Dal Khichdi
Indian dish with rice, mixed lentils and spices tempered in ghee
Ingredients
- ½ cup basmati rice
- 2 tbsp toor dal
- 2 tbsp yellow moong dal
- 2 tbsp masoor dal
- 1 small-sized onion chopped
- 2 green chillies chopped
- 2 garlic cloves chopped
- ½- inch ginger chopped
- Few curry leaves
- 1 small tomato chopped
- ¼ tsp turmeric powder
- ¼ tsp red chilly powder
- ¼ tsp cracked black pepper
- Salt to taste
- 1 tbsp chopped coriander leaves
- Ghee to serve
To temper
- 1 tbsp ghee
- ¼- inch cinnamon stick
- 2 cloves
- ½ tsp mustard seeds
- ½ tsp cumin seeds / jeera
- 1 red chilly broken
- Pinch of asafoetida / hing
Instructions
- Wash the rice and dals together. In a pressure cooker, heat ghee and add cinnamon, cloves and fry till aroma comes.
- Then add mustard seeds, cumin seeds, red chilly, asafoetida and let it sizzle. Add onion, green chillies, ginger, garlic, curry leaves and fry till soft.
- Then add tomato, turmeric powder, red chilly powder, black pepper and fry for 2-3 minutes. Then add rice, dals, salt, 3 cups of water and mix well.
- Close with pressure cooker lid and pressure cook for 3-4 whistles. Once the pressure subsides, open and add coriander leaves. Drizzle with little more ghee.
Notes
Serving Suggestion ~ Pickle, papad, salad and plain yogurt.
- You can add vegetables like peas, carrot, potato, beans and cauliflower to this khichdi.
- I have used a mix of 3 dals here, you can make with just one dal or a mix of dals of your choice.
- Serve khichdi immediately otherwise it will become dry. If it turns dry, add little hot water and adjust the consistency.
- Ghee adds a good flavor and aroma, but if you are calorie conscious, use half ghee and half oil.