February 26, 2013

Dal Khichdi

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A very popular South Asian food,made across with different styles and called by different names.Generally considered as a comfort food.Bisi Bele Baath of Karnataka (Hot lentil rice ) is a further extension or variant to dal khichdi also,Pongal of Tamil Nadu is yet another version of Khichdi.

The Dal Khichdi is a very sumptuous one pot meal. Packed with nutritive values,simple to make and light on the tummy. This preparation basically is made using rice ,toor dhaal (yellow pigeon peas) and a few mild Indian spices.You can add up some veggies to it to make it all the more filling especially if you wanna feed your kids who are a little fussy about eating veggies.
An instant hit in my home,both me and my hubby have a liking for this.
Mostly served hot with a dollop of ghee and Kadhi and some Papads.The other accompaniments could be Raita,Pickle,butter milk or just some plain yogurt.

Preparation Time : 10-15 mins
Cooking Time : 30 mins
Serves : 2-3

Dal  Khichdi


1 cup raw rice
1/2 cup toor dhall (yellow pigeon peas)
1 potato cut into big cubes (optional)
1 carrot cut into big cubes (optional)
50 gms fresh green peas (optional)
2-3 lavang / cloves
1 small stick dalchini / cinnamon
2 tsp cumin seeds/jeera
1 inch piece Ginger /adrak
3-4 green chillies
few curry leaves
Turmeric powder


  • Wash and soak the rice and dal for about 10 mins.
  • Grind the ginger and chillies into a fine paste in a blender.
  • Heat the pressure with some oil in it and temper the jeera,cloves,dalchini,curry leaves.

  • Add in the ginger chilli paste and saute well. If you please,you may add some garlic paste at this stage and saute well.
  • Add in the veggies,turmeric powder,salt and saute well till the oil coats the veggies.
  • Add the rice,lentil and pour about 4-5 cups of water and pressure cook for about 3 whistles.
  • Once the pressure from the cooker settles,release the lid,you will see that the khichdi is all done and will be slightly mushy with a nice aroma enveloping your kitchen.
  • Pour in about 2-3 tablespoons of ghee,mix well ,garnish with corriander and serve hot.
  • If you feel the khichdi is mushy but slighlty tight,pour in some warm water and loosen it.Khichdi is generally a little loose and mushy,unlike the pulavs or biryanis which are dry and grainy in texture.
  • Enjoy hot khichdi with your favorite accompaniment.


1 comment:

  1. Added a lot of veggies making it more sumptuous...the kid loved it too..


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