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aerial shot of urad dal khichdi in a plate
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5 from 1 vote

Urad Dal Khichdi Recipe

Urad Dal Khichdi is one of the auspicious dishes to cook on Makar Sankranti. Find how to make chilka urad dal khichdi in a pressure cooker.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 623kcal
Author: Hina Gujral

Ingredients

  • ½ Cup split black gram (chilka urad dal)
  • 1 Cup white rice
  • Cup ghee (jeera)
  • 4 cloves (laung)
  • ½ inch cinnamon stick
  • 1 black cardamom (badi elaichi)
  • 2 dry red chilies
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon asafoetida (hing)
  • 1 tablespoon grated ginger
  • Cup chopped red onion
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 ½ Cup water
  • 2 teaspoon salt or to taste
  • 1 teaspoon Garam Masala (see recipe)

Instructions

  • Rinse urad dal until water runs clear. Soak dal in water for 1 hour. Similarly, rinse rice until water runs clear. Soak in a separate bowl for 15 minutes.
  • Once you are ready to prepare khichdi, drain all the water from lentil and rice. Keep them next to the stovetop.
  • Heat ghee in a pressure cooker over medium flame. Once hot, cumin seeds, red chilies, cloves, cinnamon, black cardamom, grated ginger, and asafoetida. Fry for 20 seconds.
  • Add chopped onion. Saute onion till light brown in color. This takes 1 minute.
  • Add lentils (dal), red chili powder, turmeric, and saute precisely for 1 minute. This step enhances the flavor of khichdi.
  • Next, add rice, mix nicely with other ingredients in the pressure cooker. Add water, salt, and garam masala. At this stage, taste khichdi liquid and if required season with more salt/spices.
  • Close the lid of the pressure cooker. Cook khichdi for 2 whistles over low to medium heat. Allow the steam to release naturally from the pressure cooker.
  • Open the lid and fluff the khichdi using a fork or spoon.
  • Serve Urad Dal Khichdi warm with ghee, papad, and achaar.

Video

Notes

  • This khichdi is prepared with split black gram. DO NOT use skinned or whole black gram. 
  • Ghee gives a sweet taste and aroma to the khichdi. Also, it aids in digesting urad dal. I would not recommend using any other fat for cooking this khichdi except ghee or unsalted butter.
  • Do not pressure cook the khichdi over high heat. It needs to be slow cooked so that both lentils and rice are evenly cooked. 
  • This is a bit spicy khichdi. Hence, adjust the number of chilies and spices according to your preference. 

Nutrition

Calories: 623kcal | Carbohydrates: 106g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 2365mg | Potassium: 245mg | Fiber: 14g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 6mg