Moong Dal Khichdi

Khichdi.. this is the first name that comes to my mind when I am not well… Ohh with this bad stomach ache khichdi can be my only ailment.. But its not only that I have to fall sick to eat Khichdi, I prepare it anytime… I just love it..:)


Preparation Time:- 2 mins |  Cooking Time:– 15-20 mins |  Serves:- 2 peopleINGREDIENTS:

  • 1/2 cup Rice
  • 1 cup Green Moong Dal (Chilka wali moong dal)
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Ghee
  • 4 1/2 cups water
  • A pinch of Asafoetida


Mix the rice and dal and wash properly.

Heat the ghee in a cooker and add asafoetida.

Now add the washed rice and dal and all the water.

Now add the other masalas Turmeric Powder and Salt and mix.

Put on the lid of the cooker and wait for 2 whistles.  Then simmer the gas and wait for another whistle.

Once the pressure dies, open the cooker. If you like the Khichdi Pulav style (Thick) then serve hot. Else if you like it watery (thin), boil about 1 cup of water separately and add it to the khichdi. Mix properly and mash it using the spatula and then serve hot.


  • There is a famous saying, “Khichdi tere chaar yaar… Dahi, ghee, papad aur aachaar”. Which means Khichdi goes really  well with curd, ghee, papad and pickle.


Tasty Cooking..!!

Sending this recipe to Bon Vivant #8 – Rice Recipes

And also to Let’s Cook #19 ~ Legumes / Lentils

Quick Dal Fry

Arhar dal is the staple dish for any baniya family… We can have it almost everyday for lunch or dinner as well… My husband’s favorite dal, of course being a baniya..:) We can have it with rice by simply boiling it… but I like it with a nice tadka of onions and tomato… Do try this dal with a good tadka, just something different from regular..

Dal Fry

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people


  • 1 cup Arhar dal
  • 3 cups Water
  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • 1 pinch Asafoetida (Hing)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/2 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1/2 tea spoon garam masala
  • 1 table spoon ghee
  • 1/4 cup Coriander leaves (Dhaniya Patta) finely chopped


Wash the dal properly and add it in a pressure cooker. Add the water, salt and turmeric powder to it.

Close the lid and wait for two whistles. Open the pressure cooker once the pressure dies. The dal is boiled properly, mix it well.

For the tadka, heat the ghee in a frying pan, and add the asafoetida & cumin seeds. Allow them to crackle.

Now add the onions and fry them till brownish in color. Now add the garam masala and red chilli powder and mix well.

Add the tomatoes and soften them, If required add some water few drops to mash the tomatoes properly. Fry them until the oil separates out.

Now add this tadka to the boiled dal and mix well, bring the dal to boil.

Garnish with the finely chopped coriander leaves.

  • Try this dal with Rice or chapatis/paranthas.
  • Try to add a bit ghee before serving, it will change the taste of the dal.
  • You can top it with red chilli powder fried ghee as well.
  • If you like spicy food then you can top it with the fried dried red chillis.

Tasty Cooking..!!

Makhani Daal

We went out for lunch yesterday and spent around 7000/= bucks. Once we got home one of my friends, Arnab who had joined us for dinner last night says, “Sheelu please give me some Makhani Daal” (which was prepared for dinner). Parthiv and Arnab actually had lachha parantha with the daal. I was like why do you have to spend so much outside, I got an answer that “That was for the stomach and this is for the heart”.. Thanks guys you made my day.. So here I am sharing my mom’s recipe for Makhani Daal hoping that you can also have such amazing moments with the same..

Makhani Daal

Preparation Time:- 15 mins | Cooking Time:- 1-1 and 1/2 hour | Serves:- 4-6 people


  • For Daal
    • 1 cup Urad ki daal
    • 1/2 cup Chane ki daal
    • 1/4 cup Rajma
    • 1 tea spoon Ghee
    • 2 Cloves (laung)
    • 1 tea spoon Turmeric Powder (Haldi)
    • 2 Large Cardamom (Badi Elaichi)
    • 1 pinch Asafoetida (Hing)
    • Salt to taste
  • For masala
    • 2 table spoon Oil/Ghee
    • 2 tea spoon Cumin Seeds (Jeera)
    • 2 -3 Large Onions finely chopped or grated
    • 2-3 Large tomatoes grated
    • 1 table spoon Ginger Garlic paste
    • 3 tea spoons Coriander powder (Dhania Powder)
    • 1 tea spoon of Turmeric powder (Haldi Powder)
    • 1 tea spoon of Chilly powder (Lal mirch Powder)
    • 2 tea spoon Garam Masala
    • Salt to taste
    • 100 gm Butter
    • 1 cup milk


Boil the daals (Urad, Chana & Rajma), along with cloves, large cardamom, ghee, turmeric powder, Asafoetida and salt. This will take some time if the daals are not soaked. Please make sure that the daals are all soft.

Masala Preparation:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste, half tea spoon of salt (to saute the tomatoes). Keep frying the tomatoes till the oil separates out.

Add this masala to the daal boiled earlier, and mix properly. Allow the daal to boil.

Add the milk and stir continuously. Now add the butter and let it melt in. Allow the daal to cook for some time and stir in between to avoid it from burning.

The more this daal is cooked the tastier it gets.


  • Top it with some butter when serving.
  • Goes well with Lachha Parantha or Jeera Rice.

Tasty Cooking..!!