Dal Khichdi
Indulge in the comforting embrace of Dal Khichdi, a classic one-pot Indian dish that blends the wholesome goodness of basmati rice and moong dal (split yellow lentils) with aromatic spices for a nourishing and flavorful meal. Perfectly spiced with cumin, asafoetida, and turmeric, this hearty recipe is further elevated with sautéed onions, ripe tomatoes, and a medley of veggies like carrots and green peas. Cooked to tender perfection in ghee or oil, this creamy khichdi is not only quick and easy to prepare but also a great source of protein and fiber. Garnished with fresh coriander leaves, it’s the ultimate comfort food that’s as satisfying for lunch or dinner as it is for a soothing remedy on sick days. Serve it piping hot with yogurt, pickle, or papad for a complete meal that redefines simplicity in Indian cooking.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (split yellow lentils)
- 4 cups Water
- 2 tablespoons Ghee (clarified butter) or oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 medium Onion, finely chopped
- 1 medium Tomato, chopped
- 1 teaspoon Ginger-garlic paste
- 0.5 cup Green peas (fresh or frozen)
- 1 small Carrot, diced
- 1 optional Green chili, slit
- 1.5 teaspoons Salt
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the basmati rice and moong dal thoroughly in water until the water runs clear.
Soak the rice and dal together in enough water for about 20 minutes, then drain and set aside.
In a large pot or pressure cooker, heat the ghee or oil over medium heat.
Add cumin seeds and let them splutter. Then, add asafoetida and turmeric powder.
Add the chopped onion and sauté until it becomes translucent.
Stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.
Add the chopped tomato and cook until it turns soft and mushy.
Mix in the drained rice and dal, stirring gently to combine with the spices.
Add water, green peas, diced carrot, and salt. Mix well.
Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a lid and simmer until the rice and dal are fully cooked and tender, approximately 25-30 minutes. If using a pressure cooker, cook for 2-3 whistles.
Once cooked, fluff the khichdi with a fork or spoon gently.
Garnish with freshly chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
