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Masoor dal khichdi featured image.

Khichdi Recipe (Dal Khichdi)

Tanvi Srivastava
Khichdi is an indian comfort food made with red lentils and rice.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tablespoon ghee
  • 1 teaspoon minced ginger
  • ¼ teaspoon hing powder
  • 2-4 black peppercorns or add a generous pinch of black pepper powder
  • ⅓ cup finely chopped onion
  • 1 cup split red lentils lal masoor dal
  • ¾ cup short grain rice (I use gobindbhog)
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt (adjust to taste)
  • 4-5 cup water (depending on desired consistency)

For the Tempering on top

  • 2-3 tablespoon ghee
  • 7-8 garlic cloves, thinly sliced
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chili powder (or to taste)

Instructions
 

  • Rinse the lentils and rice at least three times or until the water runs clear. Add to a bowl and pour 3 cups of water and let soak for 30 minutes.
  • Heat ghee in a heavy botton pot with lid(or IP or Pressure cooker).
  • Add minced ginger, hing and black peppercorns to the warm ghee and saute for few seconds. Add the onions and cook them for a couple minute until translucent and starting to turn light brown.
  • Add the soaked lentils and rice along with the water. Sprinkle turmeric powder. dd another cup of water. Stir well and taste the salt. Adjust salt.
  • To slow cook :- Bring to a boil, cover and let cook for 20-35 minutes until lentils and rice are soft. Stir often and mash using back of spoon while the khichdi cooks. Adjust consistency with warm water as desired. Add tempering before serving and mix. Serve warm.
  • To cook in Instant Pot or Pressure Cooker :- Close the lid and pressure cook. For the quantities mentioned in the recipe, set IP on high pressure mode for 6 minutes with vent in sealing position. Let pressure release naturally for 5 minutes and then release pressure manually.
    For Pressure Cooker - Cook on medium heat for 2-3 whistles in a pressure cooker. Let pressure release naturally.
    Open the lid and add more water and cook a little to adjust to the desired consistency and then proceed to adding tempering.

Tempering

  • Heat up ghee in a small sauce pan and on slow heat brown the garlic. Add cumin seeds and crackle. Switch of the stove and add the red chili powder. Add to the Khichdi.

Notes

  • Always start with a optimum quantity of water at the beginning as noted in the recipe. Later as needed or depending on the consistency you desire, add warm water and mash the khichdi.
  • Don't add too many spices. Khichdi should taste of lentils and rice and its supposed to be a mellow dish.
  • You can add 1-2 chopped green chilies to the tempering that goes on top if you like to add a little heat to khichdi.
  • You may add a little bit of black pepper powder instead of whole peppercorns. I usually pick the peppercorns out after cooking.
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