Toor Dal Khichdi

1. 1
   prep · ~20 min

   Wash and soak the rice and dal.

   1.Combine basmati rice and toor dal in a bowl.

   2.Wash 2-3 times with fresh water until water runs clear.

   3.Soak in enough water to cover for 20 minutes, then drain.

   TIPSoaking softens the dal and helps it cook evenly into a soft porridge.
2. 2
   temper · ~2 min

   Make the tempering in the pressure cooker.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add asafoetida and grated ginger. Saute for 10 seconds until fragrant.

   TIPKeep the heat medium — ghee burns quickly and turns bitter.
3. 3
   pressure cook · ~15 min

   Pressure cook the khichdi.

   1.Add the drained rice-dal mixture, turmeric, salt, and slit green chili.

   2.Pour in 4 cups of water and stir once.

   3.Close the lid and pressure cook on medium heat for 4 whistles.

   4.Let pressure release naturally before opening the lid.

   TIPNatural release is key — it lets the grains continue softening without burning.
4. 4
   mix · ~1 min

   Mash and adjust consistency.

   1.Open the cooker and mash the khichdi with the back of a ladle until creamy.

   2.If too thick, stir in a splash of hot water and simmer for 1-2 minutes.

   3.Whisk briskly until smooth and porridge-like.

   TIPWhisking well makes the texture silky — a traditional trick for soft khichdi.
5. 5
   garnish

   Garnish with coriander and serve hot.

   Ladle into bowls, top with fresh coriander leaves, and serve immediately with a dollop of ghee on top.

Cuisines we love