Chana Dal Khichdi
A simple, healthy one-pot Indian khichdi made with chana dal and rice — light on the stomach, protein-rich and easy for beginners.
Ingredients
Equipment
Method
- Rinse chana dal and rice thoroughly under running water. Soak the chana dal in water for about 30 minutes. Drain and keep aside.
- In a pressure cooker, heat the oil over medium flame. Add a pinch of asafoetida if using, and stir for a few seconds.
- Add the soaked chana dal and rinsed rice to the cooker. Stir gently to coat them with the oil and asafoetida.
- Sprinkle turmeric powder, red chilli powder and salt. Mix gently so that spices distribute evenly.
- Pour 2 cups of water. Stir once carefully. Close the lid of the pressure cooker.
- Cook on medium-high flame until one whistle (or about 10–12 minutes). Then reduce flame to low and simmer for 5 more minutes.
- Turn off the flame and allow the pressure to release naturally. Open the lid carefully once the pressure drops.
- Fluff the khichdi gently with a fork, mixing rice and dal. Serve hot with plain yogurt, raita or pickle.
Notes
For easier digestion, soaking chana dal reduces cooking time and helps break down complex starch. Serve hot — khichdi tends to dry when cooled. A side of curd or raita adds freshness and protein.