There’s something incredibly comforting about a steaming bowl of khichdi. This humble dish, a staple in many Indian households, is a symphony of textures and flavours, all coming together in a single pot. Today, we’re diving into a particularly nourishing and delicious variant: Urad Dal Khichdi.

This recipe is not just about ease and flavour; it’s about packing in the goodness of lentils and rice, seasoned with aromatic spices. It’s a meal that’s both light and satisfying, perfect for a weeknight dinner or a lazy weekend lunch.

Ingredients:

Urad Dal: This lentil forms the base of our khichdi. Look for split and skinned urad dal, which cooks faster and yields a creamier texture.
Rice: Basmati rice adds a lovely fragrance, but you can use any short-grain rice you prefer.
Spices: The magic lies in the spices! We’ll be using cumin seeds, mustard seeds, turmeric powder, ginger, green chillies, and a pinch of asafoetida (hing) for that distinct aroma.
Veggies: This recipe is incredibly versatile. Feel free to add chopped carrots, peas, potatoes, or any other vegetables you fancy.
Ghee: Ghee adds a rich flavour, but you can substitute it with oil if you prefer. Use Aashirvaad Ghee to take this dish to the next level.

Prep Time: 20 minutes

Cook Time: 40 minutes

Instructions:

Begin by rinsing 1 cup of urad dal and ½ cup of rice under running water until the water runs clear. Soak them together in fresh water for about 30 minutes. This step helps the lentils and rice cook evenly.
Heat 2 tablespoons of ghee in a pot or pressure cooker. Add 1 teaspoon of cumin seeds, ½ teaspoon of mustard seeds, and a pinch of asafoetida. Once they splutter, add 1 teaspoon of grated ginger, 1-2 finely chopped green chillies, and sauté for a minute.
Stir in ½ teaspoon of turmeric powder and any additional vegetables you’re using. Sauté for another 2-3 minutes until the vegetables soften slightly.
Add the soaked and drained urad dal and rice to the pot. Mix well, ensuring the lentils and rice are coated with the spice mixture.
Pour in 4 cups of water, season generously with salt, and give it a good stir. If using a pressure cooker, cook for 3-4 whistles. If using a pot, bring to a boil, then cover and simmer for 30-40 minutes, or until the dal and rice are cooked to your liking.
Once cooked, allow the pressure to release naturally, or if using a pot, check if the dal and rice are cooked through. Gently fluff the khichdi with a fork. Garnish with fresh coriander leaves and a dollop of ghee, and serve hot with a side of yoghurt, pickle, or papad.

Tips for the Perfect Urad Dal Khichdi:

Adjust the consistency: For a thicker khichdi, use less water. For a more porridge-like consistency, add more water.
Don’t be afraid to experiment: Play around with the ingredients in your kitchen. Add a pinch of garam masala, red chilli powder, or even a bay leaf for an extra flavour boost.
Make it a feast: Serve your khichdi with a side of roasted vegetables, a cooling raita, or a spicy chutney for a complete and satisfying meal.

ITC: Your One-Stop Shop for Pantry Staples

So, why wait? Try this simple yet flavourful Urad Dal Khichdi recipe tonight and experience the comfort food magic for yourself!

For the most authentic flavour and the highest quality ingredients, we recommend you turn to a trustworthy brand like Aashirvaad. Their range of premium-quality products, including urad dal, tur dal, ghee, salt and turmeric powder, are sourced from trusted farmers and curated with utmost care and love.

Head over to the ITC online store, your one-stop destination to shop for Aashirvaad products.