Dal Khichdi is a soupy healthy Indian comfort food made with rice and dal/lentil (toor or moong dal) cooked with vegetables making it a wholesome meal. It is a quick meal to prepare when you don’t have much options. Having dal khichdi takes me to my childhood, having it on cold wintry nights with loads of ghee and papad. It is the best meal to have when one is sick as it is very light on the stomach yet full of nutrition.
There are many ways of preparing khichdi in India, but this is my favourite way of preparing it. I often prepare dal khichdi when I feel lazy to prepare dinner, it is so quick to prepare and you can avoid preparing rice, dal and vegetable separately.
I have only used peas and potatoes in my recipe but you can add any vegetable of your choice (like carrots, cauliflower/gobi, beans, raw banana etc.), but do not add soft vegetables like brinjal/baingan or ladyfinger/bhindi, it will change the texture of the whole dish. The khichdi can be made with both moong dal and toor dal. This is a basic toor dal and rice/chawal khichdi which I have tempered with cumin, pepper and cloves. The cloves and pepper add a distinct flavor to the khichdi and elevates its taste.
Best accompaniments for dal khichdi are pickles, papad, curd or fried potatoes.This dish is for immediate consumption so serve hot, if you keep for later consumption it might thicken so to reheat the khichdi add ½ -1 cup water and mix it well with a big spoon and then heat it on low heat to avoid it from sticking at the bottom of the vessel while stirring occasionally.
Nutrition
