Saturday Special Dal Khichdi Thali

To make your Dal Khichdi creamy and flavorful, ensure you use enough water while cooking the rice and lentils. Cooking them until they are soft and mushy is key. Adding ghee at the end enhances the flavor, and you can also sauté some spices like cumin seeds in ghee before adding the rice and lentils for an extra layer of taste.

If you're looking for a healthier alternative to rice in Dal Khichdi, you can substitute it with quinoa or millet. Both options will provide a different texture and flavor while still being nutritious. Just adjust the water quantity as needed since these grains may absorb water differently.

Yes, you can store leftover Dal Khichdi in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to loosen the consistency, as it may thicken when stored. You can also freeze it for up to a month; just make sure to thaw it completely before reheating.

This Saturday Special Dal Khichdi Thali is vegetarian and can be made gluten-free by ensuring that the besan (gram flour) used is certified gluten-free. It's also suitable for those following a high-protein diet due to the lentils and yogurt included in the recipe.

For a complete meal, serve Dal Khichdi with Cucumber Raita, Salga Vada Kadhi, Palak Papad, and Mango Pickle as suggested in the recipe. These sides complement the Khichdi perfectly, adding freshness and crunch, while the ghee adds richness to the dish.