My Dal Khichdi with Ghee
A comforting, wholesome, and nourishing one-pot meal.
⏱️ 35 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 50g carbs🥑 12g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥣½ cup moong dal (split yellow lentils)
- 🍚½ cup basmati rice
- 🧅1 onion, finely chopped
- 🍅1 tomato, chopped
- 🧡½ tsp turmeric powder
- 🌿½ tsp cumin seeds
- 💨1 pinch asafoetida (hing)
- 🧈2 tbsp ghee
- 💧3 cup water
- 🧂 salt, to taste
- 🌿 fresh coriander, chopped, for garnish
Pro tips
- For added vegetables, finely chop carrots, peas, or spinach and add them along with the tomatoes.
- Adjust the amount of water to achieve your desired consistency; more water for a runnier khichdi, less for a thicker one.
- A squeeze of fresh lime juice at the end brightens up the flavors.
- Serve with plain yogurt or pickle for a complete meal.
Method
- 1Rinse the moong dal and basmati rice together thoroughly under cold water until the water runs clear. Soak them in fresh water for 15 minutes, then drain.
- 2Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add cumin seeds and asafoetida, and let them splutter.
- 3Add chopped onion and sauté until it turns translucent. Then add the chopped tomato and turmeric powder, cooking until the tomatoes soften.
- 4Add the drained dal and rice mixture to the cooker. Sauté for a minute to coat with the spices.
- 5Pour in the water and add salt to taste. Stir well.
- 6If using a pressure cooker, close the lid and cook for 3-4 whistles on medium-high heat. If using a pot, cover and simmer until the dal and rice are tender and well combined, adding more water if needed.
- 7Once cooked, let the pressure release naturally if using a pressure cooker. Open the lid and gently mash the khichdi slightly for a smoother consistency, or leave as is.
- 8Garnish with fresh chopped coriander and serve hot with an extra dollop of ghee, if desired.