Dal Khichdi

To make Dal Khichdi in a pressure cooker, start by soaking 0.75 cup of raw rice and 0.25 cup of toor dal for 10 minutes. Heat ghee in the cooker, sauté cumin seeds, garlic, onion, and green chili, then add spices and tomatoes. After mixing in the soaked rice and dal, add 4 cups of hot water and cook for 3 whistles. Once done, release the pressure and add a bit more ghee before serving.

Yes, Dal Khichdi is naturally gluten-free as it is made with rice and lentils. This makes it an excellent option for those following a gluten-free diet. Just ensure that the spices and ghee used are also gluten-free.

If you don't have toor dal, you can substitute it with moong dal or masoor dal. Both alternatives will provide a similar texture and flavor, making your Dal Khichdi just as delicious.

To store leftover Dal Khichdi, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to maintain the consistency, as it may thicken in the fridge.

Dal Khichdi is often enjoyed with a simple pickle, but you can also pair it with yogurt or raita for added creaminess. A side of papad or a fresh salad can complement the dish nicely, enhancing the overall meal experience.