About Dal khichdi – Dal khichdi is a famous indian dish made of rice and lentils. Khichdi is one of the comforting foods and it is popularly made. This rice and lentil is one of easiest preparations.
Whenever you are feeling sick or exhausted a plate of piping hot khichdi will make you fine. This is one of the iconic dishes in India and you can find many variations of the dish across the country. It is one of the first solid foods given to babies.
Dal khichdi is popularly made using moong dal and rice. But i usually use combination of toor dal and moong dal. I feel that using both dals makes the khichdi more rich and tastier. Toor dal and moong dal are rich in proteins and building blocks of good health.
Dal khichdi – Preparation
1. Take equal measure 1:1 of rice and dals. In 250 ml cup measure, I have taken half cup rice and quarter cup of toor dal and quarter cup of moong dal.
2. Wash and rinse them well and soak he for at least 25 to 30 minutes.
3. Into a cooker add ghee and add soaked rice and dal, fry this for a minute. It turns aromatic, add required salt and turmeric powder and mix it well.
4. Pour 3 cups of water and cook it for 6 whistles and let the pressure release naturally. Rice and dal is cooked nice and mushy. Keep this aside.
Dal khichdi – Cooking
1. Into a pan, heat some ghee and then add few cumin seeds, green chillis and red chillis and fry it. Add chopped onion and fry it until onion becomes translucent.
2. Add ginger garlic paste and fry it for 1 minute, then add finely chopped tomatoes and cook until it becomes mushy.
3. Once tomatoes are cooked well, add turmeric powder, red chilli powder, coriander seed powder and jeera powder and give it a nice mix.
4. Add little water to this, close the lid and cook the spices for 2 minutes.
5. Now add the cooked rice and dal to this and give it a nice mix.
6. If you feel khichdi is thick you can add little water and cook it. Check for salt at this stage, add it if needed.
7. At last, sprinkle some coriander leaves, add some ghee and give it nice mix.
8. Dal khichdi is ready. Serve it hot.
Tips
- Adding ghee at last retains the texture of the khichdi. It does not become hard even if it cools down.
- If there is any leftover khichdi, store it in fridge and next day you can heat this by adding little water to it.
Tried this recipe? Comment down below how it turned out!
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More healthy recipes – Millet Pulao , Millet Upma
Dal khichdi
Ingredients
- 250 ml cup measure
- ½ cup Rice
- ¼ cup moong dal
- ¼ cup toor dal
- 1 medium size onion
- 2 medium size tomatoes
- 1 tbsp. ginger garlic paste
- 3 nos. green chillis
- 2 nos. red chillis
- 3 tbsp. ghee
- 1½ tbsp. red chilli powder
- 1 tbsp. coriander seed powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- few curry leaves
- salt as required
- few coriander leaves
- 3 to 3¼ cups water
Instructions
Dal khichdi – Preparation
- Take equal measure 1:1 of rice and dals. I have taken half cup rice and quarter cup of toor dal and quarter cup of moong dal.
- Wash and rinse them well and soak he for at least 25 to 30 minutes.
- Into a cooker add ghee and add soaked rice and dal, fry this for a minute. It turns aromatic, add required salt and turmeric powder and mix it well.
- Pour 3 cups of water and cook it for 6 whistles and let the pressure release naturally. Rice and dal is cooked nice and mushy. Keep this aside.
Dal khichdi – Cooking
- Into a pan, heat some ghee and then add few cumin seeds, green chillis,red chillis and few curry leaves and fry it. Add chopped onion and fry it until onion becomes translucent.
- Add ginger garlic paste and fry it for 1 minute, then add finely chopped tomatoes and cook until it becomes mushy.
- Once tomatoes are cooked well, add turmeric powder, red chilli powder, coriander seed powder and jeera powder and give it a nice mix. Add little water to this, close the lid and cook the spices for 2 minutes.
- Now add the cooked rice and dal to this and give it a nice mix.
- If you feel khichdi is thick you can add little water and cook it. Check for salt at this stage, add it if needed.
- At last, sprinkle some coriander leaves, add some ghee and give it nice mix.
- Dal khichdi is ready. Serve it hot.
Notes
- Adding ghee at last retains the texture of the khichdi. It does not become hard even if it cools down.
- If there is any leftover khichdi, store it in fridge and next day you can heat this by adding little water to it.
