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Dal Makhani Khichdi Recipe

Dal makhani khichdi is a delicious, creamy and slow cooked by simmering the lentils over low heat for long time. Paired with salad. Perfect for a wholesome meal.

  • Prep time:
  • 8hrs 0mins
  • cook time:
  • 40mins
  • serves:
  • 4

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Mains

Tags

  • #Contest180
  • #CusionofIndiaRecipe
Ingredients

Ingredients For Dal Makhani Khichdi Recipe

Methods
  • 1. Wash the lentils and rajma 3 times and soak overnight or for atleast 8 hours.
  • 2. Discard the water and add lentils and rajma to a pressure cooker along with all the ingredients listed under boil the lentils.Pressure cook on medium heat for 6-7 whistles. Takes about 15 minutes
  • 3. While the lentils are boiling you can start making the tempering.In a heavy pot or kadai, heat up the ghee.Temper the ghee with clove, bayleaf, dried chilies, cumin seeds and hing all at once. Saute for 10 seconds then add the chopped onions and saute for 2 minutes.
  • 4. Add the ginger garlic paste along with coriander and red chili powder. Saute the spices for 30Then add the tomatoes and let them cook for 3-4 minutes with the masala till you see oil bubbles separating on the sides.
  • 5. Meanwhile, the dal must have pressure cooked Using back of your spoon, slight mash the dal and rice stir so that water and lentils are mixed well.Add the warm dal to the onion tomato masala. Add the chopped ginger and mix well. Taste and adjust the salt. Also depending on the consistency you like, add ½ cup or more water. Let come to a slow boil.
  • 6. Cover and let the dal simmer for about 20- minutes on low heat. You will need to stir it in between and make sure that its not sticking to the bottom of the pot.Once the dal has simmered and its of desired consistency, add the garam masala and heavy cream. Mix well and simmer for another 5 minutes.Garnish with cream and cilantro and serve.
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