Chana Dal Khichdi is a very popular Punjabi style khichdi made with basmati rice, and chana dal (Bengal Gram). This dal khichdi is gluten-free, easy to make, and very similar to a pulao.
What is ‘Chana Dal’?
Chana Dal is known as Bengal Gram. It is a yellow color lentil from the chickpea family. In India, it is well known as chana dal, cholar dal, or chole ki dal .
Bengal Gram is a plant-based source of protein that is rich in fiber, minerals, and iron . It is easy to store, and cook.
Many people confuse it with white kabuli chana (chole/chickpeas). Both are different in color, taste, and texture.
Kabuli Chana cannot be used as a substitute for Bengal Gram and vice versa .
Chana Dal
In Punjabi Cuisine, chana dal khichdi is one of the most popular comfort food recipes. In many households, this dal khichdi is commonly prepared for lunch on a regular basis.
In my husband’s Sikh family, it is a must-cook dish on special festive and celebratory occasions such as Sankranti, as a sign of a good omen.
Khichdi vs Pulao
Is this a khichdi or pulao? Chana Dal Khichdi has a texture and cooking process more like a pulao. Unlike, traditional dal khichdi it is more fluffy like a pulao.
As it is a combination of dal and rice, hence, it is called khichdi. Otherwise, I find it more like a pulao. In the Punjabi language, it is also called chole ki dal ke chawal, or chole ki dal ka pulao, or chana dal pulao.
Ingredient Required
Rice: Short to medium grain rice works best for this khichdi recipe.
Chana Dal: Make sure to soak the Bengal Gram for 20 minutes before making the khichdi.
Ginger and Garlic: I use chopped ginger and garlic. You can add a teaspoon of the ginger garlic paste as well.
Cooking Oil: You can use either flavorless vegetable oil or ghee.
Spices: Cumin Seeds, Red Chili Powder, Turmeric, Asafoetida
Other Ingredients: Onion, Salt, Water
How To Make
The chana dal khichdi is cooked in two steps. Both the cooking steps can be easily done on a pressure cooker or an instant pot.
Step 1) The first step is to cook the Bengal gram or chana dal without rice in the pressure cooker.
- Wash and soak rice in water for 20 minutes. Similarly clean, wash and soak Bengal gram (chana dal) in water for 20 minutes in a separate bowl.
- Heat ghee in a pressure cooker. Add cumin seeds, asafoetida, and onion. Fry till the onion turns golden brown. (image 2)
- Add ginger-garlic and fry for another 10 – 20 seconds to remove the raw smell.
- Drain water from the soaked Bengal gram. Add it to the pressure cooker along with the salt to taste and spices. Fry for 1 minute.
- Add 1 ¼ cup of water. Stir to mix. Pressure cook the dal for 2 – 3 whistles over medium heat. Turn off the heat. Let the steam release naturally.
Step 2) The second step is to cook rice with the flavored chana dal to make khichdi.
- Open the lid , add the soaked rice without water and stir to combine (image 6) . Taste for seasoning.
- Reduce the heat to low and let the rice cook uncovered over slow heat. At this stage, you can also pressure cook it for 1 whistle. (image 8)
- After cooking the chana dal khichdi , fluff it using a fork, cover, and let sit for 5 minutes before serving. This ensures each grain of rice and lentil is non-sticky and fluffy.
Serving Suggestion
Like other Indian khichdi’s this dal khichdi also tastes best with:
spicy pickle
ghee or butter
fresh curd or raita
sliced onion or kachumber salad
green chutney or tomato chutney
My Tried & True Tips
Do not add too much water to cook the dal. The ratio of 1: ¼ (dal to water) works perfectly.
For me, in a stovetop pressure cooker, it takes 2 – 3 whistles over medium heat to cook the dal perfectly for khichdi. In an instant pot,
To make a vegan khichdi, you can use coconut oil or vegetable oil.
After cooking the chana dal khichdi , fluff it using a fork, cover, and let sit for 5 minutes before serving. This ensures each grain of rice and lentil is non-sticky and fluffy.
