Go Back
+ servings
aerial shot of chana dal khichdi in an oval serveware
Print Recipe
5 from 2 votes

Chana Dal Khichdi Recipe

Chana Dal Khichdi is a one-pot Punjabi style khichdi made with basmati rice, and chana dal (Bengal Gram). Learn how to make chana dal pulao in a few simple steps.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 508kcal
Author: Hina Gujral

Ingredients

  • 1 Cup chana dal (Bengal Gram)
  • 1 1/4 Cup basmati rice
  • 4 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1/2 Cup finely chopped onion
  • 1 tablespoon ginger - garlic paste
  • Salt to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 2 1/2 Cup water

Instructions

  • To make Chana Dal Pulao, first, wash and soak rice in water for 15 minutes. Similarly clean, wash and soak bengal gram in water for a15 - 30 minutes
  • Next heat ghee in a pressure cooker over medium flame. Add cumin seeds and asafoetida Fry for 10 - 20 seconds.
    chana dal pulao cooking steps.
  • Add the chopped onion, and fry till the onion turn golden brown in color. Add ginger-garlic paste and fry for another 10 - 20 seconds to remove the raw smell.
    chana dal pulao cooking steps.
  • Now drain water from the soaked Bengal gram dal. Add it in the pressure cooker along the salt to taste and spices. Fry for 1 minute.
    chana dal pulao cooking steps.
  • Add 1 1/4 cup water. Stir to mix. Pressure cook the dal for 2 - 3 whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
    chana dal pulao cooking steps.
  • Open the lid, add the soaked rice without water and stir to combine. Add the remaining 1 1/4 cup of water. Taste for seasoning. Reduce the heat to low and let the rice cook uncovered over slow heat.
    chana dal pulao cooking steps.
  • Once all the water is evaporated, cover the pressure cooker, and cook khichdi for 5 - 10 minutes.
    chana dal pulao cooking steps.
  • After cooking the chana dal khichdi, fluff it using a fork, cover, and let sit for 10 minutes before serving. This ensures each grain of rice and lentil is non-sticky and fluffy.
  • Serve Chana Dal khichdi with fresh curd and pickle.

Notes

  • Do not add too much water to cook the dal. The ratio of 1: 1/4 (dal to water) works perfectly.
  • Soak chana dal for 15 – 30 minutes before cooking. It reduces the cooking time.
  • The chana dal should not be mushy or overcooked.
  • The long grain basmati rice with less starch works best for this khichdi recipe.
  • To make it vegan you can use coconut oil.
  • You can cook it in an instant pot as well. It takes exactly 20 minutes in an instant pot. 

Nutrition

Calories: 508kcal | Carbohydrates: 77g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 22mg | Potassium: 127mg | Fiber: 12g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg