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Dal Khichdi recipe (Hotchpotch)
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Easy Dal Khichdi Recipe (Hotchpotch)

This Dal Khichdi recipe is delicious, easy, and simple to make! It is a healthy recipe perfect for lunch or dinner.
Course Main Course
Cuisine Indian
Keyword Dal Khichdi Recipe, Easy Dal Khichdi Recipe, Hotchpotch, khichdi recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rice-lentil soaking time 30 minutes
Total Time 1 hour
Servings 4 people
Author GravyFlavour

Equipment

  • Pressure cooker
  • Curry pot set
  • Wooden spatula set
  • Measuring cups
  • Grain storing containers/jars
  • Tempering pan
  • Strainer
  • Serving dish set

Ingredients

Main Part Ingredients List

  • 1 cup Rice
  • ½ cup Yellow split gram (Moong Dal)
  • 6 cup Warm water
  • 2 Medium-size onion Finely chopped
  • 2 tsp Ginger Finely chopped
  • 2 Medium-size green chili Sliced or chopped
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • Whole spices Cinnamon 2 medium sticks, Green/Small Cardamom 3 pieces (splitted), Cloves 4 pieces, Bay leaf 2 pieces,
  • 2 tbsp Oil

Main Tempering Ingredients List

  • 2 tbsp Clarified butter/Ghee
  • 1½ tsp Whole cumin seeds
  • 10-15 piece Small size Garlic pods
  • ½ tsp Red chili powder
  • 1 tsp Coriander powder
  • ½ tsp Salt Please taste your khichdi before adding further salt
  • 1 tsp Sugar

2nd tempering Ingredients List (optional)

  • 2 tbsp Clarified butter
  • 4 piece Dried red chili

Instructions

Instructions for Main Part Cooking

  • Take 1 cup of rice, ½ cup of Red lentil, and ½ cup of Yellow split gram in a big size pot. Wash 3-4 times. Add water and soak for 30 minutes.
  • Heat up a Pressure cooker. Add 2/3 tbsp mustard oil. Add whole spices like cinnamon, cardamom, cloves, and bay leaves. Fry them for a few seconds.
  • Then add other ingredients one after one; like onion, green chili, ginger, salt, and turmeric powder. Fry them until the onion turned golden in color.
  • Now add socked rice-lentil mixture to the pressure cooker. Fry for good 2 minutes.
  • Add 5/6 cups of warm water. Give it a stir.
  • Attach the lid on the pressure cooker and cook for approx 10 minutes or till you get 3 whistles.
  • After 3 whistles turn off the heat but don't try to open the lid immediately. Wait till its pressure is completely released.

Instructions for Making 1st Tempering

  • Heat up a pan and add 2/3 tbsp Clarified butter/Ghee in it.
  • Add 1½ tsp whole cumin seeds and 10/15 pods of garlic to the oil. Fry for a few seconds.
  • Add sugar, salt, coriander powder, and Red chili powder to the oil. Fry for a few seconds. Keep the heat low to medium while making tempering.

Assembling 2 Parts

  • When you will feel all the spices are fried and mixed well in the oil, lower down the stove heat and Put the Khichdi in this hot oil. Give a good mix. At this point, you can also add 1 cup of hot water to the khichdi to adjust the consistency. Don't overcook or burn your tempering.

Instructions for Making 2nd Tempering (optional)

  • Heat up 2 tbsp Clarified butter/Ghee in a pan.
  • Add 3/4 dried red chilies in the clarified butter and fry until they turn brown in color. Serve this chili-infused oil on top of khichdi. Trust me, It tastes so good.