One-Pot Dal Khichdi
A comforting and wholesome one-pot meal that nourishes the soul.
⏱️ 35 min🍽️ Serves 1
🔥 320 kcal💪 15g protein🍚 50g carbs🥑 7g fat🌾 8g fibreper serving
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Ingredients
- 🍚½ cup basmati rice
- 🥣¼ cup moong dal (split yellow lentils)
- 🧈1 tsp ghee or oil
- 🌿½ tsp cumin seeds
- 🍃1 bay leaf
- 🧡¼ tsp turmeric powder
- 💨¼ tsp asafoetida (hing)
- 🫚½ inch ginger, grated
- 🌶️1 green chili, slit (optional)
- 💧3 cups water
- 🧂 salt, to taste
- 🌿2 tbsp fresh coriander, chopped, for garnish
Pro tips
- For a richer flavor, you can add a small finely chopped onion and tomato after the spices.
- Adjust the amount of water to achieve your desired khichdi consistency, from runny to thick.
- Serve with a dollop of extra ghee, yogurt, pickle, or papad for a complete meal.
- You can customize by adding finely chopped vegetables like carrots or peas along with the rice and dal.
Method
- 1Rinse the basmati rice and moong dal together thoroughly under cold water until the water runs clear. Drain well.
- 2Heat ghee or oil in a pressure cooker or a heavy-bottomed pot over medium heat. Add cumin seeds and bay leaf, and let them splutter.
- 3Add turmeric powder, asafoetida, grated ginger, and green chili (if using). Sauté for 30 seconds until fragrant.
- 4Add the rinsed rice and dal mixture to the pot. Stir well to coat with the spices.
- 5Pour in the water and add salt to taste. Stir once and close the pressure cooker lid.
- 6Cook for 2-3 whistles on medium heat, then turn off the heat and let the pressure release naturally. If using a pot, cover and simmer for 15-20 minutes until the rice and dal are tender.
- 7Once the pressure is released, open the lid, stir gently, and adjust consistency by adding hot water if needed.
- 8Garnish with fresh chopped coriander and serve hot.