Dal Khichdi is THE one-dish meal I crave when I am out of sorts or ill. This protein-rich meal nourishes, soothes and comforts both the body and the soul, and instantly uplifts my mood.
Piping hot Dal Khichdi by itself or then with some Lemon Pickle or Mango Pickle on the side is my favourite go-to lunch. While I make this dish often, I just realised that I have not posted this recipe on the blog and so here it is. I made it last week for my sister-in-law who was under the weather, and then again today JLT as it was the weekend.
Some Tips to Make the Perfect Dal Khichdi
This dish is incredibly easy to make and here are some tips that will help you replicate the taste of a restaurant made Dal Khichdi at home. Believe you me when I say that if you follow these tips and the recipe, you will be able to make just the perfect, creamy, delicious Dal Khichdi at home any time you so wish.
- While Tuvar Dal is the main dal in use, I also add a little Chana Dala and Masoor Dal. If you do not have Masoor Dal, replace it with Yellow Moong Dal (Dhuli Moong Dal).
- The secret to the creamy texture lies in soaking the dals well before cooking them so that they get mashed completely after they are cooked. I would recommend that you soak the dals for at least 1 hour, if not a bit more. Chana Dal in this mix does take time to soak well.
- I pre-cook the rice separately and then add it to the cooked dal mix. I do this because cooking the dal and rice together sometimes results in the rice getting overcooked and mushy. In Dal Khichdi, you want the rice grains to be soft but whole.
- After I add the cooked rice to the cooked and tempered dal, I let the mix cook for a while so that the rice and dal blend well and the rice absorbs the flavours too.
- If you need to add water to the Dal Khichdi to adjust its consistency, always add hot water. Adding cold or room temperature water alters the texture and taste a bit.
Other Khichdi Recipes You May Want to Try
Truth be told, I love all variations of khichdi and here are a few Khichdi recipes featured on the blog:
- Palak Dal Khichdi
- Pulagam | Chilkewali Moong Dal Khichdi from Andhra Pradesh
- Balaee: Kala Chana Khichdi Cooked in Buttermilk from Himachal Pradesh
- Bengali Bhoger Khichuri | Niramish Khichuri | Bengali Moong Dal Khichdi
- Ven Pongal | Khara Pongal | Katte Pongali (Savoury Pongal)
How to Make the Perfect, Restaurant Style Dal Khichdi
- Soaking the Dal
- Mix together 1/2 cup Tuvar Dal, 2 tbsp Chana Dal, and 2 tbsp Masoor Dal
- Wash well under running water.
- Soak the dal mix in 2 cups of water for at least 1 hour. I soak the dals in lukewarm water and when possible, for 2 hours.
- Once the dals are well-soaked, drain all the water and set aside.
- Cooking the Rice
- Wash 1/2 cup Basmati Rice well under running water.
- Soak the rice in 1 cup water for 10 minutes.
- Drain all the water.
- Add 3/4 cup water and 1/4 tsp salt.
- Pressure cook for 2 whistles.
- Let the cooker depressurize naturally and cool a bit.
- Take the rice out and let it cool a bit.
- Use a fork or your fingers to gently separate the grains. It helps to mix the rice easily with the dal mix.
- Cooking the Dal Mix
- In a heavy-bottomed vessel, over medium flame, heat 1 tsp of ghee till it melts. For a vegan recipe, use oil.
- Add 1 tsp cumin seeds and stir-fry till they start to change colour.
- Now add 1/2 cup finely chopped onion and 1 tsp finely chopped garlic.
- Stir-fry till the onions become translucent.
- Next add 1/2 tsp grated ginger and stir-fry for a few seconds.
- Next, add 1/4 cup finely chopped tomato and stir-fry till the tomato becomes soft and mushy.
- {Optional} Add 1/2 tsp finely chopped green chillies and stir-fry for a few seconds.
- Next, add 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp crushed Kasuri Methi, and 1/2 tsp turmeric powder, and mix well.
- Finally, add the soaked and drained dals, 1/2 tsp salt, and 2.5 cups water.
- Over medium heat, pressure cook the dals for 3to 4 whistles so that they become completely mashable.
- Let the pressure cooker de-pressurize naturally and cool a bit.
- Putting It All Together
- Using a heavy ladle, mix the dals well so that they get mashed.
- Add the cooked rice to the mashed dal mixture, and mix well.
- If needed, add some hot water to adjust the consistency of the Dal Khichdi. I needed about 1/3 cup of hot water.
