How To Cook Dal Khichdi Like a Pro 🔥

Ingredients

• 1 cup Basmati Rice (rinsed and soaked)
• 1 cup Moong Dal (split yellow) (rinsed and soaked with rice)
• 3 cups Water (adjust for desired consistency)
• 2 tablespoons Oil or Ghee (use ghee for richer flavor, oil for budget)
• 1/4 teaspoon Asafoetida (Hing) (adds umami, use sparingly)
• 1 teaspoon Cumin Seeds
• 2 Green Chilies (slit lengthwise, adjust heat to taste)
• 10 Curry Leaves (fresh, optional if unavailable)
• 3 cloves Garlic (minced)
• 1 inch Ginger (peeled and minced)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Ghee (for Turka) (for final tempering)
• 1/2 teaspoon Mustard Seeds
• 1 Dried Red Chili (optional, for extra heat)

Instructions

1. Soak Rice and Dal

   Rinse 1 cup basmati rice and 1 cup moong dal together, then soak in enough water for at least 30 minutes.

   Time: PT30M

2. Prepare Base Tempering

   Heat 2 tbsp oil or ghee in the saucepan over medium heat. Add 1/4 tsp asafoetida, 1 tsp cumin seeds, slit green chilies, and curry leaves. Let them sizzle for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Aromatics

   Add minced garlic, ginger, and chopped onion to the pan. Stir‑fry until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Add Tomatoes

   Stir in the chopped tomato and cook until it softens and the oil begins to separate, roughly 3 minutes.

   Time: PT3M

   Temperature: Medium heat

5. Combine Rice, Dal, and Water

   Drain the soaked rice and dal, add them to the saucepan, then pour in 3 cups water and 1 tsp salt. Give a quick stir to distribute the spices.

   Time: PT2M

6. Pressure Cook

   Transfer the mixture to the pressure cooker, close the lid, and cook on high pressure for 7 minutes. Allow natural pressure release for 5 minutes, then quick‑release any remaining pressure.

   Time: PT15M

7. Prepare Final Turka (Tempering)

   In a small pan, melt 1 tbsp ghee, add 1/2 tsp mustard seeds, a dried red chili, and a pinch of asafoetida. Fry for 30 seconds until the mustard seeds pop.

   Time: PT2M

   Temperature: Medium heat

8. Finish and Serve

   Pour the hot turka over the cooked khichdi, gently fold to incorporate, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

45 g

Fat

5 g

Fiber

6 g