Chana Dal Khichdi
Chana Dal Khichdi a protein rich delicious meal made with Chana Dal and Rice in Indian Spices. A quick one pot meal. Instant Pot and Pressure Cooker method.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 people
- 1/2 Cup Chana Dal(Split Bengal Gram)
- 1/2 Cup Rice
- 1/2 Cup Roughly Chopped Onions
- Ginger(small 1/2")
- 1-2 tbsp Desi Ghee/Oil
- 1 tsp Cumin Seeds/Jeera
- 1 Bay Leaf
- 1-2 Dry Whole Red Chillies
- 1 Cinnamon Stick(small)
- 4-5 Peppercorns
- 4-5 Cloves
- 1/2 tsp Turmeric Powder
- 1/4 tsp Asafoetida avoid for gluten-free version
- 1-2 tsp Garam Masala
- 1-2 Green Chillies
- Salt to taste
Wash and soak dal and rice separately. Soak at least for 20-30 mins.
Chop onions roughly and ginger finely.
Switch on the SAUTE mode of Instant Pot on HIGH, when the display shows HOT, add cumin seeds and asafoetida. Add the bay leaf, cinnamon stick, cloves and peppercorns.
When the seeds crackle, add onions and finely chopped ginger. I have added whole green chillies , you can chop it finely. Saute till onions turn pink.
Add garam masala, chilli powder mix well. Add to the onion masala. Add water around 1.5 cup.
Cancel the SAUTE mode, keep the cover and lock it, Switch on the PRESSURE COOKER mode, Set the timer for 5 minutes. Once the timer goes off, release the pressure manually(QRP).
Add rice,, salt and fresh coriander /cilantro leaves, Mix well and again set the PRESSURE COOK mode on for 4 minutes. Add more water if required. As we have already added water while cooking dal, so add water as required.
Once the timer goes off, quick release pressure, fluff rice lightly with fork, add some more finely chopped coriander leaves and serve hot.
Prepare Khichdi n Pressure Cooker
basic step remain the same till adding dal to pot. Add dal to onion masala, cook dal till 2-3 whistles and let the pressure go on it's own.
Once the pressure in the cooker subsides, add rice, salt and fresh coriander/cilantro leaves, mix well, add water if required, and then again pressure cook it till 2 whistles.
Let the pressure release naturally, open lid and fluff lightly with fork, serve hot.