4 min read
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Need a quick, healthy, and delicious meal in under 20 minutes? This One-Pot Dal Khichdi is your answer! 🌿✨
Loaded with protein and super gentle on the stomach, this step-by-step recipe shows you how to get that perfect restaurant-like texture using a simple pressure cooker or Instant Pot.
💡 Why you’ll love this recipe:
📍 Made in 1 pressure cooker (less dishes!)
📍 High-protein & easy to digest
📍 Packed with rich aromatic ghee flavor
Drops a 🍛 in the comments if khichdi is your ultimate comfort food!
🛒 Ingredients
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1️⃣ For the Khichdi Base:
Basmati Rice: ½ cup (washed and soaked for 20 mins)
Toor Dal (Arhar Dal): ¼ cup
Yellow Moong Dal: ¼ cup
Turmeric Powder: ½ tsp
Salt: 1 tsp (adjust to taste)
Ghee: 1 tbsp
Water: 4 to 4.5 cups (for a creamy, pourable consistency)
2️⃣ For the First Tempering (Masala Base):
Ghee: 1.5 tbsp
Cumin seeds (Jeera): 1 tsp
Hing (Asafoetida): ¼ tsp
Ginger: 1 inch (finely chopped)
Garlic: 5–6 cloves (finely chopped)
Green chilies: 2 (slit)
Onion: 1 medium (finely chopped)
Tomato: 1 medium (finely chopped)
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Garam masala: ½ tsp
Fresh coriander leaves: 2 tbsp (chopped)
3️⃣ For the Second Tempering (Special Dhaba Tadka):
Ghee: 1 tbsp
Garlic: 3–4 cloves (sliced/chopped)
Dry red chilies: 2
Kashmiri red chili powder: ½ tsp (for rich color)
🍳 Step-by-Step Instructions
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Step 1: Cook the Rice & Dal Base
Mix ½ cup rice, ¼ cup toor dal, and ¼ cup moong dal together. Wash thoroughly until the water runs clear, then soak for 20 minutes.
Transfer the soaked dal and rice into a pressure cooker.
Add 4 cups of water, ½ tsp turmeric, 1 tsp salt, and 1 tbsp ghee (adding ghee stops the cooker from spilling over and adds richness).
Close the lid and pressure cook on medium flame for 3 to 4 whistles. Let the pressure release naturally.
Whisk lightly with a spoon—it should be soft, creamy, and semi-liquid. (If it looks too thick, stir in ½ cup of warm water).
Step 2: Prepare the Masala Base
Heat 1.5 tbsp ghee in a pan or kadhai on medium heat.
Add cumin seeds and hing. Let them splutter.
Add chopped ginger, garlic, and green chilies. Sauté for 1 minute until fragrant.
Add the chopped onions and sauté until they turn soft and light golden brown.
Add chopped tomatoes, red chili powder, coriander powder, and garam masala. Cook until the tomatoes soften and ghee starts separating from the sides.
Step 3: Combine
Pour the pressure-cooked dal and rice mixture directly into the sautéed masala.
Stir well and simmer on low heat for 3–4 minutes so all the flavors meld together.
Turn off the heat and stir in fresh coriander leaves.
Step 4: The Final Sizzling Tadka (Crucial for Dhaba Flavor!)
Heat 1 tbsp ghee in a small tadka pan.
Add the sliced garlic and dry red chilies. Sauté on low heat until the garlic turns golden brown and crispy.
Turn off the heat, wait 5 seconds, and stir in ½ tsp Kashmiri red chili powder.
Immediately pour this sizzling tadka right over your hot khichdi!
Pro Tip: Serve immediately while piping hot with fried papad, mango pickle, and a dollop of cold curd!
🔥 Watch More Veg Recipes
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1️⃣ Dum Aalu – https://youtu.be/F4Rw0tUGOic
2️⃣ Yakhni Pulao – https://youtu.be/cAz8MMWJHx8
3️⃣ Makke ki roti sarson ki saag – https://youtu.be/6MNk079SQjw
4️⃣ Aalu Methi – https://youtu.be/AzXvZZ5OINc
5️⃣ Gluten free paratha – https://youtu.be/_cyXH2T5mgw
Full Veg Recipe playlist – https://www.youtube.com/playlist?list=PLxV5dahK8d5wJALVlM4CnXNXhb2_FOUsm
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