Sawadee Masala

Dal khichdi

A comforting one-pot khichdi of rice and three dals, finished with a fragrant ghee tempering.

Golden dal khichdi topped with a red chilli and curry leaf ghee tempering

About This Recipe

Dal Khichdi is a gentle, nourishing Indian comfort dish made with rice, toor dal, moong dal and masoor dal. A pressure-cooked base is finished with a sizzling ghee tempering of mustard seeds, cumin, curry leaves, dried red chilli and garlic.

Ingredients

  • ½ cup rice
  • ⅓ cup toor dal
  • ⅓ cup moong dal
  • ⅓ cup masoor dal
  • 2 tbsp ghee
  • ¾ tsp mustard seeds
  • ¾ tsp cumin seeds
  • A few curry leaves
  • 2–3 green chillies, slit
  • ½ tbsp finely chopped ginger
  • ½ tbsp finely chopped garlic
  • A pinch of hing
  • 1½ onions, finely chopped
  • 2 tomatoes, finely chopped
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • Coriander leaves, finely chopped

Instructions

  1. Wash the rice and dals thoroughly and soak them for a while.
  2. Heat 2 tbsp ghee in a pressure cooker. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves, green chillies, ginger, garlic and a pinch of hing. Sauté until fragrant.
  3. Add the chopped onions and tomatoes. Cook until the onions are soft.
  4. Add turmeric powder and chilli powder. Add a little water and bring it to a boil.
  5. Add the soaked rice and dals, then add enough water to cook everything well. Close the pressure cooker and cook until the dal and rice are soft.
  6. For the tempering, heat some ghee in a small pan. Add mustard seeds, cumin seeds, curry leaves, dried red chilli and garlic. Sauté until fragrant.
  7. Open the pressure cooker once the pressure has released and gently mix the khichdi.
  8. Pour the prepared tempering over the Dal Khichdi and garnish with freshly chopped coriander leaves.

Cooking Tips

Use hot water and start with about 3–4 cups; add more after cooking if you prefer a thinner khichdi. Rinse the rice and dals well, and let pressure release naturally before opening. Check hing and spice labels for allergens.

Serving Suggestions

Serve hot with yoghurt, a spoonful of ghee, pickle, papad and freshly chopped coriander.

Storage and Reheating

Refrigerate cooled khichdi in a sealed container for up to 3 days. Reheat gently with a splash of hot water and refresh with a little ghee tempering.