, heat ghee over medium heat. Add cumin seeds and let them splutter. Add green chilies and fry for a minute.
- Next goes in the chopped onions and sauté until they turn translucent.
- Add grated garlic and ginger. Sauté for another minute until fragrant.
- Now, add red chili powder, turmeric powder, and garam masala. Mix well.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add the soaked rice and moong dal to the cooker or pot. Stir gently to coat the grains with the spices.
- Pour in enough water to cover the rice and dal mixture. For a thicker consistency, use less water.
- Add salt and close the instant pot lid and cook on pressure cook mode for 10-15 minutes.
- If using a pressure cooker, cook for about 3-4 whistles. If using a pot, cook until the rice and dal are tender, stirring occasionally.
- Once done, let the pressure release naturally or if using a pot, let it rest for a few minutes before opening the lid.
- Garnish with freshly chopped coriander leaves before serving hot.
Serving Suggestions
- Serve with a side of tangy mango pickle or spicy lime pickle for added flavor.
- Enjoy with a dollop of creamy yogurt on the side to balance out the flavors and add a cooling touch.
- Pair with crispy papad or pappadums for a crunch.
- Serve alongside a simple salad or steamed vegetables for a well-rounded meal.
- Add a spoonful of mint or jawas chutney or tomato chutney for a burst of zesty freshness.
- Offer lemon wedges on the side for those who enjoy a hint of citrus with their meal.
- For non-vegan options, drizzle some melted ghee over the khichdi for added richness and flavor.
Tips and Tricks
- For added flavor, you can temper the dal khichdi with additional spices like mustard seeds, cumin seeds, dried red chilies and garlic.
- Adjust the consistency of the khichdi by adding more or less water according to your preference.
- You can add vegetables like carrots, peas, or potatoes to make the dal khichdi more nutritious and wholesome.
- Leftover khichdi can be refrigerated and reheated the next day. It often tastes even better as the flavors infuse the rice and dal together.
Meal Prep Tips
- You can chop the veggies in advance and keep it in airtight container.
- You can make a big batch of khichdi and refrigerate it for upto 2-3 days for a quick and simple meal.
FAQs
Q: Can I use other types of lentils instead of moong dal?
A: Yes, you can experiment with other lentils like masoor dal or toor dal, but the cooking time may vary.
Q: Is khichdi suitable for people with dietary restrictions?
A: Khichdi is gluten-free, vegan, and easily customizable, making it suitable for various dietary preferences.
Dal Khichdi
Ingredients
- 1 cup basmati rice or any rice variety you prefer.
- 1/2 cup yellow split lentil moong dal
- 1 onion finely chopped
- 1 tomato finely chopped
- 2-3 cloves of garlic minced
- 1- inch piece of ginger grated
- 2-3 green chilies slit lengthwise
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 tsp red chilli powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons ghee clarified butter
- Fresh coriander leaves for garnish
- Water as needed
Instructions
- Rinse the rice and moong dal under running water until the water runs clear. Soak them together in water for about 30 minutes, then drain and set aside.
- In a pressure cooker or a heavy-bottomed pot, heat ghee over medium heat. Add cumin seeds and let them splutter.
- Next goes in the chopped onions and sauté until they turn translucent.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute until fragrant.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now, add red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add the soaked rice and moong dal to the cooker or pot. Stir gently to coat the grains with the spices.
- Pour in enough water to cover the rice and dal mixture. For a thicker consistency, use less water.
- Close the pressure cooker lid or cover the pot with a lid and cook on medium heat.
- If using a pressure cooker, cook for about 3-4 whistles. If using a pot, cook until the rice and dal are tender, stirring occasionally.
- Once done, let the pressure release naturally or if using a pot, let it rest for a few minutes before opening the lid.
- Garnish with freshly chopped coriander leaves before serving hot.
Notes
- Serve with a side of tangy mango pickle or spicy lime pickle for added flavor.
- Enjoy with a dollop of creamy yogurt on the side to balance out the flavors and add a cooling touch.
- Pair with crispy papad for a crunch.
- Serve alongside a simple salad or steamed vegetables for a well-rounded meal.
- Add a spoonful of mint or jawas chutney or tomato chutney for a burst of zesty freshness.
- Offer lemon wedges on the side for those who enjoy a hint of citrus with their meal.
- For non-vegan options, drizzle some melted ghee over the khichdi for added richness and flavor.
- For added flavor, you can temper the khichdi with additional spices like mustard seeds, cumin seeds, dried red chilies and garlic.
- Adjust the consistency of the khichdi by adding more or less water according to your preference.
- You can add vegetables like carrots, peas, or potatoes to make the khichdi more nutritious and wholesome.
- Leftover khichdi can be refrigerated and reheated the next day. It often tastes even better as the flavors infuse the rice and dal together.
- You can chop the veggies in advance and keep it in airtight container.
- You can make a big batch of khichdi and refrigerate it for upto 2-3 days for a quick and simple meal.
Did you make this recipe?
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