Dal Khichdi

how to order priligy The food of our childhood, our heritage, is what defines us, nourishes us and fills our heart and tummy with warmth. For any Indian, the combination of Dal (lentils) and Rice – whether made separately or in a Khichdi – is the epitome of comfort food. The first thing I make or crave once I am back from a trip or after eating out a lot is Dal and Chawal. Someday – hopefully soon – I will put up a recipe of my very popular Double Tadka Dal. Till then, I leave you with a very simple recipe of Dal Tadka. It can be prepared within 10 minutes and give it another 20 minutes till it can be served! Best for a cold, or rainy day or a day when you just don’t feel like making something elaborate.

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Print Recipe

Dal Khichdi

The classic combination of Dal Rice with spices

Course

main course

norvasc 5 mg amlodipine Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

10 minutes

Servings

person

Ingredients

• 1/2 cup mixed dals I used moong dal, masoor dal and toor dal (washed and soaked)
• 1/4 cup rice washed and soaked
• 1 tbsp ghee
• 1/2 tsp cumin seeds or jeera
• 1/2 tsp mustard seeds
• 1/2 tsp ginger minced
• 1 tsp green chillies minced
• 1 tbsp curry leaves
• 1 small onion chopped roughly
• salt to taste
• 3/4 tsp turmeric powder or haldi
• 2 cups water

Course main course Prep Time 10 minutes Cook Time 10 minutes Passive Time 10 minutes Servings person Ingredients 1/2 cup mixed dals I used moong dal, masoor dal and toor dal (washed and soaked) 1/4 cup rice washed and soaked 1 tbsp ghee 1/2 tsp cumin seeds or jeera 1/2 tsp mustard seeds 1/2 tsp ginger minced 1 tsp green chillies minced 1 tbsp curry leaves 1 small onion chopped roughly salt to taste 3/4 tsp turmeric powder or haldi 2 cups water

Instructions

1. In the pressure cooker, heat the ghee and add the mustard and cumin seeds. Wait till they crackle and splutter.
2. Now add the ginger, chillies and curry leaves.
3. Once they start to become golden in colour, add the onions and saute till the onions become pink.
4. Put in the haldi/turmeric powder and then drain the dals and add to the mixture. Saute well on low heat.
5. Now drain the rice and add to the mix and continue to saute.
6. Once it all comes together, put in the water and salt. Mix well.
7. Increase the heat to high and cover the pressure cooker, put on the whistle and cook for two whistles.
8. Wait till the pressure from the cooker is completely released. Open the cooker and let the khichdi sit for 5 minutes before serving. It goes beautifully with achaar (or Indian pickles).

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