Restaurant Style Dal Khichdi

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Step 1

• Moong dal 1/4th cup

Step 2

Wash all the lentils together thoroughly and soak them overnight; 3-4 hours also will do.

Step 3

• Rinse the basmati rice with water thoroughly and soak for 15 minutes.

Step 4

• Rice for Dal Khichdi is cooked in the same way it is for Biryani. In boiling water, add the washed and soaked rice, salt to taste and cook for 10-15 minutes. Strain the cooked rice. Delicately run a fork through it so the steam escapes and prevents overcooking. It also prevents the beautiful long grains from sticking to each other.

Step 5

• In a cooker, heat ghee, add jeera and let it splutter. Then add julienned ginger, fry a bit and add the soaked lentils. Add water in a quantity that’s reaches only a couple of inches above the lentils. Add turmeric and a bit salt and stir.

Step 6

• Pressure cook on medium flame for 3-4 whistles. If soaked overnight, 2 whistles are enough. Switch off the flame and let the cooker depressurize on its own. Lift the whistle up to check the steam. Open the lid only if there’s no steam to escape. Give it a nice stir so all the lentils are mixed nicely together.

Step 7

• In a wok, heat ghee, add cumin and let it splutter. Add asafoetida and onions and cook until translucent. Then toss in whole red chilies, chopped garlic, green chilies, chopped ginger and sauté for a minute.

Step 8

• Add tomatoes and cook until mushy. Then add all the powdered spices and cook until oil leaves at the sides.

Step 9

• Add the cooked dal & mix well

Step 10

• Add the cooked rice, mix well and cook for 3-4 minutes.

Step 11

• Add water and salt as per your desired consistency and taste; cook for 4-5 minutes.

Step 12

• If you fancy a smokey flavour to your Khichdi, you need to have a small piece of charcoal. Mine are about 8 years old, and I’ve used them repeatedly for Biryanis and Pulaos. This really distinguishes your dish from the commoners, earning you extra brownie points for going that extra mile.

Step 13

How you do it is, heat the charcoal on the burner till it’s flaming red. Then place this live charcoal in a tiny bowl which is placed over the khichdi. Drizzle couple of teaspoons of ghee over the coal. Smoke wafts up instantly. Immediately cover the wok and leave it at that for about 5 minutes. The smoke mixes into the imparting its divine flavour. You can skip this step if you don’t have charcoal.

Step 14

• Lastly add kasuri methi and lemon juice, give it a nice stir. Garnish with chopped fresh coriander, mix and serve hot, after the final tadka or tempering

Step 15

(OPTIONAL) Heat ghee in a pan, add cumin seeds, Kashmiri chili powder, asafetida, whole red chilies and fried onions or Birista.

Step 16

Mix and pour it over hot dal khichdi while plating.

Step 17

Serve hot with roasted or fried papad and pickle.