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Chana Dal Khichdi

Serves 2
50 mins
381 Kcal
Chana Dal Khichdi is a very nourishing and comforting Indian dish; the chief ingredient used is chana dal, which means split chickpeas, with rice and an aromatic spice blend. It is a simple recipe for a quick meal or a wholesome breakfast. The proportion of chana dal and rice would provide an equal amount of protein and carbohydrates, and it is also a satisfying meal that is easy on the stomach. To make Chana Dal Khichdi, cook chana dal until mushy, add rice, and cook with spices like cumin, turmeric, and ginger. It is quite a satisfying meal - a wholesome, one-pot dish that is nourishing and flavourful. The beauty of this chana dal khichdi recipe lies in its simplicity and versatility. The spices can be varied per individual tastes and enhanced with asafoetida, cinnamon, and cloves for a more intense flavour. Poured with some yoghurt, pickle, or ghee dollop, khichdi is typically served to add to the richness. It's ideal comfort food for those searching for gluten-free goodness, easy to digest, and flavoured with all the correct elements. Ideal for any occasion, Chana Dal Khichdi is not just a meal; it's a warm hug in a bowl, bringing wholesome ingredients and traditional Indian flavours. This dish is served on lazy weekends or during celebrations, and it always satisfies those cravings for something hearty yet light.

Ingredients required for Chana Dal Khichdi

  1. 1/2 cup basmati rice
  2. 1/2 cup chana dal
  3. 1 pinch hing
  4. 2 pinch red chili powder
  5. 1 tbsp oil
  6. Salt

Cooking steps for Chana Dal Khichdi

  1. 1
    Start preparing chana dal khichdi by rinsing 1/2 cup basmati rice or any rice, broken basmati or regular rice, until the water becomes clear.
  2. 2
    Rinse 1/2 cup of chana dal in another bowl and ensure it is free from dirt and impurities.
  3. 3
    The dal has to soak for at least 15 to 30 minutes to soften, but it may not be necessary depending on how much time you have. Once your rice and dal are ready, add 1 cup of water to a pressure cooker.
  4. 4
    It's not necessary to soak the dal before, especially for this recipe.
  5. 5
    Now, let's start the cooking process. To that, add the drained rice and dal into the pressure cooker, with a pinch of asafoetida- hing.
  6. 6
    It gives an aromatic and different flavour to the dish. A pinch of red chili powder can be added as per your taste and salt.
  7. 7
    Put 1 tablespoon of oil in the pressure cooker and stir well. The oil will ensure that the dal and rice cook evenly and do not stick to each other.
  8. 8
    Pressure cook the rice and dal mixture for 1 or 2 whistles. There is enough water in the dal to cook the rice; therefore, do not add any more water at this point.
  9. 9
    Open the cooker after the cooking time is over and the pressure has settled down. This step ensures that the flavours meld together perfectly, giving the khichdi its signature texture where the grains of rice and dal remain separate rather than becoming mushy or pasty.
  10. 10
    If the rice seems not entirely cooked when you open the pressure cooker, add ⅛ to ¼ cup of water and pressure cook for one more whistle or two.
  11. 11
    Then, stir the khichdi well so that rice and dal are evenly mixed. The result will be a fragrant light, comforting dish with separate grains of rice and soft, perfectly cooked dal.
  12. 12
    For a flavour contrast, serve it with tangy mango or lemon pickle. This recipe of Chana dal khichdi seems to be a comfort food for the stomach as a quick, wholesome meal that is perfect for any time of the day.

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FAQs

Do I need to soak the chana dal for chana dal khichdi?

Can this Chana Dal Khichdi will be prepared in a pressure cooker?

How do I make Chana Dal Khichdi spicier?