Dal khichdi | Restaurant style Dal Khichdi | Dal khichdi Recipe | Dal Kichidi

Dal khichdi Recipe- Rice and Moong dal are boiled to a soft consistency and the mixture is treated with an amazingly flavourful seasoning of Onion, Garlic, Tomato and Green Chillies. This Restaurant style Dal Khichadi recipe is out of this world!!.

Try this Kichidi instead of regular rice and curry and you will eat it with great satisfaction. Garlic has a delicious taste and flavour when combined with ghee.

For northerners there are many kichidis depending on the region and the way this kichidi is made in the restaurant style. Before making this delicious kichidi, understand the tips below and enjoy the best dal kichidi.

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Boiling the Dal- Rice mixture:

● Dal and Rice are taken in equal measures. Both should be washed clean and soaked for at least one hour. ● About one litre of water is required to boil the rice dal mixture to a really soft , mushy consistency. Care should be taken to add the water in two steps. The water may overflow from the Pressure Cooker if added all at once.


● Seasoning is the actual life line of the dish. If the seasoning is not done well, all the labor we expend on the cooking of the Khichdi will be of no use. The Kichdi will not taste as good as it should. ● When Zeera is added to hot oil for the seasoning, it starts to splutter and give out a delicious aroma.

Hot water:

● If you need to thin out the Khichdi, add a little hot water. Hot water allows the rice mixture to cook a little more in the masala. Adding cold water will reduce the natural aromas. So remember to use hot water to make the Khichdi thinner.

Khichdi getting dry and lumpy:

● Khichdi does get lumpy as it gets cold. The trick is to cook it thinner in the beginning so that it may remain soft and smooth even when it cools down.

Dal khichdi | Restaurant style Dal Khichdi | Dal khichdi Recipe | Dal Kichidi - Recipe Video

Dal khichdi | Restaurant style Dal Khichdi | Dal khichdi Recipe | Dal Kichidi

Restaurant Style Recipes | vegetarian
  • Prep Time 5 mins
  • Soaking Time 1 hr
  • Cook Time 30 mins
  • Total Time 1 hr 35 mins
  • Servings 5


  • For cooking Rice- Dal mixture:
  • ½ cup Moong Dal
  • ½ cup Rice
  • 1 tsp Ghee
  • 750 ml Water
  • ¼ tsp Turmeric
  • For Preparation of Khichdi:
  • 2 tbsp Oil
  • 3 tbsp Ghee
  • ½ tsp Zeera
  • 1 tsp Ginger
  • 1 tbsp Garlic
  • 2 Green Collies slit
  • 2 piches Heeng
  • ½ cup Onion (chopped)
  • ½ cup Tomato (chopped)
  • 1 litre Hot Water
  • Kothmir (chopped) - a little
  • 1 tbsp Coriander (Dhanya) powder
  • ½ tsp Zeera Powder
  • 1 tsp Chilli Powder
  • Salt - To taste
  • Hot water - should be above litre
  • For the final seasoning:
  • 2 tbsp Ghee
  • 2 Dry Chillies whole
  • ½ tsp Zeera
  • 1 tsp Garlic (Chopped)
  • ¼ tsp Kashmiri Chilli Powder


  1. Soak Rice and Dal for one hour. Boil it together with Salt, Haldi and Ghee in a Pressure Cooker. Cook till soft and mushy. Keep aside.
  2. Heat Ghee and fry Zeera, Ginger, Green Chillies, and Heeng.
  3. After the Zeera sputters and cooks a little, add sliced onions and fry till Onions change colour.
  4. Add chopped Tomato and cook till Tomatoes turn mushy. Add Turmeric, Zeera and Dhanya Powders and fry, taking care not to let the masalas get burnt.
  5. Mix the Rice into the fried masala with the help of a little hot water till it becomes smooth and soft.
  6. Add the rest of the hot water and cook for 4-5 minutes. Keep stirring constantly to prevent rice getting burnt at the bottom of the vessel.
  7. Add salt as required. Sprinkle chopped Kothmir and take the vessel off the flame.
  8. Heat Ghee and fry all the ingredients of the final seasoning till a burst of aromas emanates. Add Chilli Powder and pour the seasoning over the Khichdi. Serve piping hot.

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  • L
    Lakshmi Beera
    Recipe Rating:
    Sir kichidi lo velulli and vullipayalu veyaru only allam veshtaru north vallam memu kichidi ki bhog antam ante prashadam devi navaratri lu lo ye pujaki ayina kichidi bhog cheshtam sir