Dal Khichadi


  • Rice (1 – 2 cups depending on how much you want to make; the quantity for the lentils/dal mentioned below is perfect for 1 cup of rice)
  • Chana Dal (1/2 cup)
  • Masoor Dal (1/4 cup)
  • Toor Dal (1/4 cup)
  • Cumin
  • Chopped Ginger
  • Chopped Onions (3 medium sized)
  • Chopped Tomato (2 medium sized)
  • Chopped Garlic
  • Chopped Green chilies
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Aamchur powder
  • Garam masala
  • Lemon juice (2-3 tbsp)
  • Kasoori methi (Dried Fenugreek leaves)
  • Coriander/Cilantro
  • Coal
  • Hing
  • Salt


  • Rinse the rice with water and then soak it in water for 10-15 minutes.
  • After draining out the water, add the rice into boiling water and add some salt. Cook the rice for 7-8 minutes till it is almost done.
  • Strain out the excess water and then run cold water on it and let that drain out. This stops the rice from cooking any further.
  • Take all the dal/lentils into a bowl and rinse it thoroughly and then soak it in water for 30 minutes.
  • In a pressure cooker, add ghee and let it melt and then add a teaspoon of cumin and ginger. Cook it for 30 seconds and then drain the water from the dal and add it into the pressure cooker.
  • Add 4-5 cups of water into the pressure cooker and then add a teaspoon of turmeric and some salt and cover the pressure cooker and let it cook for 3-4 whistles.
  • Remove the pressure cooker off the heat and let it depressurize. Then open the lid and give it a nice stir.
  • In a pan, add some ghee and once heated add a teaspoon of cumin.
  • Now add the chopped onions and cook it till it turns translucent and then add two dried red chilies, garlic, ginger and green chilies and cook it for a minute.
  • Add the chopped tomatoes and some salt and powdered spices (turmeric (1 tsp), coriander (1 tbsp), red chili (1 tsp), aamchur (1 tsp), garam masala (1 tsp)) and kasuri methi (1tsp). Stir it all well and then let it cook till the tomatoes turn mushy.
  • Now add the cooked dal into the pan and mix well.
  • Add the cooked rice and stir all of it well and cook for 4-5 minutes.
  • Add some water to adjust consistency and cook for another 5 minutes.
  • Meanwhile, heat up a coal place it on a small steel/glass bowl and place it in the center of the pan and add a tsp of ghee/oil so that the coal starts smoking. Cover the pan and let it sit for 5 minutes.
  • Remove the bowl with the coal and stir the khichadi well. Add some more kasuri methi and lemon juice to taste and add some freshly chopped coriander.
  • In a pan, add some ghee and fry a sliced onion till it’s crispy and then keep it aside.
  • In the same pan add some ghee and cumin, red chili powder (1 tsp), hing (1/2 tsp) and 2-3 whole red chilies and the fried onions and let it cook for a minute or two at the most. This we will be using for serving.
  • In a bowl take some khichadi and then add a tablespoon of the fried onion mix on the top.


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