Khichdi recipe with dal- Swasthi's Recipes

Khichdi recipe made with rice, moong dal & spices is a simple, healthy and hearty Indian meal. This delicious dal khichdi is protein-packed, super comforting and flavorful that y'all are going to love information technology. Made under 30 minutes, it is an easy one pot dish and needs but pantry staples. Khichdi can be made in a regular pot, electric rice cooker or any kind of force per unit area cooker, be it a stove tiptop cooker or an instant pot. This mail service covers all the details.

Every nation has its ain comfort food, loved by a larger population either for the health benefits or for the ease of making. Khichdi is the most pop comfort food for Indians. Mostly considering information technology is vegetarian, filling, inexpensive & more importantly provides all the essential nutrients in one meal.

About khichdi

Khichdi is a healthy Indian dish made with rice and moong lentils. Various other ingredients like ghee (clarified butter), cumin seeds, ginger and asafoetida are optionally used depending on the preferences.

This simple and apprehensive dish is the first food for babies and people recovering from sickness. And so well-nigh people refer it to be the food for babies and the sick every bit it tastes bland.

Merely a well-made khichdi apart from existence wholesome, is very delicious & flavorsome. It can be consumed regularly past normal people as a part of good for you diet.

The name of the dish, 'khichdi' is derived from the Sanskrit term "khicca" significant a dish of rice & legumes. It is known by various names like – khichri, kichuri or kichadi. Moong dal is the most mutual lentil used, which is the split and skinned version of greenish gram, aka mung beans.

According to Ayurveda, moong dal is Tridoshic in nature and tin can remainder all the three doshas in the trunk – vata, pitta & kapha. Significant this lentil is a superfood that can balance any kind of disturbances in the body by naturally detoxifying the whole arrangement.

And then khichdi is a staple in ayurvedic and yogic diet. Information technology is highly recommended to people with sluggish digestive system every bit this helps to cleanse the entire system.

About this recipe

As such khichdi is not native to any regional cuisine and is made in so many dissimilar ways. The simplest style to brand dal khichdi is to merely cook rice & mung dal with table salt to a mushy texture. And so acme with ghee and serve hot. But that sounds rather as well bland.

With this recipe, the basic dish gets a makeover. And then it won't be banal but instead flavorful and tasty. It is light & easily digestible dish that can be enjoyed by the whole family including toddlers. If you lot accept toddlers or immature kids at home, minus the chilli in the recipe and make a spicier side dish like pickle or chutney for the grownups.

The recipe shared hither is a generic one that is suitable to everyone. Based on your preferences, you tin can hands plus or minus the recipe ingredients following my tips section below. I brand information technology often for our lunch or dinner. We serve information technology with Lassi and pickle.

To make my recipe as is you lot volition only need any kind of rice, moong dal, basic spices including fresh ginger and ghee or oil.

How to make khichdi (stepwise photos)

1. We commonly dry roast dal on a depression to medium flame until lightly golden. Cool and shop it in a jar. Whenever needed rinse the dal and use. This helps to make the khichdi more aromatic. This is an optional step which you tin follow if you have enough fourth dimension.

2. Rinse ½ cup rice and ½ loving cup moong dal in a pot either separately or together. Soak them until the onions and tomatoes are chopped. Here are the ingredients y'all need to fix:

¼ loving cup onions – finely chopped (ane small onion)
½ loving cup tomatoes – finely chopped (1 medium tomato plant). We prefer deseeded or pureed
ane light-green chili chopped or slit (optional)
¾ to 1 teaspoon grated ginger (1 inch peeled)
Y'all can also add 1 ½ cups chopped veggies like carrot, potatoes, peas & beans. Ready these aside.

3. Estrus a pressure cooker with 1 ½ to 2 tablespoons ghee. If you are a vegan, then substitute ghee with oil.

4. When the ghee melts, regulate the flame to low. Add ¾ teaspoon cumin seeds (jeera) and 1 bay leaf (optional). Saute until aromatic for 30 to 40 seconds. And so add ane pinch of hing.

5. Side by side add ¾ to ane teaspoon ginger and saute for a minute without burning.

vi. Add 1 pocket-sized chopped onion and 1 light-green chili (optional). Saute well until the onions become aureate. Skip chili if making for kids.

7. Then add 1 medium chopped tomato, ¼ teaspoon turmeric and ½ teaspoon table salt. You lot can likewise add ¼ teaspoon blood-red chilli powder (optional) for heat.

8. Saute until tomatoes turn mushy. If using vegetables add them here and saute for 2 to 3 mins. I did not have whatever veggies so I have not added.

