Masala Dal Khichdi

This recipe takes me down the memory lane when I knew almost nothing to cook and there was Khichdi to my rescue. It’s such a comforting dish. Simple, yet full of flavour in every bite. With time, I have been trying different variations of Khichdi and they all turned finger-licking.

Made with a combination of Arhar/Toor Dal (lentils) and Rice. The aromatic spices used in this Masala Dal Khichdi makes it class apart.

Preparation Time 15-20 minutes
Cooking Time 35-40 minutes
Servings 4
Main Ingredients Arhar/Toor Dal (Lentils) & Rice
Course Main-course
Level Of Cooking Medium

Ingredients

Rice 1/2 cup
Arhar/Toor Dal (lentil) 3/4 cup
Onion 1 large chopped
Ginger 2 inch piece grated
Garlic 5-6 cloves grated
Tomato 1 medium chopped
Cauliflower 1 cup chopped
Brinjal/Eggplant 1 cup cubed
Carrot 1/2 cup cubed
Green Chillies 2 broken
Chopped Coriander 2 tablespoons
Cumin Seeds 1/2 teaspoon
Cloves (laung) 2
Black Peppercorns (kali mirch/golki) 4
Cinnamon 1 inch stick
Green Cardamom (badi elaichi) 1
Turmeric Powder 1/2 teaspoon
Red Chilli Powder 1 teaspoon
Ghee (Clarified Butter) 3 tablespoons
Salt to taste

Method

Step 1
Clean, wash and soak the rice and dal (lentils) in water for 15 mins. before cooking. Drain and keep aside.

Step 2
Heat 2 tablespoons of ghee in a pressure cooker. Add the cumin seeds, cloves, peppercorns, green cardamom and cinnamon. When the seeds crackle, add ginger, garlic and onions. Saute for 2-3 minutes. Now, add cauliflower, brinjal and carrot and saute for 4-5 minutes. Add salt to taste, turmeric powder, half the garam masala and red chilli powder. Mix well.

Step 3
Add soaked rice and dal (lentils) and mix. Add 4 cups of water and broken green chillies and mix well. Pressure cook for 5-7 whistles.

Step 4
Allow the steam to escape before opening the lid. Add the remaining garam masala and red chilli powder and 1 tablespoon of ghee (clarified butter) and give a stir. Check salt, add if required. Add 1/2 cup of hot water and mix well if the khichdi is too thick.

Step 5
Serve piping hot garnished with coriander leaves with natural yogurt, papad or potato chips and any pickle.