AI-generated image
Urad dal khichdi
Rice and black lentil khichdi
उड़द दाल की खिचड़ी: rice and split black urad cooked with ghee and ginger for the Khichdi festival
Across Uttar Pradesh and Bihar, Makar Sankranti is simply called Khichdi: after a dip in the Ganga, raw rice and black urad dal are given away as alms, and the same two are cooked at home into this khichdi for lunch. Its four companions are part of the custom: 'khichdi ke chaar yaar, dahi, papad, ghee, achaar', so it comes to the table with curd, roasted papad, a spoon of ghee and pickle, often with aloo or baingan chokha too. The split urad with its black skin gives a creamy, earthy khichdi that is grey-brown and flecked with black. Common mistake: cooking it too dry; urad drinks up water, so it should be soft and loose enough to settle on the plate, and it is done when the dal grains crush easily. Chef's tip: let the cooker release naturally and rest 5 minutes before opening; the khichdi finishes softening in the steam.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz rice
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 pinch asafoetida (hing)
- ½ oz fresh gingerfinely chopped
- 2 green chilliesslit
- ¼ tsp ground turmeric
- 1 ¼ tsp salt
- 4 ½ cups water
The four companions
- 7 oz plain yoghurt (curd) (optional)
- 4 roasted papad (optional)
- 4 tsp ghee (optional)
- 4 tbsp mango or lime pickle (optional)
Shop this recipe on Amazon
What you'll need
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Wash 5 ½ oz rice and 4 oz split black urad dal (chilka) together in several changes of water and soak for 20 minutes, then drain.
20 minStep 2: Heat 2 tbsp ghee in a pressure cooker over a medium heat. Add 1 tsp cumin seeds and, when it sizzles, 1 pinch asafoetida (hing), ½ oz fresh ginger and 2 green chillies. Fry for 30 seconds.
1 minStep 3: Add the drained rice and dal with ¼ tsp ground turmeric and stir for 2 minutes until coated and lightly toasted.
2 minStep 4: Pour in 4 ½ cups water with 1 ¼ tsp salt, close the cooker and cook on a medium heat for 4 whistles, about 15 minutes. In a pan, simmer covered for 35–40 minutes, adding hot water if needed.
15 minStep 5: Let the pressure drop by itself and rest 5 minutes before opening. Stir: it should be soft and loose, with the dal crushing easily. Add a splash of hot water if it is stiff.
5 minStep 6: Serve hot with 4 tsp ghee on top and 7 oz plain yoghurt (curd), 4 roasted papad and 4 tbsp mango or lime pickle on the side.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 13 g
- Carbs
- 58 g
- Fat
- 8 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does urad dal khichdi take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of rice?
- Any long-grain rice, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Sankranti, Lohri & Pongal