DAL KHICHDI
DAL KHICHDI IS A GENTLE DISH FOR RECOVERY FROM ILLNESS.
Dal khichdi has a few different spellings (khichri | khitchari | khicuri) but its impact is the same—a gentle dish made from dal and rice designed as soul food to restore tired or sick bodies. Our Ganju family khichdi is simple, with no ghee and no addition of vegetables or hing (asafoetida). This is simply nutritious food. Consider khichdi the chicken soup of India.
Find out more about dal khichdi >
RECIPE DETAILS
Serves: 4 as part of an Indian meal
Prep time: 30 minutes soaking.
Cooking time: 15 minutes.
Dietary Style: Gluten Free | Vegetarian | Dairy Free | Vegan
INGREDIENTS
SOAK 30 MINUTES BEFORE
- 1 cup basmati rice
- 1/2 cup moong dal
IN THE PRESSURE COOKER
- 1 tsp fine white salt
- 1 tsp cumin seed
- shy 1/2 tsp turmeric powder
- soaked and strained rice and dal
- 1.5 cups cold water
METHOD
How to make our dal khichdi recipe.
STEP 1
Thirty minutes before cooking, rinse the dal and rice in cold water and then leave to soak. They can be soaked in the same bowl.
STEP 2
Strain the water off the dal and rice and turn out into a pressure cooker, slow cooker, or large pot. Add the salt, cumin seed, turmeric powder and water.
If using a pressure cooker, cook on high heat until one or two jets of steam emerge then reduce to a low-medium heat for 7-10 minutes, depending on the power and size of your pressure cooker. If cooking in a saucepan or slow cooker, cook on low heat with the lid on until the water has been absorbed and the khichdi is tender. (If the water runs out before the khichdi is cooked, add a little more water.) Serve with natural yoghurt or fresh homemade curd.
LEARN MORE ABOUT
DAL KHICHDI
What lentil do I use to make khichdi?
Any soft yellow lentil is ideal. I switch between using moong dal and using toor dal, which is a little firmer. I do like toor dal (split pigeon pea) because it shows the spice with a little more clarity.
What is kichdi?
Khichdi is a traditional dish made across the regions of India that features rice and dal cooked together with soft spices and cooked to softness in a pressure cooker or on the stovetop in a pot using the absorption method.
What vegetables are included in kichdi?
The simplest version of khichdi is like the one which I make—just lentils and rice. If you would like to make khichdi into a little more of a meal, I would err on the side of soft vegetables: spinach or bitter greens, cabbage, or carrots that have already been softened in water or stock.
What are the benefits of khichdi?
Khichdi is like the chicken soup of regional India. It is seen as the natural choice for foods when recovering from illness, or any kind of emotional or spiritual malaise. Khichdi is easy to digest, and uses subtle spice to gently re-engage and uplift a tired system. It is not inflammatory, nor is it heavy.
KITCHEN HACKS
