This is the easiest winter Dal Khichdi with a cosy ghee tadka — the kind that instantly reminds you of childhood evenings. Soft, steamy khichdi made with mix dal and rice, finished with a hot tadka that fills the whole house with that comforting ‘ghar ka khana’ aroma. Simple, soothing and perfect for chilly nights when all you want is a hot bowl of something that feels like a hug.
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In a pressure cooker, add long grain basmati rice, toor dal, moong dal, and urad dal. Wash 3-4 times until the grains are clean.
Dice the tomato and add it to the cooker along with turmeric powder, coriander cumin powder, and rock salt.
Add water to the cooker and pressure cook for 1 whistle.
Let the cooker depressurize naturally. Rest for 15-20 minutes, then open and gently mix the khichdi.
In a tadka pan, heat ghee and crackle mustard seeds and cumin seeds. Add chopped garlic, dry red chillies, slited green chillies, curry leaves, and kasoori methi. Stir well.
Finally, add kashmiri red chilli powder and quickly pour the tadka over the dal khichdi.
Cover the khichdi and let it rest for 5-10 minutes to absorb the flavors.
Garnish the dal khichdi with coriander leaves and serve hot with pickle and soup-salad.
Ensure to wash the rice and lentils thoroughly to remove excess starch and impurities. Soak for 10–15 minutes for better nutrient absorption.
Allow the pressure cooker to depressurize naturally for the best texture.
Adjust the spice levels in the tadka according to your preference.
For a vegan version, replace ghee with any plant-based oil.
You can also squeeze some lemon for tangy flavour while serving.
Can I use other types of rice for this recipe?
Yes, you can use any type of rice, but long grain basmati rice gives the best texture and flavor.
Do I need to soak the dal and rice?
A quick 10–15 minute soak makes the khichdi softer and easier to digest.
Can I skip the tadka?
The tadka adds a lot of flavor to the dish, but if you want to skip it , add cumin seeds with ginger garlic chilli paste and some basic spices like 2 cloves, 1 bayleaf and 1 inch cinnamon stick to add extra flavour to the dal khichdi.
How can I make this dish spicier?
You can add more green chillies or sone black pepper powder.
Can I add vegetables to this khichdi?
Yes, you can add diced vegetables like carrots, peas, or beans to make it more nutritious. Just toss and add from above.
How do I store leftover khichdi?
Dal khichdi tastes the best while it is freshly made. But you can refrigerate it in an air tight container, just reheat it by adjusting the consistency.
What to pair this easiest dal khichdi tadka with?
Roasted papad, homemade pickle or simple curd enhances the winter comfort.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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