Restaurant Style Dal Khichdi

Ingredients

• 0.5 cup Basmati rice (washed and soaked for 20 minutes)
• 0.25 cup Split yellow moong dal (washed and soaked for 20 minutes)
• 0.25 cup Split pigeon peas (Toor dal; washed and soaked for 20 minutes)
• 4 cup Water (for pressure cooking)
• 0.5 tsp Turmeric powder (divided)
• Salt (to taste)
• 2 tbsp Ghee (divided)
• 1 tsp Cumin seeds
• 3 Cloves
• 1 inch Cinnamon stick
• 2 Dried red chilies
• 0.25 tsp Asafoetida (Hing)
• 1 tbsp Garlic (finely chopped)
• 1 tsp Ginger (finely chopped)
• 2 Green chilies (slit or chopped)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 0.5 tsp Garam masala
• 2 tbsp Fresh coriander leaves (chopped for garnish)
• 1 piece Charcoal (for Dhungar (smoking) method)

Steps

1. 1

   Wash the Basmati rice, moong dal, and toor dal together until the water runs clear. Soak them in water for at least 20 minutes.

2. 2

   Drain the soaking water and add the rice and dal mixture to a pressure cooker. Add 4 cups of water, 1/4 teaspoon turmeric powder, and salt to taste.

3. 3

   Pressure cook for 3-4 whistles on medium heat until the rice and lentils are very soft and mushy. Once cooked, let the pressure release naturally and lightly mash the mixture with a whisk or spatula.

4. 4

   In a large kadhai or pan, heat 1 tablespoon of ghee. Add cumin seeds, cloves, cinnamon stick, and dried red chilies. Sauté until the spices are fragrant.

5. 5

   Add the asafoetida (hing), followed by the chopped garlic, ginger, and green chilies. Sauté for a minute until the raw smell of garlic disappears.

6. 6

   Add the chopped onions and sauté until they turn translucent and light golden brown.

7. 7

   Add the chopped tomatoes and cook until they soften and become mushy.

8. 8

   Stir in the remaining 1/4 teaspoon turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes until the spices release their aroma and the oil starts to separate.

9. 9

   Add the cooked rice and dal mixture to the pan. Mix well, adding a little hot water if the consistency is too thick. The khichdi should be semi-liquid.

10. 10

    Stir in the garam masala and fresh coriander leaves. Simmer for 2-3 minutes on low heat.

11. 11

    For the smoky flavor (Dhungar method): Heat a small piece of charcoal over an open flame until red hot. Place a small metal bowl or a piece of aluminum foil on top of the khichdi. Place the hot charcoal in the bowl, drizzle a teaspoon of ghee over the charcoal, and immediately cover the pan with a tight lid. Let it sit for 3-5 minutes to infuse the smoke.

12. 12

    Remove the lid and the charcoal bowl. Give the khichdi a final stir and serve hot with a dollop of ghee, papad, and pickle.

Notes

The secret to restaurant-style khichdi is the 'Dhungar' (smoking) process and using a generous amount of ghee. Always use hot water to adjust the consistency at the end to maintain the temperature and texture.

Nutrition per serving

• Main Course
• Vegetarian
• Indian
• Comfort Food
• Gluten-Free
• One-Pot Meal
• Rice Dish