Makkar Sakranti Punjabi Dal Khichdi

Ingredients for making the Dal Khichdi

  • 1 Cup Basmati Rice
  • 1/2 Cup Chilka Urad Dal/Split Black Gram Lentil
  • 1 Tbsp Desi Ghee
  • 1/4 tsp Hing/Asafeotida
  • 1 Tsp Cumin Seeds
  • 1 tbsp Ginger+Green Chilli paste/finely chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Shredded Ginger
  • 1 tsp freshly chopped Coriander
  • Salt to taste

Making of the Dal Khichdi

  • Soak together rice and urad dal for around half an hour.
  • Take a pressure cooker, add 1 Tbsp ghee to it. When the ghee is warm enough, add hing to it, followed by jeera(cumin seeds).
  • Let the jeera brown a little, add chopped ginger and chillies. You can also crush together ginger and chillies and make a coarse paste. Add turmeric powder.
  • Add  rice and dal and salt and mix. Add enough water to cook rice and dal, put the pressure cooker lid and cook till 2-3 whistles on medium flame.
  • Wait till the pressure releases. Open the lid and check weather Khichdi is cooked or wait for another 5 minutes.
  • All the water should evaporate, and rice and dal should be soft and appealing.
  • Served hot with homemade desi ghee or butter along with gud/jaggery or til ke ladoo.

Please Note

Khichdi you can serve in any earthenware dish, along with desi ghee/butter, papad, achar, chutney.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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