Chana Dal Khichdi
A wholesome and comforting one-pot meal made with rice and split chickpeas. Lightly spiced and cooked with aromatics, this khichdi is a staple in North Indian homes, perfect for a simple, nutritious lunch or dinner.
For 4 servings
9 steps. 30 minutes total.
- 1
Step 1
- a.Rinse the basmati rice and chana dal together under running water until the water runs clear. Soak them in enough water for at least 30 minutes. After soaking, drain the water completely and set aside.
- 2
Heat ghee in a 3-liter or larger pressure cooker over medium heat
- a.Once the ghee is hot, add the cumin seeds and allow them to splutter for about 30 seconds. Add the hing and sauté for a few seconds.
- 3
Step 3
- a.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- 4
Stir in the ginger-garlic paste and slit green chilies
- a.Sauté for about a minute until the raw aroma disappears.
- 5
Step 5
- a.Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and salt. Mix well and cook the spices for 30 seconds.
- 6
Add the drained rice and chana dal to the cooker
- a.Gently stir for 1-2 minutes to toast the grains lightly and coat them with the spice mixture.
- 7
Pour in 4 cups of water and sprinkle in the garam masala
- a.Give everything a final stir to combine.
- 8
Secure the lid of the pressure cooker
- a.Cook on medium-high heat for 4 to 5 whistles. After the last whistle, turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
- 9
Once the pressure has fully released, carefully open the lid
- a.Gently fluff the khichdi with a fork. Garnish with fresh coriander leaves and an optional dollop of ghee. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is crucial for an even texture, as it takes longer to cook than rice. Do not skip this step.
- 2For a softer, more porridge-like consistency, increase the water to 4.5 cups. For a more separate-grained texture, reduce water to 3.5 cups.
- 3For the most authentic flavor, use ghee. A final spoonful of ghee drizzled over the hot khichdi before serving elevates the dish.
- 4For an Instant Pot, use the 'Sauté' mode for steps 2-6. Then, add water, cancel 'Sauté', and pressure cook on 'High' for 12 minutes, followed by a full natural pressure release.
Adapt it for your goals.
Add Vegetables
Incorporate 1 cup of mixed vegetables like carrots, peas, potatoes, and cauliflower along with the tomatoes for a more nutritious meal.
Vegan OptionVegan Option
Replace ghee with a neutral vegetable oil like sunflower or coconut oil to make the dish completely plant-based.
Dal VariationDal Variation
Substitute chana dal with an equal amount of split yellow moong dal or toor dal. If using moong dal, the soaking time can be reduced to 15 minutes.
Millet KhichdiMillet Khichdi
For a healthier alternative, replace basmati rice with an equal amount of foxtail millet or little millet. Ensure you rinse the millet well before soaking.
Why this is on our healthy list.
Excellent Source of Protein
Chana dal is rich in plant-based protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
High in Dietary Fiber
The combination of dal and rice provides a significant amount of dietary fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness, helping with weight management.
Gut-Friendly and Easy to Digest
Khichdi is renowned for being light on the digestive system. The soft-cooked texture and inclusion of spices like hing make it easy to digest, making it an ideal comfort food.
Provides Sustained Energy
The complex carbohydrates from rice and dal are broken down slowly, providing a steady release of energy and helping to maintain stable blood sugar levels.
Frequently asked questions
One serving of this Chana Dal Khichdi (approximately 1.5 cups or 380g) contains around 255 calories. This can vary slightly based on the amount of ghee used.