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
• Garam Masala  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. Sauté for 2-3 minutes. Add tomato and sauté for 2 minutes. Now, add cauliflower, brinjal and carrot and sauté 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.

Bon Appétit!

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