Chana Dal Khichdi
Chana dal khichdi is a simple and flavorful traditional variant of khichdi from the Punjabi Cuisine. This chana dal khichdi is made with a handful of ingredients – basmati rice, bengal gram (chana dal) and spices. Make this delicious and healthy khichdi for an quick and comforting meal with a side of raita or yogurt.
This chana dal khichdi is unlike the other Indian khichdi varieties which have a thin or medium porridge-like consistency. By the way, Khichdi is a term used for one-pot dishes that are made with cereals, lentils and vegetables.
In this recipe, the rice grains as well as chana dal lentils are separate and this gives the khichdi a pulav like texture. This is the specialty of this recipe.
This is such a simple recipe and uses just two spice ingredients besides the rice and chana dal aka bengal gram. These two spices are also in minimal amounts so that the nutty flavor and taste of the chana dal comes through very well in the recipe.
It tastes best when served hot and made in an odourless neutral vegetable oil. Avoid making in ghee as the ghee subdues the flavors of the dal. Also you can use basmati rice or broken basmati rice. Even regular broken rice or Tukda chawal as we call in Hindi can be used.
Pair it with some yogurt or raita and you have a satisfying meal. You do need a pressure cooker to make this one. You can make it in a pot too, but the water proportions would vary then.
This is a family recipe and I have learnt it from my mother in law. This is again one of her fabulous recipe and I am sure you will love it as much as we do. The recipe is shared with both step by step pics and a video.
I would not suggest making this khichdi in bulk and refrigerate. Firstly the khichdi becomes dry as it cools and when you reheat it you don’t get the best flavor and taste. So this chana dal khichdi is best made fresh and served hot or warm.
How to make Chana Dal Khichdi
1. Rinse ½ cup chana dal a couple of times in fresh water. Then soak overnight at room temperature or for 4 to 5 hours or in hot water for 30 minutes. Here in the below photo, I have soaked the dal in hot water for 30 minutes.
Ensure that chana dal is fresh and in its shelf life. Don’t use aged chana dal. Since chana dal is the star ingredient in this dish. So for best taste and texture use fresh and good quality chana dal. I prefer using unpolish chana dal.
2. Also rinse ½ cup of rice in fresh water a couple of times. Then in a bowl soak the rice for 30 minutes.
3. After 30 minutes of soaking in hot water, drain all the water from the chana dal and keep it aside.
4. Heat oil in the stovetop pressure cooker. Lower the heat. Then add the following ingredients:
- 1 to 2 pinch of red chili powder
- 1 pinch of asafoetida (hing)
- salt as required
To make it gluten-free skip asafoetida or use gluten-free asafoetida. I suggest adding asafoetida as it aids in digestion and brings a nice flavor.
5. Quickly stir and fry for a couple of seconds.
6. Add the drained chana dal.
7. Stir the chana dal with the rest of the spices.
8. Add 1 cup water and stir again.
9. Pressure cook for 1 to 2 whistles or about 6 minutes. You can also cook the dal for 1 whistle and then check. If not cooked then cook for 1 more whistle.
Remember the dal should not be mushy. Once the pressure settles down on its own, then only remove the lid of the pressure cooker. The chana dal should be cooked and also each chana dal should be separate as visible in the below photo.
10. Drain all the water from the rice.
11. Add the rice to the cooked chana dal in the pressure cooker.
12. Stir and mix gently.
13. There will be water in the cooker along with the cooked dal, so no need to add extra water, if using basmati rice. Since I was using hand pounded rice and these rice grains require more time and water to cook, I added ¼ cup more water.
14. Again pressure cook for 1 or 2 whistles. The dal would cook furthermore along with the rice. Again since I was using hand pounded rice, I pressure cooked for 3 whistles.
15. Once the pressure settles down on its own, then only remove the lid. The specialty of this chana dal khichdi is the separate grains of rice and dal and it is not mushy nor pasty.
If the rice grains are not cooked, then you can add ⅛ cup to ¼ cup water and pressure cook again for 1 to 2 whistles.
16. Serve the Punjabi chana dal khichdi hot with yogurt (curd) or raita or mango pickle or lemon pickle. Personally, I always like to have this khichdi with plain curd.
Onion raita or onion tomato raita will also go well. The flavor and crunch of raw onions will pair greatly with the nutty flavor of chana dal.
Remember to have this chana dal khichdi hot or warm. Once it cools down it tastes dry and you don’t get the best flavor and taste. So make a batch that you can finish easily and don’t keep any leftover.
Few more similar recipes For you:
Step by Step Photo Guide Above
Ingredients
- ½ cup basmati rice or broken basmati or regular rice
- ½ cup chana dal (spilt-skinned bengal gram)
- 1 pinch asafoetida (hing)
- 1 to 2 pinch Red Chili Powder
- 1 cup water
- 1 tablespoon oil
- salt as required
Instructions
Soaking chana dal
- First rinse chana dal in fresh water a couple of times. Then soak the chana dal overnight at room temperature or for 4 to 5 hours or soak for 30 minutes in hot water. Also rinse and soak the rice for 30 minutes. Later, strain the chana dal of the water and keep aside.
Cooking chana dal
- Heat oil in the stovetop pressure cooker. Lower the heat. Add the red chili powder, asafoetida and salt as required.
- Stir and fry for a few seconds. Add the chana dal. Stir and then add 1 cup water.
- Cover the pressure cooker with its lid and pressure cook for 1 or 2 whistles or for about 6 minutes. Once the pressure settles down on its own, then only open the lid of the cooker.
