Dal khichdi is a very comforting and nutritious meal with a special place in Indian cuisine. The amalgam of rice and lentils in this dal khichdi recipe serves to combine the best of both nutrients of protein and essential nourishments. Being simple enough, this dish suits any everyday meal, be it for people who are recovering from illness and are not very strong, and is accessible on the stomach and highly digestible. Preparation for dal khichdi begins with washing equal proportions of rice and lentils, preferably moong dal or toor dal, until the water flows out clear to remove excess starch content. Add a tablespoon of ghee or oil to the pressure cooker, and add cumin seeds, mustard seeds, and some chopped ginger for flavour. Add diced carrots, peas, or potatoes along with turmeric powder to add colour and salt to taste. Mix all for a few seconds before putting in the washed rice and dal. Add water to cover it; generally, it is 2:1 proportion of water to rice and dal. Pressure cook for about 3-4 whistles until it becomes soft. Stir the khichdi softly to get the creamy texture once the pressure is released. Add some fresh coriander and a squeeze of lemon juice to add flavour. Serve hot with yoghurt or pickle, and it will make you feel that the meal is balanced and comforting. Comfort food is not just a word; it can be relished as an accompaniment with different tastes with every serving.

• 1 cup rice
• 1/2 cup yellow moong dal
• 3 tbsp ghee
• 2 tsp cumin seeds
• ¼ tsp turmeric powder
• Hing
• 1 tsp ginger garlic paste
• 1 tomato
• 1/2 tsp red chilli powder
• Coriander
• 1 onion
• Salt

• Start by measuring out 1 cup of rice and 1/2 cup of yellow moong dal (lentils). Both the rice and dal must be washed under running water, gently rubbed against each other with the hands to remove any impurities or excess starch, and until the water runs clear.
• Once cleaned, put the rice and dal in a bowl and soak them in water for 30 minutes.
• All of this soaking helps soften grains and legumes so they cook faster and more evenly in the pressure cooker.
• Heat two tablespoons of ghee or oil over medium heat in a pressure cooker. Ghee lends a rich flavour with buttery notes, whereas oil is a lighter option if preferred.
• Once hot, add 1 Tsp cumin seeds and let them crackle over. This step gives the ghee that sweet, earthy flavour of cumin, one which has been indigenised in Indian kitchens.
• Add one finely chopped onion to the pressure cooker once the cumin seeds have crackled.
• Cook the onion, stirring constantly, until it turns golden brown. This should be about 3 to 5 minutes.
• The caramelised onions add depth and sweetness to the khichdi, complementing the other spices and flavours. Now, add one teaspoon of ginger-garlic paste to the cooker.
• Combining ginger and garlic brings a sharp, aromatic flavour to the dish. Saut the paste for about a minute till the raw smell disappears. Stir well so the paste does not stick at the bottom of the cooker.
• Add a chopped tomato to the ginger-garlic paste just after it is saut ed. Stir this mixture well and cook until the tomato turns soft and breaks down, 2-3 minutes.
• The tomatoes will bring a slightly sour element to the khichdi, balancing the richness of the ghee and the earthy sweetness of the onions.
• Add now ¼ teaspoon of turmeric powder - the secret ingredient responsible for giving that unbelievable yellow colour and its earthy flavour.
• Next, add 1/2 teaspoon of red chilli powder for a mild explosion of heat. Finally, salt to taste and mix everything.
• Add the onions and tomatoes with the spices; allow them to infuse for a couple of minutes so that all the flavours are well combined.
• Once the herbs and tomatoes are well cooked, drain the soaked rice and yellow moong dal and add them to the pressure cooker. Stir the mixture well so the rice and lentils are coated with the onion-tomato-spice mix. This helps even the grains absorb all the flavours that make them delicious. So finally, add 4 cups of water to the pressure cooker and mix everything up. Make sure your rice and dal are perfect within the liquid. Here, the quantity of water matters a lot because khichdi is supposed to be a little mushy. So, the rice and dal has to be cooked in liquid enough so that it should cook all up and soft.
• Now, close the pressure cooker lid and let it cook for 3-4 whistles over medium heat. It should take about 10-12 minutes.
• Pressure-cook rice and dal until they break to a creamy, comfortable texture. Sieve and open only after it releases pressure naturally. Khichdi should be soft, mushy, and not crumbly.
• Now, gently mix the khichdi in a spoon or ladle so that the rice and dal combine well. If you want khichdi to be just not too dry, add a little hot water and stir it to the desired consistency by your preference.
• In a small pan, take one tablespoon of ghee and heat to get it redhot. Add a pinch of asafoetida (hing) and one teaspoon of cumin seeds. Let the cumin seeds crackle and mingle their aroma with the ghee.
• Asafoetida imparts a subtle, spicy flavour that enhances the overall taste of the khichdi.
• Once tempered, pour it over the khichdi and smoothen out the top. Finally, garnish with some fresh coriander leaves that add a splash of colour with a fresh herbal flavour.
• This preparation is often served hot along with a dollop of yoghurt or a pickle; an extra squeeze or two of lemon juice may also be added for added tartness.
• Dal Khichdi forms comfort food with either the cool yoghurt or spicy pickle, along with soft, flavourful khichdi.