Dal Rice (Khichdi) - South Indian Style
For Pressure Cooking Dal
For Tempering & Final Mix
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dal for Pressure Cooking
Add 1/2 cup of tuvar dal, soaked for , to a pressure cooker. Then add 2.5 cups of water, 3-4 slit green chillies, 1/2 tsp salt, 1/4 tsp turmeric powder, 10-12 curry leaves, and 1 tsp ghee. Mix all the ingredients well.
Pressure Cook the Dal
Close the pressure cooker lid and cook the dal for 3 whistles on high flame. Allow the pressure to release naturally.
Mash the Cooked Dal
Once the pressure has completely released, open the cooker lid. Use a or a dal masher to mash the cooked dal until it reaches a smooth consistency.
Prepare the Tempering Base
In a separate pan, heat 2 tsp ghee and 1 tsp oil over medium flame. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Let them splutter until fragrant.
Sauté Aromatics
Add 8-10 curry leaves and a pinch of hing (asafoetida) to the pan. briefly for about until the curry leaves are aromatic.
Add Cashews, Ginger, and Garlic
Add 15 cashew nuts (optional) to the pan and roast until they turn light golden brown. Then, add 1 tsp crushed ginger and 1 tbsp crushed garlic. Roast well for about until the raw smell disappears.
Sauté Onion
Add 1 sliced onion to the pan and until it becomes translucent, which should take about .
Add Turmeric to Tempering
Sprinkle 1/4 tsp turmeric powder over the ingredients in the pan and mix well to combine.
Combine Dal and Tempering
Pour the cooked and mashed dal from the pressure cooker into the pan with the mixture. Mix thoroughly to ensure all ingredients are well incorporated.
Add Rice and Seasoning
Add 2 cups of cooked rice to the dal mixture in the pan. Then, add 3/4 tsp salt. Mix everything well until the rice is evenly coated with the dal and .
Simmer for Flavor Infusion
Cover the pan with a lid and cook on a low flame for . This allows the flavors to meld together and the rice to absorb the dal's essence.
Garnish and Serve Hot
Remove the lid, add chopped coriander leaves and 1 tbsp lime juice. Mix well one last time. Serve the hot dal rice immediately with your favorite accompaniments.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add other vegetables like carrotsCustomise
Peas, or spinach for added nutrition and flavor.
- Substitute tuvar dal with moongIngredient swap
Substitute tuvar dal with moong dal for a different texture and taste profile.
- For a vegan optionDietary option
Replace ghee with a plant-based oil.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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