Dal Khichdi

Dal Khichdi – another soul food. There are many ways and variations of the humble khichdi.  It is generally consumed when unwell or when one is nursing an upset stomach. Khichdi is my go-to-food when I want to make something quickly and yet comforting. I have made the khichdi the way they make it in restaurants, i.e. by adding ghee ka tadka. Though they use tuvar dal in restaurants, I have used my favourite moong dal (split green gram). Some other khichdi recipes on this blog are Palak Khichdi and Vegetable dal khichdi.   Let’s take a look at the recipe:


For the Khichdi

½ cup rice (chawal)
½ cup split green gram (moong dal)
1 tsp cumin seeds (jeera)
1 tbsp clarified butter (ghee)
1 tsp ginger garlic paste
1 medium sized onion (pyaaz), chopped
1 medium sized tomato (tamatar), chopped
1 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhaniya)
Salt as per taste (namak)

For the Tempering (tadka)

1 tbsp clarified butter (ghee)
1 tsp cumin seeds (jeera)
3 to 4 cloves garlic, finely chopped
1 dry red chilly (laal mirch)
½ tsp asafoetida (hing)
1 tsp red chilly powder (laal mirch powder)


  • Wash the rice and  moong dal and soak for one hour.
  • Heat a pressure cooker.
  • Add a tbsp of ghee.
  • Add cumin seeds, ginger garlic paste and saute for few seconds.
  • Add the chopped onions and saute for 2 to 3 seconds.
  • Then, add the chopped tomatoes and mix.
  • Add the soaked rice and moong dal, turmeric powder, salt and mix well.
  • Now, add 2 ½ cups of water and close the pressure cooker.
  • Cook the rice & dal for 2 to 3 whistles.
  • Once the pressure has escaped fully, open the pressure cooker.
  • Add chopped coriander to the khichdi.
  • For the tempering, heat a small pan and add ghee.
  • Add chopped garlic, cumin seeds, dry red chilly, asafoetida and red chilly powder.
  • When they start spluttering, pour the tempering over the khichdi.
  • Serve hot with curds, pickle and papad.



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