Tur Dal Khichda
About Tur Dal Khichda
Indian Traditional meals have always consisted of Dal and Rice as staple.
Most families, across the country, class, region, community have Dal Chawal at least in one of the meals.
Both provide us with basic nutrition, be it Carbs for energy or proteins for growth etc.
Also, nowadays working women don't want to compromise on their families health, yet prefer quickie meals.
Dal Khichda is a One-Pot basic but a full meal in itself, that is easy to make, healthy, tasty and loved by all.
Print
Pin
Advertisement
Recipe Time & More
Ingredients
- Basmati Rice 1 cup
- 3 / Tur Dal cup
- 1 large Onion chopped finely
- 1 Tomato chopped
- Green Chillies 1
- 1-2 tsp Salt or as per taste
- red chili powder 1 teaspoon
- 1 / Turmeric Powder teaspoon
- Oil 3 tablespoon
- Mustard Seeds 1 teaspoon, or tempering for tempering
- Jeera 1 teaspoon
- leaves Curry 10 to 12
- 1 Whole Red Chilli dried
- to cup Coriander chopped garnish
- Water as needed
Advertisement
Instructions
- Wash and soak the rice and dal together for a minimum of 30 minutes to 1 hour.
- Heat up 2 tablespoon of oil in a pressure cooker.
- Add the onions and fry till colour changes to light brown.
- Add the tomatoes and cook till they turn soft
- Now, add in the salt, red chilli powder, haldi and green chilli.
- Drain the rice and dal and add to this mixture.
- Fry for a couple of minutes only.
- Add water, level being 3/4 or 1 inch above the rice and dal .
- Water can be added later on too , to adjust the consistency we want.
- Now, cook till 3 whistles on full flame.
- Lower the flame and cook for 1 more whistle.
- Open on the pressure being released on its own.
- Add more water if little bit watery or mushy consistency is preferred and bring to one boil.
- Prepare the tampering- Heat 1 tablespoon oil.
- Add the mustard seeds and jeera.
- Let them splutter.
- Shut off the flame.
- Toss in the curry leaves and whole red chilli.
- These will get cooked in the hot oil.
- Quickly pour over the ready khichda.
- Garnish with coriander leaves and serve hot.
Recipe Notes
Quantity of water needed depends on the type ,quality, age etc of the rice. So judge accordingly.
Advertisement
Related Posts You May Like
Visit Our Store
Anju Bhagnari
6 Comments
Leave a Reply
You must be logged in to post a comment.
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.