Dal Khichdi
Rice and Lentils with chilli, garlic and curry leaves
Servings Prep Time
2people 10mins
Cook Time
Servings Prep Time
2people 10mins
Cook Time
  • 1/2cup moong dal. or toor dal
  • 1/2cup Basmati Rice
  • 1/2tsp asafoetida or hing
  • 1tsp turmeric powder
  • 2 bay leaves
  • 8-10 curry leaves
  • 3tbsp ghee or clarified butter
  • 1tsp cumin seeds
  • 2-3 dried red chillies
  • 1/2inch Gingerfinely chopped
  • 2-3pods garlicfinely chopped
  • 1medium onionfinely chopped
  • 1tsp red chilli powder
  • 1tsp cumin powder
  • 1tsp coriander powder
  • Salt to taste
  • 1.5cups water
Recipe Notes
  1. Wash dal and rice thoroughly and soak in water. Then add 1.5 litres of water to a pan and add the dal and rice to it. Add in asafoetida, turmeric and salt. Cook on medium heat for about 30 mins.
  2. Bring to a boil and then simmer until dal and rice are cooked.
  3. Once cooked, mash lightly with a potato masher or a whisk and keep aside.
  4. In a deep bottomed pan on a medium heat, take some oil/ghee, once hot add cumin seeds, bay leaves , red chillis and curry leaves and fry until fragrant. 
  5. Toss in the onions and a little salt and fry until onions go brown.
  6. Next the ginger and garlic go in and fry until cooked.
  7. Add the red chilli powder, cumin powder, coriander powder and bring everything together for about 5 mins.
  8. Add in the mashed dal and rice and stir everything together. Add some more water such that it is a thick consistency. 
  9. Turn off the heat and serve the dal khichdi alongside roasted poppadoms and pickle. Don’t forget to add a dollop of ghee before serving.