Dal Khichdi – Restaurant Style
for rice
for dal
for khichdi:
for garnishing
for rice
  1. Rinse and soak for 10-15mins
  2. In a pan, boil some water add rice and salt to it.
  3. Cover and cook for 7-8mins.
  4. Check if the rice is almost cooked.
  5. Strain the cooked rice and keep it aside.
for dal
  1. Wash and soak for half an hour.
  2. In a cooker, add some ghee and wait for jeera to dance
  3. Now add ginger, turmeric, soaked dal and 5 cups of water.
  4. On a medium flame, cook for 3 to 4 whistles.
  5. Depressurise the cooker naturally.
for khichdi
  1. Heat the pan and add some ghee. Add jeera and wait for it dance.
  2. Now add red chilli, green chilli, ginger, tomatoes, turmeric, coriander powder, red chilli powder, amchur, garam masala and 1 tsp of kasturi methi.
  3. Cook till tomatoes are mushy.
  4. Now add the cooked dal and mix well.
  5. Add the cooked rice and cook for 3 to 4 minutes.
  6. Add some water to adjust the consistency and cook for another 4 to 5 minutes.
  7. Now add the remaining 1tsp kasturi methi, lemon juice and fresh coriander.
  8. Give it a nice mix.
  9. For smoky flavour use live charcoal and ghee. (This process is optional)
  10. Place a small bowl on the dal khichdi
  11. In that bowl, place a heated charcoal and pour 1tsp of ghee on it.
  12. Cover and let it remain in smoke for 3 to 4 minutes.
  13. You will get a really nice smoky flavour, restaurant style.
for vaghar / tempering
  1. Heat a vagar pan. Add some ghee, let the jeera dance as usual.
  2. Now add red chilli powder, hing and whole red chilli.
  3. Turn off the flame.
  4. Put vaghar as per your need while serving the dal khichdi.