Dal Khichdi is an Indian lentil and rice one-pot meal. It is wholesome, fulfilling, and gluten-free. Dal Khichdi laced with ghee and served with pickle, and raita is a comforting family favorite meal.
What is Khichdi?
Khichdi is a popular casserole dish from the Indian sub-continent. A combination of lentils and vegetables cooked with rice in one pot to create a wholesome and delicious vegetarian goulash. Like a lentil stew .
A khichdi is super easy to cook and takes less than 30 minutes to get ready. One can quickly cook it in a pressure cooker or an instant pot.
There are many types of khichdi prepared across India. In certain regions, it has a porridge-like consistency whereas, in others, it is cooked like a pulao.
Also, different types of lentils like – yellow moong, pink masoor, toor dal (pigeon peas) along with rice are used to prepare khichdi.
My Love for Dal Khichdi
With the first snowflake, you start craving something warm and comforting. And for me, a humble bowl of dal khichdi does wonders on a cold winter afternoon.
Whenever I cook khichdi in my kitchen, while the pressure cooker fills the background score, my thoughts are transported to my childhood days.
The time when simple pleasures like enjoying a bowl of Dal Khichdi with family would bring a thrill to my Sunday afternoon.
Dal Khichdi evokes so much nostalgia and emotion tied to the roots, it almost overwhelms.
Whenever my pantry is out of stock and there is nothing more left than a tomato or two along with onion and potato. I prepare a comforting bowl of khichdi and everything in life seems so sorted.
Step-By-Step Method
To prepare the Dal Khichdi , first clean, rinse, and soak the lentils and rice together in water for 10 – 15 minutes or so ( image 1 ).
In a pressure cooker heat ghee/cooking oil over medium flame. Add the chopped onion. Stir and saute over medium heat or till the onion becomes golden in color ( image 2 & 3 ).
Add the chopped tomato, spices, salt, and cook the masala till tomatoes break down ( image 4 ).
Drain water from soaked dal and rice. Add diced potato and soaked lentil – rice mix to the pressure cooker. Stir to mix nicely ( image 5 & 6 ).
Add water. Stir to combine. Seal the pressure cooker. Cook dal khichdi over low heat for 1 – 2 whistles. If you are using Instant Pot or electric pressure cooker, 6 – 8 minutes is the cooking time.
Once cooking time is over , let the steam release naturally from the pressure cooker.
Meanwhile, prepare the tempering. Heat ghee in a small pan. Add cumin seeds, red chili powder, and whole red chili. Cook for 10 – 20 seconds to infuse flavors into the ghee.
Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.
Serving Suggestion
Dal Khichdi is served with a variety of Indian pickles , curd, or raita , fried papad, salad , and dollops of ghee.
There is a food saying prevalent in India, ‘ Khichdi ke chaar yaar – dahi, mooli, ghee, achaar . ‘ It translates as khichdi has four friends – curd, radish, ghee, and pickle, without these a bowl of khichdi is not complete.
More Khichdi Recipes
Oats Khichdi
Masala Khichdi
Chana Dal Khichdi
Sabudana Khichdi
Split Urad Dal Khichdi
Vegetable Dalia Khichdi
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup white rice
- ▢ ¼ Cup yellow moong dal
- ▢ ¼ Cup toor dal (pigeon peas)
- ▢ ¼ Cup pink masoor dal
- ▢ 1 Cup chopped onion
- ▢ ½ Cup chopped tomato
- ▢ 1 Cup potato, cut into cubes
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 2 tablespoon ghee or cooking oil
- ▢ 4 Cup water
Ingredients For Tempering:
- ▢ 2 tablespoon ghee
- ▢ 1 tablespoon jeera (cumin seeds)
- ▢ ½ teaspoon red chili powder
- ▢ 1 – 2 whole red chili
Instructions
- To prepare the Dal Khichdi, first clean, rinse, and soak the lentils and rice together in water for 10 – 15 minutes or so. Set them aside.
- In a pressure cooker heat 2 tablespoons of ghee/cooking oil over medium flame. Add the chopped onion. Stir and saute over medium heat or till the onion becomes golden in color.
