Chana Dal Khichdi

Name: Chana Dal Khichdi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup chana dal (rinsed and soaked for 30 minutes); 0.75 cup rice (short grain or regular white rice, rinsed); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 1 pcs green chili (slit); 1 tbsp ghee; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch asafoetida; 0.5 tsp salt; 4 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(145)

TASTE SCORE

7/10

Comforting rice and chana dal cooked together with everyday spices, ginger, and a light tempering. This homestyle khichdi is hearty without feeling heavy and fits beautifully into a simple Indian meal.

PREP

10m

COOK

25m

SERVES

1 KATORI

269 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Rinse and soak the chana dal.
Rinse the chana dal well and soak it in water for 30 minutes. Rinse the rice separately and keep it ready.
TIPA short soak helps chana dal cook evenly with the rice.
temper · ~6 min
Make the tempering in the cooker.
1.Heat ghee in a pressure cooker over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida and green chili.
4.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
TIPKeep the heat medium so the cumin and asafoetida do not burn.
saute · ~5 min
Cook the ginger and tomato.
1.Add ginger and sauté for 30 seconds.
2.Add tomato, turmeric powder, red chili powder, and salt.
3.Cook until the tomato softens and turns pulpy, 3 to 4 minutes.
pressure cook · ~15 min
Pressure cook the rice and dal.
1.Drain the chana dal and add it to the cooker.
2.Add the rinsed rice and mix gently.
3.Pour in water and stir once.
4.Close the lid and pressure cook for 4 whistles on medium heat.
TIPFor a softer khichdi, add 1/2 cup extra water.
rest · ~10 min
Let the pressure release naturally.
mix · ~2 min
Fluff and finish the khichdi.
Open the cooker and mix the khichdi gently. Add lemon juice and half of the coriander leaves. If it looks too thick, stir in 2 to 3 tablespoons of hot water to loosen it.
garnish
Garnish with the remaining coriander leaves.
serve · ~1 min
Serve hot.
Serve the chana dal khichdi hot as part of a simple meal with yogurt, pickle, or a vegetable side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not skip soaking the chana dal; it helps the dal soften in the same cooking time as the rice.
2
Cook the onions only until lightly golden, not deeply browned, so the khichdi stays gentle and homestyle.
3
Let the tomatoes turn fully pulpy before adding rice and dal; this removes raw acidity and blends the masala evenly.
4
After adding water, stir just once and avoid repeated stirring in the cooker to keep the rice from turning gluey.
5
Use natural pressure release so the chana dal finishes cooking through without breaking the rice too much.
6
If reheating leftovers, add a splash of hot water and mix on low heat; khichdi thickens a lot as it sits.
7
Add the lemon juice only after cooking, not before pressure cooking, or the chana dal can stay slightly firmer.