One-Pot Tur Dal Khichdi: A Hearty & Flavorful Indian Comfort Food
2 hours 25 minutes
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About One-Pot Tur Dal Khichdi: A Hearty & Flavorful Indian Comfort Food
Craving a warm, comforting meal that's both quick and nutritious? This Tur Dal Khichdi is your answer! This simple, one-pot Indian staple is bursting with flavor and ready in minutes.Fragrant basmati rice and tender tur dal (split pigeon peas) are simmered to perfection with aromatic spices and a flavorful tempering. It's a wholesome and satisfying dish perfect for a weeknight dinner.Follow our easy step-by-step guide and enjoy a perfectly cooked, fragrant, and utterly delicious khichdi every single time.
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Recipe Time & More
Prep2 hours
Cook25 minutes
Total2 hours 25 minutes
Ingredients
Main Ingredients
- 1 cup Basmati Rice
- 0.75 cup Pigeon Pea split pigeon peas
- Water as needed
Aromatics and Spices
- 1 large Onion finely chopped
- 1 medium Tomato chopped
- 1 Chili finely chopped, green
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 0.5 tsp Turmeric Powder haldi
Tempering
- 3 tbsp Oil
- 1 tsp Mustard Seeds rai
- 1 tsp Cumin Seeds jeera
- 10-12 Curry Leaves
- 1 Chili dried, red, whole
Garnish
- 0.25 cup Coriander dhania, chopped
Instructions
- Wash the basmati rice and toor dal together under cold water until the water runs clear. This removes excess starch and impurities.
- Soak the rice and dal in enough water for at least 30 minutes, or up to 1 hour. Soaking helps the grains cook evenly and results in a softer, fluffier khichdi.
- Heat 2 tablespoons of oil in a pressure cooker over medium heat.
- Add the chopped onions and sauté until they soften and turn translucent, about 5-7 minutes.
- Add the chopped tomatoes and cook until they break down and form a pulp, about 3-5 minutes.
- Add the green chili, salt, red chili powder, and turmeric powder to the pot. Sauté for another minute to bloom the spices, enhancing their flavor.
- Drain the soaked rice and dal and add them to the pressure cooker.
- Sauté the rice and dal mixture with the spices for a couple of minutes, coating them evenly.
- Add enough water to the pressure cooker so that the water level is about 3/4 to 1 inch above the rice and dal mixture. The amount of water may vary depending on the desired consistency of the khichdi.
- Close the pressure cooker lid securely and cook on high heat for 3 whistles. Then, reduce the heat to low and cook for 1 more whistle. This ensures that the rice and dal are cooked thoroughly.
- Allow the pressure to release naturally before opening the lid. If you prefer a slightly more watery or mushy consistency, you can add a little more water at this point and bring it to a boil.
- While the khichdi is cooking, prepare the tempering. Heat the remaining 1 tablespoon of oil in a small pan over medium heat.
- Add the mustard seeds and cumin seeds to the hot oil. Let them splutter, releasing their aroma.
- Turn off the heat and add the curry leaves and dried whole red chili to the tempering. The residual heat will cook them and infuse the oil with their flavors.
- Pour the tempering over the cooked khichdi.
- Garnish with chopped coriander leaves and serve the Tur Dal Khichdi hot.
Recipe Notes
Good To Know
- The quantity of water needed depends on the type, quality, and age of the rice, so adjust accordingly.
Expert Tips
- For a spicier khichda, add a finely chopped green chili or a pinch of red chili powder along with the other spices.
- Soaking the rice and dal for at least 30 minutes before cooking can help reduce the cooking time and result in a softer, more digestible khichda.
- If you're short on time, use a pressure cooker to prepare the khichda. It significantly reduces the cooking time while retaining the flavors.
Storage Instructions
- Store leftover khichda in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving, adding a splash of water or broth if needed to loosen the consistency.
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Recipe Nutrition
Calories: 431kcalCarbohydrates: 59gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 12gSugar: 3g
Anju Bhagnari
Articles: 140
6 Comments
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This is so tempting! Thank you.
Looks so incredible! Thank you for sharing.
I’m excited to make this at home!
Looks so incredible! Thank you for sharing.
Anju , the presentation is lovely! :claps: & the dish is delicious.
What a great recipe! Thanks for sharing.