If you are following my recipes, you know what Khichdi means! Khichdi is a comfort food in our family. Dal Khichdi is prepared with toor dal / split pigeon peas and rice while Moong Dal khichdi is made with yellow moong dal.
It’s a one pot meal and very easy to make. I have a knack for one pot meals as those are life savers when you are super active toddler around. Pressure cooker is my favorite equipment in the kitchen. I prepare most of my meals in it.
I like to eat Dal Khichdi with dollop of ghee on top and khichiya papad. Since it is so soft and easy to swallow, my toddler loves it. I keep some for her and then pour red chili tempering on the rest. It tastes awesome! As a variation you can also add vegetables of your choice.
Let’s see step by step recipe with pictures.
Step by Step Recipe of Dal Khichdi:
- We need below ingredients for this recipe.
- Wash rice and toor dal together and keep soaked in water for 15-20 minutes.
- Meanwhile, add chopped onions and tomatoes in blender and blend into smooth puree.
- Heat oil in a pressure cooker. Add mustard seeds and let them crackle. Then add curry leaves, hing and turmeric.
- Add onion tomato puree and mix. Saute, add salt and cook for 4-5 minutes.
- Once cooked a little bit, add washed and soaked rice and dal mixture. Then add sugar and combine everything.
- Add garam masala and 6 times water. Stir and and mix again. Close the lid and cook for 3 whistles.
- After pressure is released, open the lid. Using whisk, stir and lightly mash.
- In a small pan, heat ghee. Add cumin seeds and let them sizzle. Then add curry leaves, crushed garlic and red chilies. Switch off the flame and then add red chili powder.
- Pour this tempering on the khichdi and serve hot with buttermilk shots 🙂
Dal Khichdi is a one pot meal made with rice, toor dal and spices.
- 1 cup Rice
- 1 cup Toor Dal
- 1 Onion finely chopped
- 2 Tomatoes finely chopped
- 1/8 tsp Mustard seeds
- 1/4 tsp Turmeric
- 1/2 tsp Sugar
- 7-8 Curry leaves
- 1/4 cup Coriander leaves finely chopped
- Salt per taste
- 1 tbsp Oil + ghee
- 2-3 Red Chilies
- 3-4 pods Garlic minced
- 4-5 Curry leaves
- 1/2 tsp Red Chili Powder
- 1 pinch Asafoetida (Hing)
- 1/4 tsp Cumin seeds
-
Wash rice and toor dal together and keep soaked in water for 15-20 minutes.
-
Meanwhile, add chopped onions and tomatoes in blender and blend into smooth puree.
-
Heat oil in a pressure cooker. Add mustard seeds and let them crackle. Then add curry leaves, hing and turmeric.
-
Add onion tomato puree and mix. Saute, add salt and cook for 4-5 minutes.
-
Once cooked a little bit, add washed and soaked rice and dal mixture. Then add sugar and combine everything.
-
Add garam masala and 6 times water. Stir and and mix again. Close the lid and cook for 3 whistles.
-
After pressure is released, open the lid. Using whisk, stir and lightly mash.
-
In a small pan, heat ghee. Add cumin seeds and let them sizzle. Then add curry leaves, crushed garlic and red chilies. Switch off the flame and then add red chili powder.
-
Pour this tempering on the khichdi and serve hot with buttermilk shots 🙂
- You can add vegetables of your choice for variation
- Tempering gives nice aroma and flavor to the khichdi but if you want it mild, you can skip red chili powder.
- This khichdi gets dry too quickly. Add water and salt as desired to adjust consistency.
- It tastes best when served hot.