- Add the chopped tomato, spices, salt, and cook the masala till tomatoes are mushy.
- Drain water from soaked dal and rice. Add diced potato and soaked lentil – rice mix to the pressure cooker. Stir to mix nicely and fry for a few seconds.
- Add water. Stir to combine. Seal the pressure cooker. Cook dal khichdi over low heat for 1 – 2 whistles. If you are using Instant Pot or electric pressure cooker, 6 – 8 minutes is the cooking time.
- Once cooking time is over, turn off the heat. Let the steam release naturally from the pressure cooker.
- Meanwhile, prepare the tempering. Heat ghee in a small pan. Add cumin seeds, red chili powder, and whole red chili. Cook for 10 – 20 seconds to infuse flavors into the ghee.
- Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.
- Serve Dal Khichdi warm topped with ghee along with raita, salad, and papad.
Recipe Notes:
- Instant Pot Khichdi: This is an instant pot-friendly recipe. Saute mode 5 minutes. Pressure Cook mode 6 – 8 minutes. Follow the remaining steps as suggested above
- Vegan Khichdi: To make a vegan khichdi use coconut oil or refined oil for cooking instead of ghee. If you skip adding ghee, then dal khichdi is a naturally vegan and gluten-free dish.
- You can use all of three lentils (moon, masoor, and toor) or any of two along with rice to make khichdi.
- Adding potatoes or any other vegetable in the khichdi is optional. The vegetables make it more fulfilling.
- Adjust the quantity of water as per personal preference. I like the little liquid consistency of my khichdi. Hence, 4 Cups of water.
Nutrition
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Dal Khichdi Recipe
Equipment
- Pressure Cooker
Ingredients
- 1 Cup white rice
- ¼ Cup yellow moong dal
- ¼ Cup toor dal (pigeon peas)
- ¼ Cup pink masoor dal
- 1 Cup chopped onion
- ½ Cup chopped tomato
- 1 Cup potato, cut into cubes
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoon ghee or cooking oil
- 4 Cup water
Ingredients For Tempering:
- 2 tablespoon ghee
- 1 tablespoon jeera (cumin seeds)
- ½ teaspoon red chili powder
- 1 - 2 whole red chili
Instructions
- To prepare the Dal Khichdi, first clean, rinse, and soak the lentils and rice together in water for 10 - 15 minutes or so. Set them aside.
- In a pressure cooker heat 2 tablespoons of ghee/cooking oil over medium flame. Add the chopped onion. Stir and saute over medium heat or till the onion becomes golden in color.
- Add the chopped tomato, spices, salt, and cook the masala till tomatoes are mushy.
- Drain water from soaked dal and rice. Add diced potato and soaked lentil – rice mix to the pressure cooker. Stir to mix nicely and fry for a few seconds.
- Add water. Stir to combine. Seal the pressure cooker. Cook dal khichdi over low heat for 1 - 2 whistles. If you are using Instant Pot or electric pressure cooker, 6 – 8 minutes is the cooking time.
- Once cooking time is over, turn off the heat. Let the steam release naturally from the pressure cooker.
- Meanwhile, prepare the tempering. Heat ghee in a small pan. Add cumin seeds, red chili powder, and whole red chili. Cook for 10 – 20 seconds to infuse flavors into the ghee.
- Open the lid of the pressure cooker and pour hot tempering over the khichdi. Mix and serve.
- Serve Dal Khichdi warm topped with ghee along with raita, salad, and papad.
Notes
- Instant Pot Khichdi: This is an instant pot-friendly recipe. Saute mode 5 minutes. Pressure Cook mode 6 - 8 minutes. Follow the remaining steps as suggested above
- Vegan Khichdi: To make a vegan khichdi use coconut oil or refined oil for cooking instead of ghee. If you skip adding ghee, then dal khichdi is a naturally vegan and gluten-free dish.
- You can use all of three lentils (moon, masoor, and toor) or any of two along with rice to make khichdi.
- Adding potatoes or any other vegetable in the khichdi is optional. The vegetables make it more fulfilling.
- Adjust the quantity of water as per personal preference. I like the little liquid consistency of my khichdi. Hence, 4 Cups of water.
