Dal Khichdi is an Indian lentil and rice one-pot meal. It is wholesome, fulfilling, and gluten-free. Dal Khichdi laced with ghee and served with pickle, and raita is a comforting family favorite meal.
What is Khichdi?
Khichdi is a popular casserole dish from the Indian sub-continent. A combination of lentils and vegetables cooked with rice in one pot to create a wholesome and delicious vegetarian goulash. Like a lentil stew.
A khichdi is super easy to cook and takes less than 30 minutes to get ready. One can quickly cook it in a pressure cooker or an instant pot.
There are many types of khichdi prepared across India. In certain regions, it has a porridge-like consistency whereas, in others, it is cooked like a pulao.
Also, different types of lentils like – yellow moong, pink masoor, toor dal (pigeon peas) along with rice are used to prepare khichdi.
My Love for Dal Khichdi
With the first snowflake, you start craving something warm and comforting. And for me, a humble bowl of dal khichdi does wonders on a cold winter afternoon.
Whenever I cook khichdi in my kitchen, while the pressure cooker fills the background score, my thoughts are transported to my childhood days.
The time when simple pleasures like enjoying a bowl of Dal Khichdi with family would bring a thrill to my Sunday afternoon.
Dal Khichdi evokes so much nostalgia and emotion tied to the roots, it almost overwhelms.
Whenever my pantry is out of stock and there is nothing more left than a tomato or two along with onion and potato. I prepare a comforting bowl of khichdi and everything in life seems so sorted.
Step-By-Step Method
To prepare the Dal Khichdi, first clean, rinse, and soak the lentils and rice together in water for 10 – 15 minutes or so (image 1).
In a pressure cooker heat ghee/cooking oil over medium flame. Add the chopped onion. Stir and saute over medium heat or till the onion becomes golden in color (image 2 & 3).
Add the chopped tomato, spices, salt, and cook the masala till tomatoes break down (image 4).
Drain water from soaked dal and rice. Add diced potato and soaked lentil – rice mix to the pressure cooker. Stir to mix nicely (image 5 & 6).
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.
Once cooking time is over, let the steam release naturally from the pressure cooker.
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.
Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.
Serving Suggestion
Dal Khichdi is served with a variety of Indian pickles, curd, or raita, fried papad, salad, and dollops of ghee.
There is a food saying prevalent in India, ‘Khichdi ke chaar yaar – dahi, mooli, ghee, achaar.‘ It translates as khichdi has four friends – curd, radish, ghee, and pickle, without these a bowl of khichdi is not complete.
More Khichdi Recipes
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Dal Khichdi Recipe
Ingredients
- 1 Cup white rice
- ¼ Cup yellow moong dal
- ¼ Cup toor dal (pigeon peas)
- ¼ Cup pink masoor dal
- 1 Cup chopped onion
- ½ 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
Ingredients For Tempering:
- 2 tablespoon ghee
- 1 tablespoon jeera (cumin seeds)
- ½ teaspoon red chili powder
- 1 – 2 whole red chili
Instructions
- 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.
- 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.
- Add the chopped tomato, spices, salt, and cook the masala till tomatoes are mushy.
- 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.
- 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.
- Once cooking time is over, turn off the heat. Let the steam release naturally from the pressure cooker.
- 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.
- Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.
- Serve Dal Khichdi warm topped with ghee along with raita, salad, and papad.
Recipe Notes:
- Instant Pot Khichdi: This is an instant pot-friendly recipe. Saute mode 5 minutes. Pressure Cook mode 6 – 8 minutes. Follow the remaining steps as suggested above
- Vegan Khichdi: To make a vegan khichdi use coconut oil or refined oil for cooking instead of ghee. If you skip adding ghee, then dal khichdi is a naturally vegan and gluten-free dish.
- You can use all of three lentils (moon, masoor, and toor) or any of two along with rice to make khichdi.
- Adding potatoes or any other vegetable in the khichdi is optional. The vegetables make it more fulfilling.
- Adjust the quantity of water as per personal preference. I like the little liquid consistency of my khichdi. Hence, 4 Cups of water.
indugetscooking says
Warm comfort food, perfect for monsoons! Love the moody images…
Hina Gujral says
Thank you so much for taking time out and sharing your feedback with us 🙂
Mobile App Developers says
Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!
Jayalakshmi says
Yummy and Tasty Khichadi ????????????
Srinivas says
Very nice
Hina Gujral says
thank you!