Chana Dal Khichdi Recipe

Ingredients

• 190 g (1 cup)white rice, short- to medium-grain
• 100 g (½ cup)chana dal (Bengal gram)
• 60 ml (4 tablespoons)ghee or vegetable oil
• 1 teaspooncumin seeds
• ¼ teaspoonasafoetida (hing)
• 75 g (½ cup)finely chopped onion
• 15 g (1 tablespoon)chopped ginger
• 15 g (1 tablespoon)chopped garlic
• 1½ teaspoonssalt, or to taste
• 1 teaspoonred chilli powder
• ¼ teaspoonturmeric powder
• 300 ml (1¼ cups)water

Instructions

1. 1

   Soak rice and dal

   Rinse the rice and soak it in water for 20 minutes. Clean, rinse and soak the chana dal separately for 20 minutes.

2. 2

   Fry the aromatics

   Heat the ghee in a pressure cooker over medium heat. Add the cumin seeds, ginger, garlic and asafoetida; fry for 10–20 seconds.

3. 3

   Brown the onion

   Add the chopped onion and fry until golden brown.

4. 4

   Season the dal

   Drain the chana dal and add it to the cooker with the salt, chilli powder and turmeric. Fry for 1 minute.

5. 5

   Pressure-cook the dal

   Pour in 300 ml (1¼ cups) water and stir. Cook the dal for 3 whistles over medium heat, or for 10 minutes in an Instant Pot. Turn off the heat and release the pressure manually.

6. 6

   Cook the rice

   Open the lid and add the soaked rice, drained of its water. Stir to combine and taste for seasoning. Close the cooker and cook for 1 whistle over low heat, or for 3 minutes in an Instant Pot. Allow the pressure to release naturally this time.

7. 7

   Rest and fluff

   Fluff the khichdi with a fork, cover and leave it to rest for 5 minutes before serving.

8. 8

   Serve the khichdi

   Serve with fresh curd and pickle.

What is chana dal khichdi?

Khichdi is a comforting Indian dish made by cooking grains with pulses and seasoning. This Punjabi-style version pairs rice with chana dal, also known as Bengal gram.

Here the dal cooks before the rice goes in, helping the two ingredients reach a tender texture without requiring the rice to withstand the dal’s longer cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 722 calories, 15g protein, 109g carbs, 25g fat.

The rice supplies most of the carbohydrates, while the chana dal contributes carbohydrates and some protein. Ghee or oil provides most of the fat; serve a portion with curd and add a vegetable side to round out the plate.

Choose and prepare the grains

Rice: short- to medium-grain white rice is specified for this recipe. Rinse it first, then soak it for 20 minutes and drain it before adding it to the cooker.

Chana dal: rinse and soak it in a separate bowl for 20 minutes. Draining it before pressure-cooking keeps the measured cooking water consistent.

Build flavour in the cooker

Whole spices: cumin seeds and asafoetida go into the hot ghee or oil with the ginger and garlic. Keep this brief, just 10–20 seconds, so the aromatics fry without scorching.

Onion: fry it until golden brown before adding the dal and ground spices. This gives the base time to develop a deeper savoury flavour.

Why the dal cooks first

Chana dal generally needs more time under pressure than soaked white rice. Cooking it for 3 whistles first, then adding the rice for a shorter second cook, helps avoid overcooked grains.

Follow the method’s pressure release instructions: release steam manually after the dal stage, then let it release naturally after cooking the rice.

Check the texture

After the first cook, the dal should have had its own pressure-cooking stage before the rice is added. Once the second cook is complete, fluff gently with a fork rather than stirring vigorously.

The 5-minute covered rest gives the grains time to settle and helps keep the finished khichdi fluffy and non-sticky.

Set out simple accompaniments

Fresh curd and pickle are the suggested sides. The cool, creamy curd contrasts with the warm spicing, while pickle brings a sharper, tangy note.

Serve the khichdi soon after its resting time, while it is warm and easy to fluff.

Recipe notes & tips

• Soak the rice and chana dal in separate bowls so each can be drained independently.
• Keep the cumin, ginger, garlic and asafoetida frying time to 10–20 seconds.
• Wait until the onion is golden brown before adding the dal.
• Drain the soaked rice well before stirring it into the cooked dal.
• Fluff gently with a fork and leave the khichdi covered for 5 minutes.

Variations

• Choose the cooking fat: use ghee for its characteristic richness or vegetable oil as the alternative listed.
• Adjust the heat: use less red chilli powder for a milder khichdi.
• Season to taste: start with the listed salt and check it again before the rice stage.
• Add a side of curd: serve it alongside the khichdi as suggested.
• Bring out pickle: add pickle at the table for a tangy accompaniment.

Common mistakes to avoid

• Uneven soaking: soak the rice and dal separately for 20 minutes as directed.
• Scorched aromatics: fry the cumin, ginger, garlic and asafoetida for only 10–20 seconds.
• Pale onion: let the onion turn golden brown before moving on.
• Extra soaking water: drain the dal and rice before adding them to the cooker.
• Mushy rice: cook the dal first, then add the rice for its separate, shorter pressure-cooking stage.
• Stirring too firmly: fluff the cooked khichdi gently with a fork.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the khichdi has firmed up.

Frequently asked questions