- The dal should be cooked and also should be separate.
- You can also cook the dal for 1 whistle and then check. If not cooked then cook for 1 more whistle. Remember the dal should not be mushy.
Making chana dal khichdi
- Drain all the water from the rice and add the rice to the cooked dal in the pressure cooker.
- There will be water in the cooker along with the cooked dal, so no need to add extra water.
- Stir and again pressure cook for 1 or 2 whistles. The dal would cook further more along with the rice.
- Once the pressure settles down on its own, then only remove the lid.
- The specialty of this khichdi is the separate grains of rice and dal and it is not mushy nor pasty. If the rice is not cooked, then you can add about ⅛ to ¼ cup water and pressure cook again for a whistle or two.
- Serve the punjabi chana dal khichdi steaming hot with yogurt or raita variety like onion raita or onion tomato raita. You can also serve lemon pickle or mango pickle with it.
- This khichdi tastes best when it is eaten hot. It does not taste so good when it cools down. That's why I won't suggest to pack it for lunch box or tiffin box as this khichdi becomes dry as it cools.
Video
Notes
- Use fresh chana dal for best taste and texture. Don’t use aged chana dal. The chana dal should be in its shelf period.
- You can make it in a pot also adding water as required. But it will take more time to cook. I always make this dish in the stovetop pressure cooker.
- The recipe can be doubled or tripled.
Nutrition
This Chana Dal Khichdi post from the archives (June 2013) has been updated and republished on 17 October 2021.
Love it !!!! An easy recipe that’s like soul food.
Thank you. So happy to hear that. Chana dal khichdi really is simple, comforting, and satisfying — true soul food indeed.
This review is posted just after taking a bite when this khichdi was done. I really loved this recipe, I used to have this khichdi on bhai duj and always loved but I never thought that I would be able to make that khichdi even more tastier.
I just love cooking your recipes and each one of them turn out to be so delicious. Thank you for changing my cooking life.
Welcome Palak. Thanks for this positive feedback. Glad to know that you liked chana dal khichdi and other recipes posted on blog. Happy Cooking.
Hi Dassana,
This recipe is simple and delicious. I tried making it last night and everyone enjoyed it. It goes great with raita. Thanks!
Welcome Sandhya. Glad to know that everyone liked khichdi recipe.
I really enjoyed this enjoyed this dish. I don’t have a pressure cooker, so I had to cook it one pot. You just have to keep your eye on how much water you use.
Thanks David for sharing your positive feedback. yes, while making this chana dal khichdi in a pot or pan, one has to be careful about water. it might need more water and more time to cook.
I’m from a Punjabi family. It’s truly heartwarming to see this recipe here 🙂 I grew up eating this. When I was in school, I requested it for tiffin often and looked forward to lunch time. It’s one of those recipes that can make me happy anytime!
Infact, it was a staple recipe at my Dadi’s house for Rakhi celebrations – chana daal khichdi, boondi raita and pindi chhole! Yummyyyy! Thanks for showcasing this recipe 🙂
My family has a varied proportion of chana to rice for this reciple – definitely not half-half. More like a fistful of chana daal for a tumbler of rice. And my elders always added jeera, a stick of cinnamon, 4-5 crushed black peppers and/or 2 cloves as rice is considered “cooling” in effect and these spices help to “warm” it.
I have been looking for traditional household Punjabi recipes. Somehow I think kulcha and paneer tikka don’t do justice to the Punjabi cuisine which has many simple items as well. I’ll explore more of your wonderful blog!
pleased to know this kanika 🙂 thankyou for your kind, encouraging and positive words also thankyou for sharing your suggestions. surely try more recipes and share your feedback to us.
I really like your recipes. They are so traditional yet truly awesome. The desi touch in each of the items adds spice to life.
thanks aleena
I see, good to know. Thanks for the reply. Your recipes and your website is awesome.
Should nt you be adding some jeera as well ?
i have made this khichdi with jeera too. but then jeera does not allow the flavors of the chana dal to come through, in this dish.
Pure luv on a plate by the hands of a mother..the khichdi looks delicious. .
thanks suhani.
Never heard of this khicadi sounds good very healthy one too got to try it.
easy and yummy recipe dassana..i was just wondering if i could replace the chana dhal with either mung dhal or toor dhal for this recipe as my family don’t like chana dhal? thanks dassana.
hi gavnisha you can make the khichdi with moong dal or masoor dal. tuvar dal will give a different taste. but my suggestion would be to make this khichdi with chana dal. you will forget that you are eating chana dal. even i am not so fond of chana dal. but some recipe with chana dal are favorite with the rest of the family and myself and this khichdi is one of them.
hi…i have tried ur recipe with chana dhal yesterday n added green peas n carrots…it was very nice, accompanied by stir-fried amaranth leaves n stems (shravani maath) and tomato chutney….it was really nice n family liked it.
thanks gavnisha
Great recipe Dassana,
I love your recipes and the way you bring them to ‘life’ !!
Great going!
Anah daata sukhi bhava!!
thanks chef ajoy.
I love khichdi but its been long that I ate the channa dal dry kinds. Should try it out some time at home.
You are right about this khichdi not being khichdi in the traditional sense. It is more of a pulao. It used to be a favorite at my Mum’s house. She used to add spring garlic to it and it tasted awesome!
Hi Dassana,
I love this kind of simple yet delicious food. Khichdi is one of my favorite foods to prepare. Not time comsuming and enjoyed by all.
tasted some where 🙂 totally forgot it ! Good one pot meal !