Urad Dal Khichdi is a very simple and wholesome Bengal gram lentil and rice khichdi. This is one of the quickest one-pot rice and lentil dishes.
Urad dal khichdi
Whole urad dal khichdi is quite a common preparation during Makar Sankranti in UP and Delhi, basically few regions of North India. People often give raw black urad dal and rice for charity to priests in temples. The making of this khichdi is considered auspicious for the whole family and ancestors.
I remember growing up eating this simple and delicious khichdi back in India. The whole bengal gram makes this khicdi quite filling and satiating meal.
Basic Ingredients for Urad Dal Khichdi:
- First, Black Urad Dal-Whole black bengal gram/sabut urad dal is used in the recipe.
- Rice- I prefer basmati rice to make this khichdi.
- Ghee- Ghee adds a nice flavor into this simple dish.
- Cumin seeds-Adds a nice aroma when splattered in ghee.
How to make Urad dal Khichdi?
First of all, soak the dal and rice in enough water for few hours. As urad dal taskes more time to cook so soaking will ensure even and nice cooking of it.
Once your dal and rice are soaked enough, heat the ghee in a pressure cooker. Add cumin seeds, bay leave and whole cardamom. Let the cumin seeds crackle and add the soaked dal and rice with salt. Finally add in water and cook the khichdi for 3-4 whistles in the pressure cooker.
Serve the warm khichdi with dollop of ghee.
Looking for more such khichdi recipes to get some ideas for your lunch or dinner ideas? Do not miss my Bajra Khichdi and Masala Oats Khichdi and the best one’sMoong Chilka Dal Khichdi.
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Urad dal Khichdi
Equipment
- Pressure Cooker
Ingredients
- 1/2 cup whole black urad dal
- 1 cup rice
- 1 teaspoon cumin seeds
- a pinch asafetida
- 1 bay leave
- 1 black cardamom
- 4 tablespoon ghee
- salt to taste
- 4 cups water
Instructions
- Wash and soak dal and rice in enough water for 3-4 hours.
- In a pressure cooker heat ghee. Add cumin seeds and asafetida. Stir and add bay leave, and cardamom.
- Let the seeds splatter for a minute.
- Now add the soaked dal and rice with 4 cups of water.Add salt.
- Cook for 2-3 whistles. Let the pressure release naturally.
- Open the lid and serve the khichdi warm with dollop of ghee.
Notes
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Urad Dal Khichdi and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
I had made this once before and remember enjoying it. This is surely a healthy and nutritious one pot meal.
Such a healthy and nutritious recipe. So easy to prepare as one pot dish
I am usually afraid to cook with urad, except for idli dosa vada due to it’s sticky nature. I took the plunge and tried this khichdi, I was pleasantly surprised with the texture. It was delicious and glad I tried the recipe!
For all the apprehension of ending up with a sticky mass of rice and dal, following this recipe led to a simple, yet delicately layered preparation. It definitely helps that it’s super easy to prepare and is laced with subtle flavours. I made a couple of changes based on preference and availability of ingredients – added 1 split green chilli to the pan when the other spices were done spluttering. Used split black urad instead of the whole version and Sona Masuri rice instead of Basmati. Still makes a filling, wholesome workday lunch. Thank you for sharing!