Dal Khichdi is an easy to make rice preparation with the goodness of dal, famous in Northern and Western India. Dal Khichdi is nutritious, wholesome, easy to digest and comforting food.
I was introduced to this yummy food the first time when I got to taste it as a menu in one of the Thali Joints in Pune. That was almost a decade back. I was so fascinated with the taste, the rice and dal were soft, with the right level of spices and ghee drizzled over it, yumm was the word that I uttered. Since then I fell in love with the Dal Khichdi and have been preparing it often at home. I feel Dal Khichdi is a cousin of my ever favorite South Indian “Pongal”. Being an ardent fan of Pongal, no wonder I like Dal Khichdi so much that at times I order it at restaurants too. I adore Dal Khichdi for its easy preparation. I resort to Khichdi whenever I am short of time or run out of vegetables or want something light to eat. It’s a family favorite too. We call this Khichdi as “Tur Dal Khichdi” as there are quite a few variations of the Khichdi varieties that are prepared at home. You can checkout the Masala Khichdi recipe which uses combination of tur dal and moong dal. I had prepared it for 6 servings; however the measurements given here are scaled down to serve 3.
Rice – ½ cup or 100 gms
Tur Dal – ½ cup or 100 gms
Onion – 1 small sized
Tomato – 1 small sized
Green chilli -1
Garlic – 7 to 8 cloves
Coriander leaves – few for garnishing
Water – 4 cups + 1 cup
Red chilli powder – ½ tsp
Turmeric powder – ½ tsp
Salt to taste
Ghee – 1 ½ tbsps
Jeera or cumin seeds – ½ tsp
Hing or asafoetida – ¼ tsp
Cinnamon – ½” piece
Cloves – 2
Red chilli – 1
Prep time – 10 mins
Cook time – 20 mins
Total time – 30 mins
- Wash rice and dal in water until clear. Add rice, dal, turmeric powder, salt to taste and water in a pressure cooker.
- Pressure cook until done. Reduce the flame to low after the first whistle and cook for 10 mins. Switch off and wait for the pressure to release.
- Meanwhile, finely chop onion, tomato and coriander leaves (for garnishing). Slit the green chilli.
- Heat ghee or oil in a pan. Add cumin seeds, cinnamon, cloves and hing. Sauté for ½ a minute.
- Add the red and green chilli, chopped garlic and onions. Saute until onions turn translucent.
- Add chopped tomato and sauté till tomatoes turn slightly mushy. Add salt just enough for the onion-tomato along with red chilli powder (we have already added salt while pressure cooking rice-dal).
- Transfer the onion-tomato masala mixture to the cooked rice-dal and mix well. Cook the khichdi for another 4-5 mins. If you feel the khichdi consistency is thick, keep a cup or two of boiling water ready and add it to the khichdi to get the desired consistency.
- Garnish with finely chopped coriander leaves and serve hot drizzled with ghee.
Serve it plain as is or with pappad or pickle or with thick curds.
- You can use tur dal as well as moong dal as per availability or combination of both.
- I used regular daily use rice variety. You can also use Basmati rice variety.
- To make it more nutritious, you can add finely chopped vegetables like carrot, beans, potato and also greens like spinach.
- Adjust the quantity of water used to get the desired consistency. We like our khichdi nicely mashed, hence I used 5 cups of water for 1 cup of rice-dal.
- Dal Khichdi tends to thicken after some time as it cools. If you want the consistency slightly mushy later, always add hot boiling water. Adding boiling water will not alter the taste of the dish.
- You can do the tempering in oil too instead of ghee. However, ghee imparts a very nice flavor to the Dal Khichdi. I love using it both for tempering as well as while serving drizzled over the Khichdi.
- You can also add pepper corns while tempering. Adjust red chilli powder and green chilli usage accordingly if using pepper corns.