9. Drain the daal completely and add it here. Saute for three to iv mins to bring out the aroma of the dal. Skip frying if you are using roasted dal.

10. So bleed the water from the rice and add it hither.

11. Pour 4 cups water. For porridge like consistency, add 4 cups. I used 4 cups. If y'all desire merely a mushy texture and so add together 3 cups. Mix well and gustatory modality the h2o. It has to be slightly salty. If needed add more than. Requite a skillful stir then any food stuck at the bottom releases.

Pressure cooking

12. Cover the force per unit area cooker. On a medium flame I force per unit area cooked for 4 whistles to get a soup consistency. To get grainy consistency, 2 whistles would be enough.

13. Look for the force per unit area to release naturally. Open up the hat and stir well. Gustatory modality examination and add more table salt if needed. If you like more soupy consistency, boil half cup water in a split up pot and pour it here. Mix it well & simmer merely until bubbling.

Transfer to a serving basin and add a tsp of ghee. Serve khichdi with pickle, papad and lassi.

What to serve with khichdi

Khichdi is best served hot with a topping of ghee. Well well-nigh people eat information technology with papad, pickle and curd (Indian yogurt) on the side. If y'all ever order a khichdi platter in a restaurant these are the 4 things you get with khichdi – ghee, papad, pickle and curd. In some places they serve it with lassi.

But if you are eating khichdi post-obit an ayurvedic diet, then exercise not serve it with yogurt equally lentils and yogurt are an incompatible combination. This combination is all-time avoided by people recovering from sickness.

Y'all may want to bank check these pickles to pair with your meal – mango pickle or instant carrot pickle.

Cooking dal khichdi in a pot/ pan

To melt lentils in a pot or pan, rinse and soak the lentils in hot water for at least 30 to 40 minutes. This saves some time and energy equally the soaked lentils cook faster. Y'all can soak rice and lentils together. Later drain the h2o.

Follow the recipe as mentioned for the pressure cooker method until yous add together the rice and lentils to the pan. Soaked lentils won't get roasted so skip that step and pour 4 ½ cups water.

Cook on a medium rut uncovered or partially covered and so the barm won't overflow. As the dal khichdi cooks, keep checking and add together hot water as required. Avoid using cold water as the pot volition cool downward and take longer to melt.

When the lentils and rice is soft cooked, mash it slightly with a masher or a ladle so you go a thicker consistency like the pressure cooked khichdi. Commonly lentils cooked in pot won't have the same texture as the force per unit area cooked ones so this pace will brand your khichdi thicker & nice.

Instant pot khichdi

I make khichdi in instant pot for the whole family as mentioned beneath in the recipe card. Sometimes simply one or 2 of usa want to take it, then I make it post-obit the pot in pot method. This way the big pot need not exist cleaned.

For this method, I rinse the rice and dal in a small pot that fits into the IP. I practise the tempering in a small pan and then transfer the ingredients to a pot. Add the vegetable like carrots, peas and beans directly to the pot. Pour h2o and pressure cook for 8 minutes.

I also place a basin of water inside the pot so I use it to stir to bring the khichdi to consistency. You can detect the detailed instructions for the first method in the recipe bill of fare beneath.

Ingredients

This section will help yous choose the best kind of ingredients suitable to you in case y'all are making dal khichdi for health benefits. A basic ayurvedic khichdi is made with just rice, moong dal, cumin, turmeric, ginger, salt & pure cow's ghee. Ingredients similar pepper or whatsoever other spice & veggies are optionally used based on the body blazon.

Ghee also known as clarified butter, is one of the fundamental ingredients in a khichdi. It is said that ghee helps in digestion and enhances ojas, meaning life energy. It is said to be healing and balances torso and listen as. And so khichdi is always made with ghee. However if you are under a diet then simply apply any vegetable oil of your choice.

Moong dal is the standard lentil used to make khichdi. These are divide and skinned yellow lentils made from whole green mung beans. Equally I said before these are great for balancing whatsoever disturbances in the body. Nonetheless yous tin can also make this with any kind of lentils like separate pigeon peas (toor dal), masoor dal (ruby lentils) or fifty-fifty with soaked whole mung beans.

Spices: Normally cumin is the only spice used in the basic khichdi. Depending on the body constitutions ingredients like fresh ginger, black pepper and turmeric are suggested. For this recipe I don't suggest skipping the spices mentioned in the recipe unless y'all take a diet restriction.