- Let the Dal Khichdi cook for about 5 minutes till it starts bubbling.
- Turn off the heat, and add 2 tbsp finely chopped coriander, and mix well.
- Using a heavy ladle, mix the dals well so that they get mashed.
- Serve the hot Dal Khichdi by itself, or with Mango Pickle, Lemon Pickle, Papad or Raita.
Recipe for the Perfect, Restaurant-style Dal Khichdi
Dal Khichdi | The Ultimate Comfort Food
Dal Khichdi nourished both the body and the soul. You can enjoy this delicious one-dish meal by itself or then serve it with a bit of Lemon Pickle or Mango pickle on the side. This recipe for the perfect, restaurant style Dal Khichdi uses some Masoor Dal and Chana Dal along with Tuvar Dal. The result is creamy, protein-rich meal that is just the mood elevator one needs; especially if you are under the weather.
Equipment
- Pressure Cooker (5 litre Capacity)
- Heavy ladle
- Bowl (1 Litre Capacity)
- Bowl – 1/2 Litre Capacity
- Colander (Optional)
- Chopping Board
- Knife
Ingredients
- 1/2 Cup Basmati Rice
- 1/2 Cup Tuvar Dal
- 2 tbsp Chana Dal
- 2 tbsp Masoor Dal (Or Moong Dal)
For the Tempering
- 1 tsp Ghee
- 1/2 Cup Onion (Finely Chopped)
- 1/4 Cup Tomato (Finely Chopped)
- 1 tsp Green Chilli (Optional; Finely Chopped)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric
- 1 tsp Coriander Powder
- 1/2 tsp Kasuri Methi Crushed
Other Ingredients
- Salt
- Water
For Garnish
- 2 tbsp Coriander (Finely Chopped)
Instructions
Soaking the Dal
- Mix together 1/2 cup Tuvar Dal, 2 tbsp Chana Dal, and 2 tbsp Masoor Dal
- Wash well under running water.
- Soak the dal mix in 2 cups of water for at least 1 hour. I soak the dals in lukewarm water and when possible, for 2 hours.
- Once the dals are well-soaked, drain all the water and set aside.
Cooking the Rice
- Wash 1/2 cup Basmati Rice well under running water.
- Soak the rice in 1 cup water for 10 minutes.
- Drain all the water.
- Add 3/4 cup water and 1/4 tsp salt.
- Pressure cook for 2 whistles.
- Let the cooker depressurize naturally and cool a bit.
- Take the rice out and let it cool a bit.
- Use a fork or your fingers to gently separate the grains. It helps to mix the rice easily with the dal mix.
Cooking the Dal Mix
- In a heavy-bottomed vessel, over medium flame, heat 1 tsp of ghee till it melts. For a vegan recipe, use oil.
- Add 1 tsp cumin seeds and stir-fry till they start to change colour.
- Now add 1/2 cup finely chopped onion, 1 tsp finely chopped garlic, and 1/2 tsp grated ginger.
- Stir-fry till the onions become translucent.
- Next, add 1/4 cup finely chopped tomato and stir-fry till the tomato becomes soft and mushy.
- {Optional} Add 1/2 tsp finely chopped green chillies and stir-fry for a few seconds.
- Next, add 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp crushed Kasuri Methi, and 1/2 tsp turmeric powder, and mix well.
- Finally, add the soaked and drained dals, 1/2 tsp salt, and 2.5 cups water.
- Over medium heat, pressure cook the dals for 3to 4 whistles so that they become completely mashable.
- Let the pressure cooker de-pressurize naturally and cool a bit.
Putting It All Together
- Now, using a heavy ladle, mix the dals well so that they get mashed.
- Add the cooked rice to the mashed dal mixture, and mix well.
- If needed, add some hot water to adjust the consistency of the Dal Khichdi. I needed about 1/3 cup of hot water.
- Let the Dal Khichdi cook for about 5 minutes till it starts bubbling.
- Turn off the heat, and add 2 tbsp finely chopped coriander, and mix well.
- Serve the hot Dal Khichdi by itself, or with Mango Pickle, Lemon Pickle, Papad or Raita.
Nutrition
Calories: 213 kcalCarbohydrates: 40 gProtein: 9 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gCholesterol: 3 mgSodium: 31 mgPotassium: 144 mgFiber: 8 gSugar: 2 gVitamin A: 168 IUVitamin C: 4 mgCalcium: 44 mgIron: 2 mg
The flavour is exactly like in a restaurant.