Dal Khichdi in Clay Pot

Dal Khichdi is a special dish cooked using the same rice and lentils but in a little different method and steps. Cooking in a clay pot makes it tastier and smooth which is easier to chew and digest. Kids also love to eat this recipe very much.

Clay pots are now available locally as well as online. So if you aren’t having one, order and cook in it to see the difference.

Dal Khichdi in Clay pot

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Cooking Double Tadka Dal Khichdi in Clay Pot at home.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Calories 250 kcal

Equipment

• Clay Pot
• Glass
• Spatula
• Wooden Spatula
• Small Pan for Tadka / Tempering

Ingredients

  

Cooking Rice and Dal

• 1 Glass Rice
• ½ Glass Toor Dal
• 5 Glass Water
• 1 Glass Water
• 2 tbsp Salt / As per taste
• 1 tbsp Turmeric Powder

Tadka / Tempering 1

• 2 tbsp Oil
• ½ tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1-2 Pieces Sliced Green Chilli
• 7-8 Pieces Curry Leaves
• 1 Piece Chopped Onion
• 2 Piece Chopped Tomato
• 1 tsp Corriander powder
• ½ tsp Garam masala
• ½ Glass Water
• Corriander Leaves

Tadka / Tempering 2

• 4 tsp Ghee
• 1 tsp Cumin Seeds
• 4-5 Pieces Curry leaves
• 2 Piece Red Chilli

Instructions

 

Cooking Rice and Dal

• Take Washed Clay pot and add Rice and Toor Dal
  1 Glass Rice, ½ Glass Toor Dal
• Wash thoroughly so that all the dirt and chemicals if it is on the grains are washed off.
• Add 5 Glasses of Water and let it soak for an Hour
  5 Glass Water
• The grains absorbed water and bulged a little bit. Add 1 more glass of water.
  1 Glass Water
• Put the Clay pot on flame and let it boil. We can see that there is a boil in 10 mins and there is a foam formation on the surface.
• Remove the foam with a help of a spatula, so that the uric acid is reduced which is healthy.
• Add Salt and Turmeric Powder. Mix with a wooden spatula, close the lid and let it boil at a low flame for around 15 mins. Mix it 2-3 times in regular intervals.
  2 tbsp Salt / As per taste, 1 tbsp Turmeric Powder
• Check if the rice is cooked and is smooth using fingers. Close with lid and remove the clay pot from the flame. As the clay pot is still at high temperature the food is still cooking inside.

Tadka / Tempering 1

• Take a pan and add oil on high flame.
  2 tbsp Oil
• After the oil gets heated, add Mustard Seeds, Cumin Seeds, Green Chilli and Curry Leaves. Mix it a let it fry for a couple of seconds.
  ½ tsp Mustard Seeds, 1 tsp Cumin Seeds, 1-2 Pieces Sliced Green Chilli, 7-8 Pieces Curry Leaves
• Add Onions, mix and fry until the colour of the onion changes to pinkish.
  1 Piece Chopped Onion
• Add tomatoes and fry until they get soft.
  2 Piece Chopped Tomato
• Add Corriander Powder and Garam Masala. Mix it for around 30 Seconds
  1 tsp Corriander powder, ½ tsp Garam masala
• Add this tadka in the Clay pot and mix it with the cooked Rice and Dal.
• Add water to the pan and transfer it into the clay pot.
  ½ Glass Water
• Cook on a low flame again for a couple of minutes with the lid closed
• Turn off the flame and add Corriander leaves and Mix it.
  Corriander Leaves

Tadka / Tempering 2

• Take a small Pan, add Ghee. After a few seconds, add Cumin Seeds, Curry leaves and Red Chilli.
  4 tsp Ghee, 1 tsp Cumin Seeds, 4-5 Pieces Curry leaves, 2 Piece Red Chilli
• After a few seconds, turn off the flame and transfer this to the clap pot. Mix it and Hot Dal Khichdi is ready for serving.

Video

Notes

Adding one spoon of ghee to Dal Khichdi while serving, adds a great flavour of ghee and tastes very good.

Keyword Clay Pot Khichdi, Dal Khichdi, Khichdi