Dal Khichdi
Dal Khichdi is an Indian style lentil and rice one-pot, gluten-free dish. Learn how to make Indian khichdi in a few simple steps.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup white rice
- 1/4 Cup yellow moong dal
- 1/4 Cup toor dal (pigeon peas)
- 1/4 Cup pink masoor dal
- 1 Cup chopped onion
- 1/2 Cup chopped tomato
- 1 Cup potato, cut into cubes
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoon ghee or cooking oil
- 4 Cup water
- 2 tablespoon ghee
- 1 tablespoon jeera (cumin seeds)
- 1/2 teaspoon red chili powder
- 1 - 2 whole red chili
Instructions
- 1
To prepare the Dal Khichdi, first clean, rinse, and soak the lentils and rice together in water for 10 - 15 minutes or so. Set them aside.
- 2
In a pressure cooker heat 2 tablespoons of ghee/cooking oil over medium flame. Add the chopped onion. Stir and saute over medium heat or till the onion becomes golden in color.
- 3
Add the chopped tomato, spices, salt, and cook the masala till tomatoes are mushy.
- 4
Drain water from soaked dal and rice. Add diced potato and soaked lentil – rice mix to the pressure cooker. Stir to mix nicely and fry for a few seconds.
- 5
Add water. Stir to combine. Seal the pressure cooker. Cook dal khichdi over low heat for 1 - 2 whistles. If you are using Instant Pot or electric pressure cooker, 6 – 8 minutes is the cooking time.
- 6
Once cooking time is over, turn off the heat. Let the steam release naturally from the pressure cooker.
- 7
Meanwhile, prepare the tempering. Heat ghee in a small pan. Add cumin seeds, red chili powder, and whole red chili. Cook for 10 – 20 seconds to infuse flavors into the ghee.
- 8
Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.
- 9
Serve Dal Khichdi warm topped with ghee along with raita, salad, and papad.