Dal Khichdi History & Origin:

Dal Khichdi is a popular dish in Indian cuisine, known for its comforting and nourishing properties. It is believed to have originated in the Indian subcontinent and has a long history that dates back centuries.

Here’s a brief overview of the history and origin of Dal Khichdi:

Historical references suggest that Dal Khichdi was initially known as “khichri,” and it has been mentioned in ancient Indian texts such as the Ayurvedic texts and the Vedas. The dish was commonly consumed as a simple and nutritious meal by people of all walks of life, including farmers, travelers, and warriors, due to its easy preparation and high nutritional value.

Over time, Dal Khichdi evolved and became popular in different regions of India, with each region adding its own unique twist to the dish. In North India, it is often made with a combination of lentils and rice, while in South India, it is known as “khichdi” or “khichadi” and is typically made with rice and a variety of lentils, spices, and vegetables.

Dal Khichdi has also been associated with medicinal and healing properties in Ayurveda, the traditional Indian system of medicine. It is often prescribed as a part of a detox diet or during times of illness, as it is believed to be easy to digest and beneficial for the body and mind.

Today, Dal Khichdi continues to be a beloved dish in Indian households, especially during times when a simple, wholesome, and comforting meal is desired. It is often prepared during festivals, religious occasions, or as a comfort food for those seeking a nutritious one-pot meal.

The history and origin of Dal Khichdi reflect its humble beginnings as a nourishing staple food, its regional variations, and its continued popularity in modern Indian cuisine. Whether it’s a simple meal or a part of a special occasion, Dal Khichdi holds a special place in the hearts and taste buds of many food enthusiasts.

Dal Khichdi Ingredients:

To make a delicious Dal Khichdi, you will need the following ingredients:

• 1 cup of basmati rice
• 1/2 cup of yellow split lentils (moong dal)
• 1/2 cup of pigeon peas (toor dal)
• 1 medium-sized onion, finely chopped
• 1 medium-sized tomato, finely chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of ginger paste
• 1 teaspoon of garlic paste
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon of garam masala
• 2 tablespoons of ghee or clarified butter
• Salt to taste
• Chopped cilantro for garnish
• Water for cooking

Dal Khichdi Recipe:

Follow these simple steps to make a delicious Dal Khichdi:

Step 1: Rinse the rice and lentils under cold water until the water runs clear. Soak them together in water for about 15 minutes, then drain.

Step 2: Set your Instant Pot to “Saute” mode and heat the ghee. Add the cumin seeds and let them crackle.

Step 3: Add the chopped onions and saute until they turn golden brown. Then, add the ginger and garlic paste and saute for another minute.

Step 4: Add the chopped tomatoes and cook until they turn soft and mushy.

Step 5: Add the soaked rice and lentils to the Instant Pot along with turmeric powder, red chili powder, garam masala, and salt. Stir well.

Step 6: Add 4 cups of water and give everything a good stir.

Step 7: Cancel the “Saute” mode and close the Instant Pot with its lid. Set it to “Pressure Cook” mode on high pressure for 8 minutes.

Step 8: Once the cooking is done, let the pressure release naturally for about 10 minutes, then do a quick release.

Step 9: Open the Instant Pot and give the Dal Khichdi a good stir. Garnish with chopped cilantro.

Your delicious Dal Khichdi is now ready to be served hot!

Dal Khichdi Instant Pot:

Dal Khichdi is a classic Indian dish that can also be easily prepared in an Instant Pot, which is a popular electric pressure cooker. Using an Instant Pot can save you time and effort in the kitchen, while still allowing you to enjoy the delicious flavors of Dal Khichdi. Here’s a step-by-step recipe for making Dal Khichdi in an Instant Pot:

Ingredients:

• 1/2 cup moong dal (yellow lentils)
• 1/2 cup toor dal (pigeon pea lentils)
• 1 cup rice
• 2 tablespoons ghee (clarified butter) or Cold Pressed Oils
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 2-3 cardamom pods
• 1 bay leaf
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 small carrot, peeled and diced
• 1/2 cup peas (fresh or frozen)
• 1/2 teaspoon turmeric powder (Use Healthy Lakadong Turmeric)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 4 cups water
• Fresh coriander for garnish

Instructions:

1. Turn on the Instant Pot to the “Sauté” mode and heat the ghee in it.
2. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf to the Instant Pot. Sauté for a minute until fragrant.
3. Add the finely chopped onion and sauté for 2-3 minutes until it turns golden brown.
4. Add the chopped tomato, diced carrot, and peas to the Instant Pot. Sauté for another 2-3 minutes.
5. Rinse the moong dal and toor dal under running water until the water runs clear. Add the rinsed lentils, rice, turmeric powder, red chili powder, garam masala, and salt to the Instant Pot. Mix well.
6. Add 4 cups of water to the Instant Pot and give it a stir.
7. Close the Instant Pot with its lid and set the pressure release valve to the “Sealing” position.
8. Cancel the “Sauté” mode and select the “Pressure Cook” or “Manual” mode on high pressure. Set the cooking time to 5 minutes.
9. Once the cooking time is complete, allow for a natural pressure release (NPR) for about 10 minutes, followed by a quick release (QR) of any remaining pressure.
10. Carefully open the Instant Pot and give the Dal Khichdi a good stir.
11. Serve hot, garnished with fresh cilantro.

Enjoy your delicious and comforting Dal Khichdi made in an Instant Pot! This method saves time and effort, making it a convenient way to prepare this wholesome dish for a satisfying meal.

Dal Khichdi Calories: