Urad Dal Khichdi (Traditional Winter One-Pot Meal)

🍳 Method

1️⃣ Prepare the Grains

Thoroughly wash the rice and urad dal separately under running water 2–3 times.
Soak both together for 20–30 minutes, then drain and set aside.

2️⃣ Temper the Spices

Heat ghee in a pressure cooker over medium heat.
Once hot, add cumin seeds, bay leaf, cinnamon, cloves, green cardamoms, and black cardamom.
Allow the spices to sizzle and release their aroma.

3️⃣ Sauté the Aromatics

Add chopped ginger and green chilies.
Sauté for about 30 seconds until the raw aroma disappears.

4️⃣ Cook the Vegetables

Add diced potatoes, cauliflower florets, green peas, and carrots.
Stir-fry for 2–3 minutes until the vegetables are lightly coated in ghee and spices.

5️⃣ Add Ground Spices

Lower the heat slightly and add turmeric and red chili powder.
Sauté briefly, ensuring the spices do not burn.

6️⃣ Incorporate Tomatoes (if used in your variation)

Add chopped tomatoes and cook for 2–3 minutes until soft and pulpy.

7️⃣ Add Rice and Dal

Add the soaked rice and urad dal to the cooker.
Mix gently with the vegetables and spices, sautéing for 1–2 minutes to enhance flavor.

8️⃣ Pressure Cook

Pour in 3 cups of water and add salt to taste.
Give it one final stir, secure the lid, and pressure cook on high heat for 2 whistles.

9️⃣ Natural Pressure Release

Turn off the heat and allow the pressure to release naturally.
This step is crucial for evenly cooked grains and perfect texture.

🔟 Garnish and Serve

Gently fluff the khichdi with a fork.
Serve steaming hot with a spoonful of ghee, fresh curd, and your favorite spicy pickle.

💡 Tips

• For fluffier khichdi, soak rice and dal in ghee-mixed water for 1–2 minutes before cooking

• Always allow natural pressure release to avoid undercooked dal

• Adjust water quantity based on preferred consistency

• Best enjoyed hot during winter