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–+ servings
Moong Dal Khichdi in a black bowl

Dal Khichdi

By Shiny Samuel
Dal Khichdi, is a one-pot Indian comfort food made with moong dal, rice, and vegetables. Easy, quick, and a delicious soupy wholesome meal.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 4

Video

Equipments

Ingredients
 

  • ½ cup rice preferably jeera rice or basmati
  • ½ cup moong dal
  • ⅓ cup green peas fresh or frozen
  • 1 small carrot diced
  • 1 big onion or 2 small onion
  • 1 big tomato or ½ cup tomato
  • 3-4 garlic crushed
  • 1 tsp ginger crushed
  • 1 bay leaf
  • 3-4 cloves/laung
  • 5-6 black pepper corn
  • ½ tsp cumin/jeera seeds
  • ¼ tsp hing/asafetida
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chili powder
  • 2 tsp ghee
  • 5-6 cups water add more water if needed
  • Salt as per taste
  • 1 tbsp chopped coriander leaves for garnish

Instructions
 

  • Soak dal and rice in water for a minimum of 30 mins before starting to cook.
  • Finely chop onions and tomatoes. Cut potatoes into big pieces.
  • Heat a pressure cooker and add ghee. Then add the whole spices (cumin/jeera, cloves/laung, pepper corns, and bay leaf) and hing, sauté for half a minute. Now add the chopped onions and crushed ginger-garlic and sauté for 2 mins.
  • Now add the chopped tomato, carrots and peas. Mix and cook for a minute. Then add the turmeric powder, red chili powder and sauté for another minute.
  • Now add the soaked rice and dal and fry for a minute. Then add 5 cups of water and mix everything well.
  • Add salt and cover with the pressure cooker lid and cook for 3-4 whistles on medium-high heat. The rice and dal should be cooked very well. The number of whistles may vary according to the size and build of your pressure cooker.
  • After removing from stove, wait till the pressure cooker has released all the pressure.
  • Open and serve hot immediately, garnished with freshly chopped coriander leaves and ghee.

Notes

For Gluten Free : Skip adding hing/asafoetida
For Vegan: Substitute ghee with any plant-based fat like olive oil, mustard oil, or coconut oil.
  • Adjust the consistency of the khichdi by adding hot water at the end.
  • To reheat the dal khichdi, on medium to low heat place the khichdi in a pan with some water and stir continuously to avoid it from sticking to the bottom of the pan.
  • Check the ingredients notes above for variations and substitutes.

Nutrition (Estimates Only)

Serving: 1servingCalories: 260kcalCarbohydrates: 52gProtein: 10gFat: 4.5gSaturated Fat: 2.5gCholesterol: 10mgSodium: 620mgPotassium: 240mgFiber: 7gSugar: 6gCalcium: 70mgIron: 3.9mg