Khichdi holds a very special place in Indian cuisine, especially during Makar Sankranti. On this auspicious festival, preparing Urad Dal Khichdi and offering it as daan (charity) is believed to bring blessings, prosperity, and good health.
Across India, khichdi is made in many variations, each reflecting regional traditions and seasonal ingredients. Today, I’m sharing a comforting and wholesome Urad Dal and Moong Dal Khichdi, made without onion or garlic, just the way it is traditionally prepared for festive and spiritual occasions.
This khichdi is light, aromatic, fluffy, and nourishing, packed with lentils, rice, vegetables, and gentle spices. It is perfect for festival meals, simple family lunches, or anytime you crave soul food that comforts the body and mind.
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Ingredients
- Rice – 1 cup
- Split urad dal (with skin) – ½ cup
- Split green moong dal (with skin) – ½ cup
- Tomato – 1, finely chopped
- Potato – 1, diced
- Cauliflower – ¼ cup, chopped
- Carrot – ¼ cup, chopped
- Green peas – ¼ cup
- Ghee – 2 teaspoons (plus extra for finishing)
- Green chili & ginger paste – 1 tablespoon
- Asafoetida (hing) – ⅛ teaspoon
- Cumin seeds – ½ teaspoon
- Cinnamon stick – small piece
- Black cardamom – 1
- Peppercorns – 4–5
- Cloves – 2
- Curry leaves – 1 sprig
- Turmeric powder – ¼ teaspoon
- Coriander powder – ½ teaspoon
- Red chili powder – ½ teaspoon
- Garam masala – ¼ teaspoon
- Kasoori methi (dried fenugreek leaves) – ½ teaspoon
- Salt – to taste
- Water – 3 cups
- Fresh coriander leaves – for garnish
Method
- In a bowl, combine 1 cup rice, 1/2 cup urad dal, and 1/2 cup moong dal.Wash them thoroughly 2–3 times until the water runs clear. Now drain and keep aside
- Now chop the potato – 1 (diced), cauliflower – 1/4 cup, carrot – 1/4 cup, and tomato 1 finaly chopped .
- Now heat 2 teaspoons of ghee in a pressure cooker over medium flame.
Add cumin seeds 1/2 tsp, cloves – 2, peppercorns 4 – 5 , cinnamon stick – small piece, and black cardamom – 1.
Let them crackle and release aroma. - Now add green chili–ginger paste – 1 tbs, a pinch of hing and curry leaves – 1 sprig. Sauté for a few seconds.
Add chopped tomato – 1 (finely chopped) and sauté for 1–2 minutes until slightly soft.
Add all the mixed vegetables and sauté for another 2–3 minutes.- Add turmeric powder – 1/4 tsp, coriander powder – 1/2 tsp , red chili powder – 1/2 tsp and garam masala – 1/4 tsp.
Mix well and cook for 2–3 minutes until the spices are fragrant. Add the washed rice and lentils to the cooker. Mix gently and sauté for 1–2 minutes so everything combines well.
Next add 3 cups of water, salt as per taste, crushed kasoori methi. Mix well and increase the flame until the water comes to a boil.
Once boiling, lower the flame to medium, drizzle a little ghee on top, and close the lid.
Pressure cook for 1 whistle. Turn off the heat and allow the pressure to release naturally.
Open the cooker, gently fluff the khichdi. Garnish with fresh coriander leaves and serve hot.
Makar Sankranti is also known as the Khichdi Festival, symbolizing warmth, gratitude, and togetherness. Do try this traditional Urad Dal Moong Dal Khichdi, share it with loved ones, and experience its simple yet divine taste.
Tips & Tricks
- For fluffy khichdi: Do not overcook. One whistle is enough to keep the grains separate.
- Consistency control: Add more water if you prefer a softer, porridge-style khichdi.
- Ghee enhances flavor: A final drizzle of ghee makes the khichdi richer and more aromatic.
- Vegetable swaps: You can add bottle gourd, pumpkin, or beans depending on availability.
- Festival version: Since it’s made without onion and garlic, it’s perfect for vrat, puja, and festive meals.
- Serving ideas: Serve with yogurt, pickle, papad, or a spoon of homemade ghee.
