Dal Khichdi

A quick and easy comfort food made with rice and lentils
Ingredients - Serves 6
  • 1 large (or 300 g) onion, chopped
  • 1 cup mixed vegetables (carrots, green beans, green peas and potatoes), diced, optional
  • 1½ cups split mung bean (moong dal)
  • ¾ cup split pigeon peas (toor dal) or split red lentils (masoor dal) (using split pigeon peas/toor dal will increase cooking time)
  • 2½ cups rice (any kind, non-glutinous)
  • 7-8 cups of water
  • 3 tbsp ghee or oil
  • 4-5 cloves (or 8-10 g) of garlic, finely chopped
  • ½" piece (or 5 g) of ginger, finely chopped
  • 6-8 green chillies, finely chopped (adjust based on your spice/heat tolerance)
  • 2 tsp turmeric powder
  • Salt, to taste
  • chopped fresh coriander, optional
  • For the tempering
  • 1 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 5-6 dried red chillies, broken into small pieces
  • 8-10 curry leaves, optional
  • a pinch of asafoetida (hing)
  1. Heat 3 tbsp of ghee or oil in a large pot. Saute the ginger, garlic and green chillies, for two minutes or until the raw smell of the garlic is gone
  2. Add the chopped onions and fry until they are translucent. Add the lentils (dal), vegetables and rice and fry for 1-2 minutes
  3. Add turmeric, salt and water and cook until the mixture is soft and mushy
  4. Use a {pressure cooker} to speed up the cooking
  5. Add chopped fresh coriander, if using
  6. For the tempering
    1. Heat 1 tbsp ghee or oil in a small saucepan. Add all the remaining ingredients and fry until the cumin seeds splutter
    2. Mix the tempering into the rice in step 1 and serve immediately
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