Dal Khichdi Recipe

Does anyone else find it incredibly satisfying when a simple pot of dal khichdi becomes your ultimate comfort food hug in a bowl? Cozy up, because we’re diving into this deliciously warm and fragrant dish that’s about to elevate your weeknight dinner game!

Dal Khichdi is the meal I turn to when I need the comfort of home. When I’m just too far away and it feels like home is something I can’t reach, I make this and feel its shrimp cocktail-level luxury of ghee and the plainness of a base that holds yellow moong dal and rice together, and I can’t help but feel that I’m somewhere close to home.

Ingredients

• Yellow Moong Dal: Rich in protein and fiber, aids digestion.
• Rice: Provides carbohydrates for energy, gluten-free.
• Ghee: Adds rich flavor, a source of healthy fats.
• Cumin Seeds: Aids digestion, adds earthy, warm flavor.
• Turmeric Powder: Anti-inflammatory properties, gives a golden hue.
• Asafoetida (Hing): Enhances flavor, aids in digestion.
• Ginger: Adds heat and flavor, anti-inflammatory benefits.
• Green Chili: Provides spice and heat, boosts metabolism.
• Curry Leaves: Fresh, aromatic, aids digestion.
• Vegetables: Adds fiber and nutrients, enhances texture.

Ingredient Quantities

• 1/2 cup yellow moong dal (split yellow gram)
• 1/2 cup rice
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger, finely chopped
• 1 green chili, finely chopped (optional)
• 6-8 curry leaves (optional)
• 1/4 cup vegetables (such as peas, carrots, or potatoes), finely chopped
• 4 cups water
• Salt to taste
• Fresh cilantro (coriander leaves), chopped for garnish

How to Make this

1. Wash the yellow moong dal and rice together well in running water until the water runs clear. Drain and set aside.

2. Place the ghee or oil in a pressure cooker or a deep pan. Heat over medium heat.

3. Add the cumin seeds and allow them to sizzle and turn slightly brown.

4. Include the asafoetida, turmeric powder, finely chopped ginger, green chili, and curry leaves. Sauté for about 1-2 minutes until the spices are fragrant.

5. Incorporate the rinsed moong dal and rice, and combine the ingredients well.

6. Incorporate the minutely diced vegetables and salt to taste. Blend everything well.

7. Add 4 cups of water and stir well.

8. When using a pressure cooker, cover and cook for 2 whistles on medium heat. When cooking in a pan, cover and cook until the dal and rice are soft, stirring occasionally and checking for the water level; add more if necessary.

9. When it is finished cooking, let the pressure come down by itself or, if you are using a pan, make sure rice and dal are fully cooked and combined to a creamy consistency.

10. Top with freshly chopped cilantro and serve hot. Enjoy your comforting Dal Khichdi with a side of yogurt or pickle.

Equipment Needed

1. Colander or sieve (for washing rice and dal)
2. Measuring cups and spoons
3. Pressure cooker or deep pan with lid
4. Stove or heat source
5. Wooden spoon or spatula (for stirring)
6. Knife
7. Cutting board
8. Ladle or serving spoon
9. Chopping knife

FAQ

• What is Dal Khichdi?Khichdi, in the Indian tradition, is a dish made with rice and lentils. It is a comforting staple. This version incorporates spices and vegetables. It is also dal-less. Most Indian khichdis are made with yellow split peas (moong dal) or with red lentils. This is a spicier, quicker-cooking version to make and is much more vegetable-laden.
• Can I use other types of lentils?– Yes, other lentils like masoor dal (red lentils) can be used, but they have a slightly different flavor and require a different cooking time.
• Is it necessary to add vegetables?It is not necessary to add vegetables, but it gives the dish an added zing and increased nutrition. The more you add, the better it will be. You can use:

  • fresh vegetables (chopped, shreds, pieces, or thinly sliced)

  • frozen vegetables (place a handful with the fresh vegetables in the soup pot)

  • leftover vegetables from last night’s dinner (you know they won’t be any good reheated, so chop them up and use the food processor to blend them with the soup)

  • canned vegetables (rinsed first, please).

• Can I make Dal Khichdi without a pressure cooker?You can indeed prepare it in a standard pot. However, it might take you 30 to 40 minutes to completely cook the rice and lentils.
• What can I serve with Dal Khichdi?Yogurt, pickle, or papad can complete the meal of Dal Khichdi.
• How can I make it spicier?– You can increase the amount of green chili or add red chili powder to make it spicier.
• Is Dal Khichdi suitable for toddlers?– Dal Khichdi is easily digestible and suitable for toddlers, but consider reducing or omitting the chili and salt for young children.

Dal Khichdi Recipe Substitutions and Variations

You can use masoor dal (red lentils) instead of yellow moong dal.
You can use butter or any cooking oil you prefer in place of ghee.
If cumin seeds are not available, use mustard seeds.
You can use garlic powder or omit it if unavailable, as a substitute for asafoetida (hing).
Use red chili powder instead of green chili for heat. You can also omit the chili to make the dish milder.

Pro Tips

1. Roasting the Dal and Rice Before washing, lightly dry roast the yellow moong dal and rice for a few minutes until a mild aroma develops. This step enhances the flavor and gives a nuttier taste to your khichdi.

2. Soaking for Better Texture After washing, soak the moong dal and rice for 15-20 minutes. This shortens cooking time and results in a softer, more uniform texture.

3. Infuse the Oil/Ghee To deepen the flavors, you can infuse the oil or ghee by adding a small piece of bay leaf, a clove, or a small cinnamon stick along with the cumin seeds. Remove them after sautéing if you prefer a milder spice profile.

4. Perfect Consistency Monitor the water level closely while cooking, especially if using a pan. Adjust as needed based on your preference for a thicker or more soup-like consistency.

5. Flavor Enhancements For an extra layer of flavor, add a dash of garam masala or a pinch of black pepper towards the end of cooking. Additionally, a squeeze of lemon juice before serving can enhance the overall taste.