By Simran Makkar
November 11, 2026
Dal khichdi is the meal most homes fall back on when the day has been long. Rice and lentils cook together in one pot until they turn soft and creamy, and a ghee tempering on top gives it all the flavour it needs. Serve it with curd, papad or a spoonful of pickle.
– ½ cup rice – ½ cup moong dal – 1 tablespoon ghee – 1 teaspoon cumin seeds – A pinch of asafoetida – 1 small onion, chopped – 1 small tomato, chopped – 1 green chilli, slit – 1 teaspoon ginger, grated – ½ teaspoon turmeric powder – ½ teaspoon red chilli powder – Salt to taste – 3½ to 4 cups water – Fresh coriander leaves, chopped, to garnish
Wash the rice and dal together a couple of times, then soak them for 15-20 minutes and drain.
Heat the ghee in a pressure cooker and add the cumin seeds and hing. When the cumin starts to splutter, add the onion, green chilli and ginger, and cook until the onion turns soft. Add the tomato and the masalas and cook for 2 minutes until the tomato turns mushy.
Add the rice and dal, stir for a minute, then pour in the water. Cover and cook for 3-4 whistles, until everything is soft and mashes easily. Add a little hot water if you like it thinner.
Let the pressure release on its own, then mix well, garnish with coriander and serve hot with a spoonful of ghee on top.