Dal Khichdi is the heart of Indian comfort food—a warm, humble bowl made from rice and lentils, lightly seasoned, and nourishing. Whether you’re recovering from a cold, needing a quick one-pot meal, or simply craving something light and soulful, this dish has your back.
In this blog, you’ll learn how to make a perfect Dal Khichdi Recipe, explore its variations, discover pro cooking tips, and get answers to the most common voice-search questions about it.
What Is Dal Khichdi?
Dal Khichdi is a traditional Indian dish made by cooking split yellow lentils (moong dal) with rice seasoned with turmeric, salt, and ghee. It’s mild, easy to digest, and deeply rooted in Indian kitchens for centuries.
This simple, sattvic (pure) meal is often prepared for babies, seniors, or anyone needing a wholesome, gut-friendly dish. But beyond its health benefits, dal khichdi is a comfort classic you’ll want on repeat.
Why Make Dal Khichdi?
Why Make Dal Khichdi?- One-pot and beginner-friendly
- Packed with plant protein and fibre
- Easy on the stomach
- Ready in under 30 minutes
- Customizable with vegetables and spices
Ingredients You’ll Need
For the base:
- ½ cup split yellow moong dal
- ½ cup rice (any short- or medium-grain variety)
- 4 cups water
- ¼ tsp turmeric powder
- Salt to taste
For the tempering (tadka):
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1–2 green chillies (slit)
- 1 pinch asafoetida (hing)
- 1 bay leaf (optional)
Optional add-ins:
- 1 chopped onion
- 1 chopped tomato
- Diced carrots, beans, or green peas
- Chopped fresh coriander leaves for garnish
How to Make Dal Khichdi (Step-by-Step)
Step 1: Prep the Dal and Rice
Step 1: Prep the Dal and Rice- Rinse moong dal and rice thoroughly until water runs clear.
- Soak together for 15–20 minutes. Drain before cooking.
Step 2: Pressure Cook or Simmer
- Add soaked dal and rice with 4 cups of water, turmeric, and salt in a pressure cooker or heavy pot.
- Pressure cook for 3–4 whistles or simmer uncovered for 25–30 minutes until soft and mushy.
Step 3: Make the Tadka
- Heat ghee in a small pan.
- Add cumin seeds, bay leaf, asafoetida, ginger, and green chillies.
- Sauté for 30 seconds.
- (Optional) Add onion and cook until translucent.
- (Optional) Add tomato and cook until soft.
Step 4: Mix & Serve
- Pour the tempering over the cooked dal-rice mixture.
- Stir well. Add more hot water if you prefer thinner consistency.
- Garnish with fresh coriander & a spoonful of ghee before serving.
Pro Cooking Tips
- Use moong dal for a lighter, Ayurvedic-friendly version.
- Add seasonal vegetables for extra fibre and nutrients.
- Use ghee generously—it enhances taste and aids digestion.
- If serving to babies or seniors, mash the khichdi slightly.
What to Serve With Dal Khichdi
Serve hot with:
- A bowl of curd or raita
- Roasted papad
- A side of pickle
- A wedge of lemon
Popular Variations of Dal Khichdi
| Variation | Ingredients | Flavor Profile |
|---|---|---|
| Masala Khichdi | Onion, tomato, spices | Bold and savory |
| Vegetable Khichdi | Carrots, beans, peas | Nutritious and filling |
| Palak Khichdi | Spinach puree | Iron-rich and earthy |
| Gujarati Khichdi | Ghee, ginger, cumin | Mild and sattvic |
Nutrition (Per Serving)
- Calories: 210 kcal
- Protein: 9g
- Carbohydrates: 32g
- Fat: 6g
- Fiber: 4g
Dal khichdi is low-fat, high-protein, and naturally gluten-free.
Final Thoughts
Dal khichdi is not just a dish—it’s a memory, a remedy, and a warm hug in a bowl. Whether you’re looking for a detox meal, an Ayurvedic option, or a nourishing dinner, this recipe delivers every time.
Make it your way—keep it classic, or dress it up with vegetables and spices. Either way, it’s a winner.
Try this dal khichdi recipe today and savour the soul of Indian home cooking.
