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Chana Dal Khichdi

Vegan, healthy Indian rice and lentils preparation great for lunch boxes and busy weeknight dinners.
Course Brunch, Main Course
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories
Author usha

Equipment

  • Instant Pot or Rice Cooker & a frying pan or a sauce pan

Ingredients

  • 1 tbsp Oil
  • 2 - 3 Cardamons
  • 2 Cloves
  • ½ ” Cinnamon Stick
  • ½ tsp Saha Jeera or Jeera
  • 1 Bay Leaf and Biryani Flower
  • ½ small Onion sliced
  • 2-3 Green Chilies slit vertically into half adjust to taste
  • ¾ - 1 tsp Ginger Garlic Paste
  • ¾ tsp Coriander Powder
  • Pinch of Turmeric Powder
  • ½ tsp Salt t adjust to taste
  • ¾ cup Rice washed measuring cup that comes with the rice cooker
  • ¼ cup Chana Dal measuring cup that comes with the rice cooker
  • cups Water
  • Cilantro for garnish

Instructions

  • Wash and soak rice.
  • In a separate microwave safe bowl, wash chana dal and microwave for 4-5 minutes until dal is semi cooked.
  • Slice onions and cut the green chilies.

Rice Cooker Method

  • Heat oil in a pan on stovetop, lightly roast cardamon, coves, cinnamon, saha jeera, bay leaf and biryani flower.
  • Add onion and saute until translucent. Add green chilies, ginger garlic paste and saute until rawness of ginger is gone.
  • Add turmeric, coriander powder, stir and add chana dal.
  • Saute for few seconds, add drained rice, salt and saute for a minute or 2.
  • In an electric rice cooker inner vessel, add 1 ½ cups of water and transfer the rice mixture. Rice+Chana dal to water ratio is 1 cup of rice+chana dal : 1½ cup water.
  • Sprinkle cilantro on top of and switch the cooker on. You can cook khichdi on the stovetop too. I prefer rice cooker because I don’t have to keep an eye on it while it is cooking.
  • Once the cooker shuts off and khichdi is done, let it sit for 5-10 minutes before serving.

Instant Pot Method

  • Press 'Saute' and heat the inner vessel.
  • Add oil and roast whole garam masala, bay leaf and biryani flower.
  • Saute onions, followed by ginger garlic paste and green chilies.
  • Add coriander powder, turmeric powder and mix well.
  • Add chana dal and saute for a minute or two.
  • Now add soaked rice, salt, and saute for a minute or two.
  • Add 1 ½ cups of water, sprinkle cilantro and press 'Cancel'.
  • Close Instant Pot lid, vent to sealed position, press 'Manual / Pressure Cook' and cook for 4 minutes.
  • Do a 'Quick Release' after 10 minutes by releasing the pressure; unseal the vent. You can also do 'Natural Pressure Release' by letting the pressure release naturally.
  • Open the lid, give a quick stir and serve hot.

Notes

  • Chana Dal - I usually use 3: 1 or 2: 1 rice to chana dal ratio. If you prefer more chana dal, use 1: 1 ratio.
  • Soaking Chana Dal - If time is not a constraint, soak chana dal for at least 2 hours. Else, semi cook chana dal separately before adding dal to khichdi. When I plan ahead, I soak dal for 2-3 hours. Otherwise, I microwave dal for 3-5 minutes until semi cooked.
  • Water - I use 1½ cup water for 1 cup of rice+chana dal. That is Rice+Chana dal to water ratio is 1 cup of rice+chana dal : 1½ cup water both in rice cooker and in Instant Pot.