Arhar Dal Khichdi
This is a simple Arhar Dal Khichdi recipe, a comforting and hearty one-pot meal from India. It's a great option for an easy weeknight dinner.
Cook: 35 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal
Why this is good to eat
This khichdi is light on the stomach and easy to digest, making it perfect when you want something nourishing. It's packed with plant-based protein from the lentils and fiber from the rice. Plus, it uses warming spices that are good for you.
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 0.75 cup Basmati rice
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida (hing)
- 1 medium onion
- 1.5 tablespoons finely chopped ginger
- 1.5 tablespoons finely chopped garlic
- 2 green chilies
- 1 medium tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 6 cups water
- 0.25 cup fresh cilantro leaves
- 2 tablespoons Ghee for serving
Instructions
- Wash 1 cup Toor dal and 0.75 cup Basmati rice separately under running water until the water runs clear. Combine them in a bowl, add enough fresh water to cover by about 1 inch, and let them soak for 20 minutes. Drain the water thoroughly before cooking.
- Peel and finely dice 1 medium onion. Peel and finely chop 1.5 tablespoons ginger and 1.5 tablespoons garlic. Thinly slice 2 green chilies. Wash and finely dice 1 medium tomato.
- Heat 2 tablespoons Ghee in a pressure cooker or a large heavy-bottomed pot over medium heat. Once the Ghee is hot, add 1 teaspoon Cumin seeds. Let them sizzle and change color for about 10-15 seconds.
- Add 0.5 teaspoon Asafoetida (hing) to the cooker. Immediately add the finely diced 1 medium onion and cook, stirring occasionally, until the onion turns light golden brown, about 5-7 minutes.
- Add the finely chopped 1.5 tablespoons ginger, 1.5 tablespoons garlic, and the sliced 2 green chilies. Cook for another 1-2 minutes until the raw smell disappears.
- Stir in the finely diced 1 medium tomato. Cook for 2-3 minutes until the tomato softens and breaks down slightly.
- Add 0.5 teaspoon Turmeric powder, 0.5 teaspoon Red chili powder, and 1 teaspoon Garam masala. Mix well and cook for 1 minute until the spices are fragrant.
- Add the drained Toor dal and Basmati rice mixture to the cooker. Add 6 cups water and 1 teaspoon Salt. Stir everything together.
- If using a pressure cooker, close the lid and cook on high heat for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the dal and rice are fully cooked and soft, stirring occasionally to prevent sticking.
- Once the pressure cooker has naturally released its pressure, open the lid. Stir the khichdi well. If it's too thick, add a little hot water to reach your desired consistency. If it's too thin, simmer uncovered for a few more minutes.
- Transfer the Arhar Dal Khichdi to serving bowls. Garnish each serving with 0.25 cup fresh cilantro leaves and a drizzle of 2 tablespoons Ghee. Serve hot with yogurt, pickle, or papad.
Frequently Asked Questions
How do I make Arhar Dal Khichdi?
To make Arhar Dal Khichdi, you'll first wash and soak Toor dal and Basmati rice. Then, you'll temper cumin seeds and asafoetida in ghee, sauté onions, ginger, garlic, green chilies, and tomatoes, and add spices. Finally, combine with the soaked dal and rice, water, and salt, then pressure cook or simmer until everything is tender and well-cooked.
How long does it take to make this recipe?
This recipe takes about 35 minutes of active cooking time, plus 20 minutes for soaking the dal and rice. From start to finish, you can have this comforting meal ready in under an hour.
How many servings does this recipe make?
This recipe is designed to make 4 generous servings. If you need more or fewer servings, you can scale the ingredients proportionally, remembering to adjust the water content and cooking time accordingly.
Is this recipe vegetarian?
Yes, this Arhar Dal Khichdi recipe is 100% vegetarian. It relies on Toor dal (split pigeon peas), Basmati rice, and a blend of aromatic spices cooked in ghee, making it suitable for a lacto-vegetarian diet.
Can I make this ahead of time?
Khichdi is best enjoyed fresh, but you can make it a few hours ahead. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of water or milk to restore its consistency, stirring occasionally.