Classic Dal Kichidi

One of the humblest Indian pot meals, khichdi is comfort food best made at home. Piping hot, laden with spices and rich in proteins, everything you need in classic Indian food. It’s is best served with ghee – the more butter or ghee the better!


  • 1 Cup Mix Lentils
  • 1 Cup Rice
  • 1 Tomato (large)
  • 1 Onion (large)
  • 1 Teaspoon Chilli Powder
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Coriander Powder
  • 2 Teaspoons Raw Mango Pulp
  • 2 Teaspoons Ginger-Garlic Paste
  • 1 Teaspoon Butter & Ghee
  • Salt, Pepper & Sugar to Taste
  • Fresh Coriander (for garnishing)
  • For tempering – 2 Teaspoons Oil
  • 1 Teaspoon Chopped Chili
  • 1 Stem Curry Leaves
  • Mustard Seeds


Prep: 15 minutes
Cooking: 20 minutes

  1. Boil the lentils and rice in a cooker with a little extra water.
  2. Make an onion tomato masala with all the above-mentioned ingredients. Cook through well by adding water (braising) occasionally till the oil leaves the sides and looks almost coming to a slight burn.
  3. To the masala, add in the boiled dal and rice and mix thoroughly (if it tends to get clumpy, add milk).
  4. Taste and season accordingly, make sure you have a nice balance of sweet, spicy and salty.
  5. Prepare a nice tempering by adding all the tempering ingredients in hot oil and pour over gently.
  6. Give it one last mix, garnish with a good dollop of ghee or butter and coriander sprigs. Serve with some papads.