Without these, khichdi volition non be flavorful. You can too use bay leaf, cinnamon, cloves & cardamoms as all these flavour upwardly the khichdi.

Hing is known as asafoetida in English language. It is considered as a powerful spice used to clear upwards stagnation, bloating and toxins in the body. So it is used in khichdi as it aids digestion. If you lot are on a gluten-gratis nutrition, so look for gluten-free hing or skip it completely. Use but equally mentioned. It is a stimulant so do non utilize a lot.

Rice is the nearly common grain used to brand dal khichdi. Just we also make it with other grains like millets, quinoa, oats, broken wheat and even with semolina. For healthy selection, refined or polished rice is not used. So y'all tin also utilize brown rice, hand pound rice or any other less processed kind of rice.

Vegetables: I unremarkably make this with simply a pocket-size onion, tomatoes & carrots as preparing other veggies takes some time. However you lot tin also add your favorite veggies like peas, beans & potatoes. Information technology is all about the flavor of veggies yous like. Avoid adding veggies you don't similar. Also annotation that veggies will be mushy in the khichdi.

Spinach: Yous tin besides add together spinach to dal khichdi. I exercise not prefer to overcook my greens so I saute fine chopped spinach separately in a pan until they wilt completely. Add them to the hot khichdi. Cook only for a few minutes until the leaves blend well.

Variations

Masala khichdi is more flavorful and spicy. Add together ¾ teaspoon garam masala forth with turmeric and ¼ teaspoon cherry-red chilli powder.

To make vegetable masala khichdi, add together 1 ½ cups of mixed vegetables , ¾ teaspoon garam masala and whole spices like one bay leaf, 2 cardamoms, ane inch cinnamon & 2 cloves.

Palak Khichdi – utilize about 1 ½ to 2 cups of finely chopped baby spinach or Indian spinach. In that location are two means to use. The get-go method is to add it to the pan before sautéing the dal and rice.

Second method: Recently I have been making it past sautéing the spinach separately and then adding information technology to the cooked khichdi. I merely cook the khichdi for two mins subsequently adding spinach.

Other khichdi recipes I brand
Oats khichadi
Dalia khichadi
Sabudana khichadi
Millet khichadi.

Pro tips

If you are making khichdi for a infant so skip using all the spices & salt. Optionally you can add veggies which you have already introduced & suggested by your pediatrician.

If you are making khichdi for a person recovering from affliction, so skip spices & add a broad diverseness of veggies which are suggested past your physician.

We ordinarily dry roast moong dal until aromatic and store information technology in a jar. Employ it whenever needed to make the dish. This adds a lot of aroma. However I have shown a cut short method below.

More than Rice Recipes here
Ghee rice
Veg pulao
Tomato rice
Fried rice

Related Recipes

Recipe card

▢ ane to ii tablespoons ghee (clarified butter) or oil
▢ ¾ to 1 teaspoon cumin seeds
▢ 1 bay leaf or ane sprig of curry leaves (optional)
▢ ¾ to i teaspoon ginger grated or ginger paste (one inch piece)
▢ ¼ loving cup onion finely chopped (one very small, optional)
▢ ane dark-green chili slit or ½ tsp red chili powder
▢ ½ cup tomatoes deseeded & fine chopped or pureed (i medium)
▢ ¼ teaspoon turmeric
▢ ⅓ teaspoon common salt (adjust to taste)
▢ ½ cup rice (any kind or quinoa, steel cut oats, millets)
▢ ½ loving cup moong dal (skinless petite yellow lentils) (or whatever other dal)
▢ 4 cups water (more to adjust, for porridge consistency)
▢ i compression asafoetida (hing) (optional)
▢ ½ tablespoon ghee for topping

optional ingredients

▢ 1 medium carrot cubed
▢ eight french beans cut to 1 inch length
▢ 1 small murphy cubed

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Add rice and moong dal to a pot. Rinse them at least thrice & bleed water completely. If you exercise not have a cooker, then soak them for 30 to xl mins. This will assist them cook faster.
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Estrus ghee in a pressure level cooker or pot on a medium oestrus.
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Saute bay leafage (optional) & cumin seeds on a low flame for one min.
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Then saute ginger until fragrant for about 30 to 60 seconds & sprinkle hing.
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Add together onions and dark-green chilies. Saute them until the raw aroma of onions goes away & they begin to plow gilded.
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Next add together tomatoes, carrots, beans, salt and turmeric. Saute for three to iv mins.
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Then add drained daal and rice. Saute for three to 4 mins.
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Pour 4 cups water for porridge similar consistency or three cups for mushy consistency.
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Stir well & taste the water. Add more salt if needed.

How to make khichdi in force per unit area cooker

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Cover the pressure level cook and permit it cook for two whistles on a medium flame for a mushy khichdi. Cook for iv to five whistles on a medium flame for porridge consistency.
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Let the force per unit area release on its ain, then open the lid and mix well. If the consistency is too thick for your liking, pour well-nigh ½ to ¾ cup hot boiling water and simmer for ane to two mins until dal khichdi begins to bubble. Taste test and adjust common salt.

Khichdi in regular pan or pot

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If cooking in a pot, bring water to a boil on a high flame. And then reduce the flame to medium to low and go along to cook.
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Leave the pot uncovered or partially covered then the barm won't overflow. Go on checking and add more hot boiling water (about ½ to ¾ cups) equally needed until the lentils are fully soft cooked.
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When both are washed, brew the khichdi slightly so you lot get a thicker consistency. Adjust common salt as needed.
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Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant pot Khichdi

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Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.
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As soon every bit the ghee melts, add bay leafage and cumin seeds.
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When cumin begins to sizzle add onions & chopped chili.
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Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.
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Saute for 2 to 3 mins until tomatoes turn mushy.
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Add drained rice & lentils. Saute them for another 2 to three mins.
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Adjacent add salt & pour h2o. Deglaze the pot past scraping the lesser with a spatula to remove bits of food stuck in at that place if any. Mix well & taste the h2o.
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Add more common salt if needed. Secure the lid & motility the steam release handle to sealing.
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Press the pressure cook or manual push (high force per unit area). Set the timer to viii mins. Or you can likewise printing porridge button & set timer to 9 mins.
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Once it is washed, the instant pot beeps, then press abolish and switch off.
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Wait for a natural pressure level release for x minutes & release the rest manually.
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When the float valve drops, open the lid & stir gently.
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If you like soupy khichdi, add some hot boiling water to bring to consistency y'all like. Saute for i infinitesimal if you adopt.
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Superlative dal khichdi with niggling ghee & serve with pickle or papad or chutney.

Variations

To brand the khichdi more than flavorful, add together one inch cinnamon slice, 2 cloves and two cardamoms.
To make masala khichdi, Just add together ¾ teaspoon garam masala forth with turmeric.
For vegetable masala khichdi, add together one ½ cups of mixed veggies similar carrots, beans and potatoes. Also stir in ¾ teaspoon of garam masala.
To make palak or spinach khichdi – Employ nearly one ½ to 2 cups of finely chopped spinach and saute for ii mins. Then add rice and dal.

Ingredient notes

Moong dal is the most common lentil used, but you lot can also apply toor dal (skinned split pigeon peas) or masoor dal (cerise lentils).
Whatever kind of rice can exist used similar brownish rice, short grain, medium grain or long grain. Employ more than water accordingly. If using brownish rice, soak them for atleast an hour.
For vegan version, replace ghee with oil. For a gluten-free khichdi, use gluten-complimentary hing or skip it.

Adjusting consistency

Conform the amount of water every bit needed depending on the kind of rice. The all-time mode is to add hot boiling water at the end subsequently pressure cooking. Simmer for one to ii minutes.

Notes to make khichdi without cooker

Soak rice and lentils for at to the lowest degree 30 to 40 mins. This cuts down the cooking fourth dimension and gives a better texture to the khichdi.
Y'all can also skip roasting lentils every bit the soaked ones don't get roasted well.
Start with four ½ cups h2o and equally the khichdi cooks go along checking. Pour more hot water to melt further.
Lastly in one case the lentils are cooked, mash slightly to get a similar thicker consistency as the pressure cooked khichdi.

Instant pot cook fourth dimension for other grains

Quinoa – half-dozen mins, steel cutting oats – 20 mins on porridge mode, millets viii mins pressure cook.

Culling quantities provided in the recipe bill of fare are for 1x just, original recipe.

For best results follow my detailed footstep-by-stride photo instructions and tips above the recipe carte du jour.

Nutrition Facts

Khichdi recipe (Dal khichdi)

Amount Per Serving

Calories 463 Calories from Fat 108

% Daily Value*

Fat 12g 18%

Saturated Fat 7g 44%

Cholesterol 28mg 9%

Sodium 689mg 30%

Potassium 580mg 17%

Carbohydrates 71g 24%

Fiber 16g 67%

Sugar 3g iii%

Protein 16g 32%

Vitamin A 65IU 1%

Vitamin C 8.4mg x%

Calcium 63mg 6%

Fe 4.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/