Dal Khichdi is a wholesome, vegetarian Indian meal you can cook quickly in an instant pot. The spicy, sizzling hot tadka (tempering) is the highlight of this khichdi recipe.
Dal Khichdi is a popular Indian one-pot meal. It is a wholesome, vegetarian meal of lentils and rice. There are many types of khichdi recipes followed across India. In certain regions, it has a porridge-like consistency; in others, it is more like a pulao.
The ultimate comfort food that is full of nutrition too. Here is my recipe for my favourite dish - Khichdi, with a Masala twist as well :
This is a wholesale Dal Khichdi that gets its flavours from the ghee Tadka with garlic and onion you can serve this Khichdi for a light dinner.
Comfort food at its best, this Lehsun-Pyaaz Tadkewali Dal Khichdi Recipe is a light meal of moong dal cooked along with rice until it is mushy and topped with a luscious tempering of onions and garlic fried in ghee with simple spices. A quick fix meal that can be put together with basic ingredients at home.
You can choose to make the khichdi with any dal of your choice.
This Dal Khichdi made with moong dal, rice and spices is a simple, healthy and Hearty Indian meal. This delicious dal khichdi is protein packed, super comforting and flavourful that you are going to love it. It can be consume regularly by normal people as a part of healthy diet.
This Instant Pot Dal Khichdi recipe is easy and delivers awesome results. Do not settle for a bland Khichdi! Make it right and you will have everyone requesting for seconds. A Complete nourishing one bowl meal. No Indian food blog would be complete without a Khichdi recipe, Khichdi is one of my all-time favorites and I hope it becomes prominent in your kitchen as well.
Ingredients for Dal Khichdi
Steps for Dal Khichdi
Dal Khichdi
Ingredients
1/2 cup Moong Dal
1/2 cup Rice
1 tsp Turmeric powder
Salt
2 teaspoon Oil
2 glasses of water
For Tadka (Tempering)
2 tablespoon Ghee
1 teaspoon of Cumin
2 small Bay Leaves
2 Red button Chillies
1/4 teaspoon Hing (asafoetida)
1 tablespoon chopped Ginger
1 tablespoon chopped Garlic
1 medium Onion chopped
1 small Tomato sliced
2 chopped Green Chillies
1/2 teaspoon of Red Chilli powder
Salt
Coriander leaves
Steps
Soak in water 1/2 cup moong dal, 1/2 cup rice for 30 minutes.
After 30 minutes, rinse the water, then in a pressure cooker add soaked rice and dal with 1 tsp turmeric powder, some salt, 2 tsp oil and 2 glasses of water, give a good mix.
By adding oil in the pressure cooker we will ensure that the Dal does not ooze out of the cooker while is cooking.
Pressure cook it on high flame till one whistle, then reduce the flame and cook it for 6-7 minutes, so that the Khichdi is cooked well.
After 7-8 minutes off the flame when the pressure reduces then open the lid.
Now we have to prepare for the Tadka.
Without ghee you cannot enjoy Khichdi, so in a pot heat 2 tbsp of pure ghee, add 1 tsp cumin seeds, when it changes its colour at 2 bay leaves, 4 button Red Chillies, 1/4th tsp hing asafoetida, 1 tbsp chopped Ginger, 1 tbsp chopped garlic, sauté it for a minute.
Add 1 chopped onion, fry the onion till it changes it colour that is golden brown, then add 1 small sliced tomato, 2 chopped green chillies, 1/2 tsp red chilli powder.
The quantity of red and green chilli depends on how spicy you eat, so decide as you need .
Add little salt as Khichdi also has salt in it, mix well, cover it and cook till the tomatoes are done on low flame for 2-3 minutes.
Open the pressure cooker lid and check the Khichdi.
Check the tomatoes if done, transfer the Khichdi into the Tadka pot and make it well.
If the Dal Khichdi is turning thick add 1/2 cup of water, mix it and cover the pot, cook on low flame for 4-5 minutes.
So that the Khichdi will blend well with the spices.
After 5 minutes check the Dal Khichdi if the consistency is as you need, then garnish it with coriander leaves and off the flame.
Serve it hot with raita, papad, pickle or lemon.
If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Lentils are rich in fiber, which can improve your digestion process. Moong Dal also controls your appetite and can make you feel fuller for longer periods of time. This will help in stimulating your weight loss program in an effective manner.
Tips *A khichdi tastes best when cooked in ghee (clarified butter). Substitute it with unsalted butter or vegetable oil. Or you can use refined vegetable oil for cooking and ghee for tadka (tempering). *The consistency of a khichdi can be like pulao or like porridge. Hence, adjust the amount of water accordingly. *It is a pressure cooker-friendly dish. You can use an instant pot, multi-pot, electric pressure cooker or a traditional stovetop for cooking this khichdi. *The tadka of masala khichdi is medium spicy. Reduce the number of chillies according to your taste preference. *You can reduce the red chili powder if you cannot handle heat. *If you like the khichdi mushy add 1/2 cup more water.
