Smoky Whole Urad Khichdi
Cook 1 Punjabi Dal Makhni potli directly with the rice and urad during pressure cooking. Remove it immediately after opening the cooker.
Ingredients
Ingredients
- Whole black urad — ¾ cup / 150 g
- Basmati or everyday rice — ¾ cup / 150 g
- Water — 5 cups, plus more if needed
- Turmeric — ¼ tsp
- Salt — 1¼ tsp
Zaika Potli
- Punjabi Dal Makhni — 1 potli
For the Tadka
- Ghee — 2 tbsp
- Onion — 1 medium, finely chopped
- Garlic — 5 cloves, sliced
- Ginger — 1 tsp, grated
- Tomato — 1 large / about 120 g, chopped
- Kashmiri chilli powder — ½ tsp
For Finishing
- Butter — 1 tbsp
- Fresh coriander — 2 tbsp
- Lemon — to serve
Cooking Instructions
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1Wash and soak the whole urad for 6–8 hours. Drain.
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2Wash the rice separately and soak it for 20 minutes shortly before cooking. Drain.
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3Place urad, rice, turmeric, 5 cups water and the Punjabi Dal Makhni potli in a pressure cooker.
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4Pressure-cook for approximately 18–22 minutes under pressure, until the urad is tender and the rice has softened into the cooking liquid.
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5Let the pressure release naturally. Remove the potli.
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6Stir vigorously for 30–60 seconds. The rice should partially break down while the urad remains visible.
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7Add salt and hot water as required to create a soft, spoonable khichdi.
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8Heat ghee separately. Fry the onion until golden.
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9Add sliced garlic and ginger and cook until fragrant and lightly coloured.
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10Add tomato and chilli powder and cook until the tomato becomes pulpy.
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11Pour the tadka over the khichdi and stir through.
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12Simmer for 5 minutes, adding water if it thickens excessively.
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13Finish with butter and coriander.
Khichdi thickens dramatically as it stands. Finish it slightly looser than you ultimately want it, particularly if it will not be served immediately.
🍽️ Perfect Serving Pairings
My Take On Smoky Whole Urad Khichdi
This hearty khichdi combines whole black urad and rice in a looser, comforting preparation inspired by the flavours surrounding Punjabi dal. The Punjabi Dal Makhni potli gives the cooking liquid a deeper wholespice character while a simple tomato-ghee tadka keeps the finished dish recognisably homestyle.
The Secret: Khichdi thickens dramatically as it stands. Finish it slightly looser than you ultimately want it, particularly if it will not be served immediately.