Chana dal khichdi is a light, healthy and delicious one-pot meal that can be served for lunch or dinner. Chana dal itself is a healthy dal as it contains a good amount of protein, and added with rice, it gives you a filling and delicious meal.
Usually, khichdi is like a gravy, and I often cook it when one of the girls is not feeling well due to its soup-like consistency. This version, however, looks and tastes more like a pilaf because there is no curry.
I wanted to try this recipe for so long but I always used to get recipes that had a lengthy process, so I avoided this meal. As I usually make rice with green peas together in one pot, I figured I would try making this the same way. Initially, the dal used to remain under-cooked and hard, but I have altered the recipe with practice. The secret? Soaking the dal for a few hours before cooking!
Keep in mind that when cooking, the dal should not get soggy! This is not meant to turn into curried lentils. You should be able to see each individual dal, as seen in the pictures!
- 2 cups chana dal (soaked in water for 3-4 hours)
- 2 cups basmati rice (washed and soaked in water)
- 2 large black cardamoms
- 1 medium sliced onion
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tbs oil
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tsp salt
- 4 cups water
- Heat the pan and add in oil. Once the oil gets hot, add in cumin seeds, large cardamom, and bay leaves and stir for a while. Add in onion.
- Once brown, lower the heat and add in red chili, garam masala, and salt. Stir and add in water and cover the lid.
- Once the water boils, lower the heat to medium and strain in both dal and rice and add them to the boiling water. Stir and cover the lid.
- Once you see the dal and rice are absorbed in water, lower the heat and just slide in the spatula or spoon to check the level of water. When there is no water left, try some rice and see if they are done.
- Switch off the heat and stir gently.
- Serve hot with clarified butter or yogurt.
Serves: 6 – 7 people