Restaurant-Style Dal Khichdi

Name: Restaurant-Style Dal Khichdi
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 0.25 cup yellow dal (toor dal); 0.25 cup moong dal; 0.25 cup orange dal (masoor dal); 1 cup basmati rice; 1 piece medium onion, finely chopped; 1 piece medium tomato, finely chopped; 2 piece green chilies, slit; 1 in ginger, grated; 4 clove garlic, minced; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp garam masala; 2 tbsp ghee (clarified butter) or oil; 4 cup water; 1 dash salt; 1 sprig fresh coriander leaves for garnish; 1 piece lemon wedges for serving; 1 tbsp ghee or oil; 1 tsp cumin seeds; 2 piece dried red chilies; 4 sprig curry leaves; 1 pinch asafoetida (hing)

by iorjia - Good Food (@iorjia01)

5.0

From 2 ratings

Prep Time

30min

Cook Time

40min

Total Time

1hr 10min

Indian Breakfast Lunch Dinner Main Course Vegetarian Vegan Gluten-Free

Dal Khichdi is a classic Indian comfort dish, known for its simplicity, nutrition, and soul-satisfying flavors. This Restaurant-Style Dal Khichdi takes the traditional recipe up a notch by using three types of lentils—yellow dal (toor dal), moong dal, and orange dal (masoor dal)—to create a rich, creamy, and flavorful dish....

Ingredients

4 Servings

(1 serving = 1 bowl)

For the Dal Khichdi

1/4cup
yellow dal (toor dal)
1/4cup
moong dal
1/4cup
orange dal (masoor dal)
1cup
basmati rice
1piece
medium onion, finely chopped
1piece
medium tomato, finely chopped
2piece
green chilies, slit
1in
ginger, grated
4clove
garlic, minced
1tsp
cumin seeds
1tsp
mustard seeds
1tsp
turmeric powder
1tsp
red chili powder
1tsp
garam masala
2tbsp
ghee (clarified butter) or oil
4cup
water
1dash
salt
1sprig
fresh coriander leaves for garnish
1piece
lemon wedges for serving

For the Tempering (Tadka)

1tbsp
ghee or oil
1tsp
cumin seeds
2piece
dried red chilies
4sprig
curry leaves
1pinch
asafoetida (hing)

How to make Restaurant-Style Dal Khichdi

Prepare the Lentils and Rice

Wash the yellow dal, moong dal, and orange dal thoroughly under running water until the water runs clear. Soak them together for 20-30 minutes.
Wash and soak the rice separately for 15-20 minutes.

Cook the Dal and Rice

In a pressure cooker or a large pot, heat ghee or oil over medium heat. Add the cumin and mustard seeds, allowing them to splutter.
Add the grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears.
Add the chopped onions and sauté until they turn golden brown.
Add the chopped tomatoes and cook until they become soft and mushy.
Mix in the turmeric powder, red chili powder, and salt. Cook for another minute until the spices are well combined.
Drain the soaked lentils and rice, then add them to the pot. Stir well to combine with the spice mixture.
Pour in water, mix well, and bring the mixture to a boil.
Reduce the heat, cover, and cook until the dal and rice are fully cooked and the mixture has a soft, porridge-like consistency (about 3-4 whistles in a pressure cooker or 25-30 minutes in a pot). Add more water if needed to reach your desired consistency.

Prepare the Tempering (Tadka)

In a small pan, heat ghee or oil. Add the cumin seeds, dried red chilies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.
Pour the tempering over the cooked Dal Khichdi and mix gently.

Finish and Serve

Add the garam masala to the Khichdi and give it a final stir.
Garnish with fresh coriander leaves and serve hot with lemon wedges, a dollop of ghee, and your favorite side dishes like pickle or yogurt.

Tips & Tricks

If you prefer a thicker Khichdi, reduce the amount of water slightly. For a thinner, more porridge-like consistency, add more water.
You can experiment with different combinations of dals based on your preference. Adding split urad dal can also enhance the flavor.
For an authentic, rich taste, use ghee instead of oil, especially for the tempering.
Soaking the dals and rice helps in cooking them evenly and reduces cooking time.
Adjust the number of green chilies and red chili powder according to your spice tolerance.
Serve with papad, pickle, or a side of curd for a complete meal.