Nutrition
Mango Lassi is a creamy, Indian-style mango smoothie. It has mango pulp, curd, sugar, cardamom, and saffron making it a perfect drink for summer. Be sure to watch the video!
Who doesn’t love mangoes? The summertime is the perfect season to indulge in the goodness of mango recipes .
Indian mango lassi is one of the quickest ways to enjoy the sweet, ripe mangoes available during the season.
What is Lassi?
Lassi is an Indian-style smoothie with fresh curd, sugar, and cardamom. Unlike my mango smoothie recipe, the lassi is a curd-based drink, not milk. Hence, it is considered good for your gut because of the probiotic bacteria in the curd.
Traditionally, lassi originates in Punjab , prepared without an electric blender by churning the curd manually until the cream floats to the top.
Each serving of the lassi is then topped with a generous bit of this milk cream (malai), crushed dry fruits, and saffron.
In the Indian subcontinent, lassi is known as ‘sweet lassi’ or meethi lassi. The salty version of lassi is known as ‘namkeen lassi’ or buttermilk (chaas) .
Reasons to LOVE Mango Lassi
- packed with dietary fiber, Vitamin D, and probiotic bacteria.
- excellent low-calorie, gluten-free summer drink
- keeps you full and energetic for hours.
- gut-friendly mango drink.
Ingredients Required
Type Of Mango: Mangoes come in several different varieties, as anyone living in the tropics would know – ripe mangoes with a sweet taste are best for making mango lassi, mango shake , or mango ice cream .
TIP: The aroma of mango should be full-bodied and sweet. This is always a sign of a good-tasting mango. Needless to say, the skin must be smooth in shades of yellow and with minimum blemishes. You can also use canned or frozen mango pulp for this lassi recipe.
Curd: Make the lassi using thick, creamy, plain curd . Some lassi recipes use milk and curd to reduce the curd’s thickness and tanginess. If you want a traditional Indian lassi, only curd (preferably made from full-fat milk).
Sweetener: To sweeten the mango lassi, one can use granulated white sugar, honey, vanilla ice cream, or mango ice cream. At times, the natural sweetness of the mango and curd is sufficient. Hence, always taste lassi before adding any sweetener or sugar.
Vegan Mango Lassi : Replace curd with almond milk or vegan coconut yoghurt as I did for my tropical mango milkshake .
For a creamy texture, freeze the mango pulp for a few hours before making the smoothie. The frozen mango pulp and the chilled almond milk will yield a delicious vegan lassi.
Watch Lassi Video
Storing Suggestion
Mango Lassi can be easily stored in the fridge for 3 – 4 days. There is no change in the taste or texture of the lassi.
You can freeze lassi for 2 – 3 months. Transfer lassi to a freezer-friendly zip lock bag and store it in the freezer. It needs to be consumed immediately at room temperature as the curd might turn sour.
More Indian Drink Recipes
- Thandai
- Aam Panna
- Hibiscus Tea
- Sattu Sharbat
- Sugarcane Juice
- Turmeric Lemonade
- Masala Chaas (Buttermilk)
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup sweet mango pulp (fresh or canned)
- ▢ 1 Cup plain yogurt (curd), chilled
- ▢ ¼ Cup milk, chilled
- ▢ granulated white sugar, to taste
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 5 – 6 ice-cubes
Instructions
- Soak saffron in a tablespoon of milk for 3 – 5 minutes
- Combine mango pulp, yogurt, milk, sugar, cardamom powder and saffron in a blender.
- Blend until smooth. Taste and add more sugar if required. Add ice cubes and blend for a second.
- Serve mango lassi chilled.
Recipe Notes:
- Canned mangoes usually come with sugar syrup, in that case, do not add additional sweeteners to the mix without prior tasting.
- Don’t use sour curd; it will ruin the balance of flavors in Lassi.
- Adding milk is optional.
- You can add approximately ¼ cup of condensed milk while blending, to make lassi even more thick and delicious
- If you want to add to the indulgence, serve with a spoonful of thick cream on top or a scoop of vanilla ice cream.
- A drizzle of rose water or rose essence adds a burst of freshness, do try it out
Nutrition
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