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 🙂
Print
Dal Khichdi in Pressure Cooker | Toor Dal Khichdi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Dal Khichdi is a one pot meal made with rice, toor dal and spices.

Course: Breakfast, Main Course
Cuisine: Maharashtrian
Keyword: khichdi
Servings: 4 people
Ingredients
  • 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
For Tempering:
  • 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
How-To

  1. Wash rice and toor dal together and keep soaked in water for 15-20 minutes.

  2. Meanwhile, add chopped onions and tomatoes in blender and blend into smooth puree.

  3. Heat oil in a pressure cooker. Add mustard seeds and let them crackle. Then add curry leaves, hing and turmeric.

  4. Add onion tomato puree and mix. Saute, add salt and cook for 4-5 minutes.

  5. Once cooked a little bit, add washed and soaked rice and dal mixture. Then add sugar and combine everything.

  6. Add garam masala and 6 times water. Stir and and mix again. Close the lid and cook for 3 whistles.

  7. After pressure is released, open the lid. Using whisk, stir and lightly mash.

  8. 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.

  9. Pour this tempering on the khichdi and serve hot with buttermilk shots 🙂

Recipe Notes
  • 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.

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