Dal Khichdi Recipe

Ingredients

• 1 Cup white rice
• 1/4 Cup yellow moong dal
• 1/4 Cup toor dal (pigeon peas)
• 1/4 Cup pink masoor dal
• 1 Cup chopped onion
• 1/2 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
• 2 tablespoon ghee
• 1 tablespoon jeera (cumin seeds)
• 1/2 teaspoon red chili powder
• 1 - 2 whole red chili

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add the chopped tomato, spices, salt, and cook the masala till tomatoes are mushy.

4. 4

   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.

5. 5

   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.

6. 6

   Once cooking time is over, turn off the heat. Let the steam release naturally from the pressure cooker.

7. 7

   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.

8. 8

   Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.

9. 9

   Serve Dal Khichdi warm topped with ghee along with raita, salad, and papad.