Toor Dal Khichdi
A comforting and wholesome one-pot meal made with toor dal and brown rice. Lightly spiced and cooked in a pressure cooker, this easily digestible khichdi is perfect for a simple, nourishing dinner.
For 4 servings
Soak the dal and rice.
Rinse the toor dal and brown rice together under running water until the water runs clear. Soak them in enough water for at least 30 minutes. Drain before cooking.
TIPSoaking helps the dal and brown rice cook faster and more evenly, resulting in a better texture.Make the tempering.
- Heat ghee in a pressure cooker over medium heat.
- Add the cumin seeds and let them splutter for about 30 seconds.
- Add the hing and sauté for a few seconds until fragrant.
Sauté the aromatics and tomato.
- Add the grated ginger and sauté for 30 seconds until the raw smell is gone.
- Add the chopped tomato and cook for 2-3 minutes until it becomes soft and mushy.
Combine all ingredients.
Add the drained rice and dal mixture to the cooker. Stir in the turmeric powder, dried ginger powder (saunth), and salt. Mix everything well for a minute.
Pressure cook the khichdi.
- Pour in 4 cups of water and give it a final stir.
- Secure the lid of the pressure cooker.
- Cook on medium heat for 4-5 whistles, or for about 15 minutes.
TIPFor a softer, more porridge-like consistency, you can add an extra half cup of water.Let the pressure release naturally.
Turn off the heat and allow the pressure to release on its own. This takes about 10 minutes and allows the khichdi to continue cooking in the residual steam.
Garnish and serve.
Open the cooker, fluff the khichdi gently with a fork. Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of khichdi is a personal preference. Adjust the water quantity to make it thicker or thinner.
- 2Always soak brown rice and toor dal for at least 30 minutes to ensure they cook soft.
- 3For extra flavor, you can add a bay leaf or a stick of cinnamon along with the cumin seeds.
- 4A dollop of ghee on top of the hot khichdi before serving enhances its taste and aroma.
- 5Leftover khichdi can be refrigerated for up to 2 days. Reheat with a splash of water to restore its consistency.
Frequently asked questions
Yes, Toor Dal Khichdi is very healthy. It's a balanced meal containing protein from dal and complex carbohydrates from brown rice. It's light, easy to digest, and provides sustained energy.