More Indian Pulao Recipes
Chana Pulao
Chicken Pulao
Mushroom Pulao
Vegetable Pulao
Tawa Paneer Pulao
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 (short to medium grain)
- ▢ ½ Cup chana dal (Bengal Gram)
- ▢ 4 tablespoon ghee or vegetable oil
- ▢ 1 teaspoon cumin seeds
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ ½ Cup finely chopped onion
- ▢ 1 tablespoon ginger, chopped
- ▢ 1 tablespoon garlic, chopped
- ▢ 1 ½ teaspoon salt or to taste
- ▢ 1 teaspoon red chili powder
- ▢ ¼ teaspoon turmeric powder
- ▢ 1 ¼ Cup water
Instructions
- To make Chana Dal Pulao, first, wash and soak rice in water for 20 minutes. Similarly clean, wash and soak bengal gram in a separate bowl for 20 minutes
- Next heat ghee in a pressure cooker over medium flame. Add cumin seeds, ginger, garlic, and asafoetida. Fry for 10 – 20 seconds.
- Add the chopped onion, and fry till the onion turns golden brown.
- Now drain water from the soaked Bengal gram dal. Add it to the pressure cooker along with the salt and spices. Fry for 1 minute.
- Add 1 ¼ cups of water. Stir to mix. Pressure cook the dal for 3 whistles over medium heat. In Instant Pot, cook dal for 10 minutes. Turn off the heat. Release the steam manually.
- Open the lid, add the soaked rice without water and stir to combine. Taste for seasoning. Once again close the lid of the pressure cooker. Cook the khichdi for 1 whistle over low heat. In Instant Pot, it takes 3 minutes. This time let the steam release naturally from the cooker.
- After cooking the chana dal khichdi, fluff it using a fork, cover, and let sit for 5 minutes before serving. This ensures each grain of rice and lentil is non-sticky and fluffy.
- Serve Chana Dal khichdi with fresh curd and pickle.
Recipe Notes:
- Do not add too much water to cook the dal. The ratio of 1: ¼ (dal to water) works perfectly.
- Soaking chana dal reduces the cooking time.
- The chana dal should not be mushy or overcooked.
- The short to medium-grain rice works best for this khichdi recipe.
- To make it vegan you can use coconut oil or vegetable oil .
- You can cook it in an instant pot as well. It takes exactly 20 minutes in an instant pot.
Nutrition
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Chana Dal Khichdi Recipe
Equipment
- Pressure Cooker
Ingredients
- 1 Cup white rice (short to medium grain)
- ½ Cup chana dal (Bengal Gram)
- 4 tablespoon ghee or vegetable oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- ½ Cup finely chopped onion
- 1 tablespoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1 ½ teaspoon salt or to taste
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 ¼ Cup water
Instructions
- To make Chana Dal Pulao, first, wash and soak rice in water for 20 minutes. Similarly clean, wash and soak bengal gram in a separate bowl for 20 minutes
- Next heat ghee in a pressure cooker over medium flame. Add cumin seeds, ginger, garlic, and asafoetida. Fry for 10 - 20 seconds.
- Add the chopped onion, and fry till the onion turns golden brown.
- Now drain water from the soaked Bengal gram dal. Add it to the pressure cooker along with the salt and spices. Fry for 1 minute.
- Add 1 ¼ cups of water. Stir to mix. Pressure cook the dal for 3 whistles over medium heat. In Instant Pot, cook dal for 10 minutes. Turn off the heat. Release the steam manually.
- Open the lid, add the soaked rice without water and stir to combine. Taste for seasoning. Once again close the lid of the pressure cooker. Cook the khichdi for 1 whistle over low heat. In Instant Pot, it takes 3 minutes. This time let the steam release naturally from the cooker.
- After cooking the chana dal khichdi, fluff it using a fork, cover, and let sit for 5 minutes before serving. This ensures each grain of rice and lentil is non-sticky and fluffy.
- Serve Chana Dal khichdi with fresh curd and pickle.
Notes
- Do not add too much water to cook the dal. The ratio of 1: ¼ (dal to water) works perfectly.
- Soaking chana dal reduces the cooking time.
- The chana dal should not be mushy or overcooked.
- The short to medium-grain rice works best for this khichdi recipe.
- To make it vegan you can use coconut oil or vegetable oil .
- You can cook it in an instant pot as well. It takes exactly 20 minutes in an instant pot.
Nutrition
Oats Khichdi is an Indian-style savory porridge packed with whole oats. vegetables and yellow moong dal. It’s a fabulous vegetarian one-pot meal cooked in a pressure cooker. Be sure to watch the video!
After a long, hard day at work, there’s nothing like relaxing on the couch at home with a big generous serving of warm khichdi, pickle, and a tablespoon of ghee drizzled on top. That’s healthy comfort food at its best.
There are different methods of making Khichdi in India ( perhaps that’s why it’s been declared our national dish ). Starting with the way it’s spelled – Khichdi, khichri, or khichuri , to the texture of the khichdi, there are many variations.
Unlike the traditional dal khichdi , rice is replaced with oats in this khichdi recipe to up the nutritional value of the dish and reduce the calorie count.
Here are some more Reasons To LOVE Oats Khichdi
- easy one-pot meal
- instant pot-friendly
- vegan and vegetarian
- perfect for toddlers and kids
- packed with protein, fiber, and vitamins
Vegetables You Can Add
Anything you fancy – carrots, beans, potatoes, cauliflower, broccoli, and peas are some great options.
In fact, green leafy vegetables such as spinach, kale, and fenugreek taste fantastic in this savory oats porridge.
Is it necessary to make oats khichdi in a pressure cooker?
The pressure cooker helps to get the perfect texture of the khichdi real fast. It also helps the lentils, oats, and vegetables cook evenly.
Using a pressure cooker simplifies the process and is highly recommended. Of course, you can use an instant pot or an electric pressure cooker for the purpose.
Serving Suggestion
Serve oats khichdi as a wholesome meal along with a cooling mint pomegranate raita or refreshing green boondi raita . If you like spices, serve khichdi with a delicious seasonal pickle, kachumber salad , or mint chutney .
The soft creaminess of the khichdi pairs well with the crunchiness of potato masala as well.
Watch Oats Khichdi Video
Oats Moong Dal Khichdi
More Khichdi Recipes
- Chana Dal Khichdi
- Sabudana Khichdi
- Urad Dal Khichdi
- Masala Khichdi
- Dalia Khichdi
- Dal 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
- ▢ 2 Cup whole oats
- ▢ 1 Cup yellow moong dal (dhuli moong)
- ▢ ½ Cup fine chopped onion
- ▢ ¼ Cup fine chopped tomato
- ▢ 1 Cup fine chopped spinach
- ▢ ¼ Cup fine chopped carrot
- ▢ 4 tablespoom ghee (clarified butter)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 teaspoon turmeric powder
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ 6 cup water
Instructions
- Wash and soak the dal in 2 cups of water.
- Heat ghee in a pressure cooker.
- Add cumin seeds, asafoetida and let them splutter for a few seconds.
- Next, add the chopped onion and saute for 2 – 3 minute over medium flame.
- Add the soaked dal (not the water), tomato, carrot, spinach and stir to combine. Saute for 3 – 5 minutes.
- Now, add the oast, spices, salt and 6 cups of water. Stir to mix.
- Seal the pressure cooker with a lid. Cook khichdi over low heat for 2 – 3 whistles. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Serve Oats Khichdi warm with a dollop of ghee, raita , or chutney .
Recipe Notes:
- You can use an instant pot or an electric pressure cooker as well to make this khichdi. Cooking time may vary as per the equipment.
- I have used whole oats to make this khichdi. You can use rolled oats, instant oats, or steel-cut oats for this khichdi recipe.
Nutrition
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