One-pot comfort meal is now live on the blog! It might sound simple, but I'm a huge fan of khichdi and honestly prefer it for dinner most days. For me, the perfect khichdi should be soft, creamy, and slightly flowy in texture. When it hits that just-right consistency, it's so satisfying that you can enjoy it all on its own.
Jain dal-khichadi
I've created this comforting combo using two of my absolute favorites - Gujarati dal and khichadi.
A bowl of dal-khichadi is nourishing, wholesome, and packed with essential nutrients. It's light on the stomach, easy to digest, and truly one of the best meals when you're craving something warm, simple, and comforting.
Khichadi can be made using a single dal or even a combination of dals, depending on what you prefer. This dal-khichadi is the perfect meal for days when you're not in the mood to cook or when you're craving something light, comforting, and healthy.
While many people can't imagine dal khichadi without onions, I chose to skip them to keep the flavors mild and soothing. That's why I've named this version "Jain Dal-Khichadi."
For the basics, you can also check out my Gujarati dal recipe and moong dal khichdi recipe to recreate this wholesome combo.
How to(with photos)
Wash your Rice and lentils in running water.
Add 1.5 cup of water into pressure cooker and add washed rice and dals .
Cover with lid and pressure cook them for 10-15 min on medium flame OR until it becomes soft. Keep the mixture aside.
Heat Oil and ghee together.
Add mustard seeds.When they crackle add cumins and curry leaves,cloves along with cinnamon stick.
Add green chilies,tomato paste and grated ginger.mix well.
Add salt ,turmeric powder ,red chili powder.
Add cooked rice and dals mix them well. Add 3 tablespoon water if needed.
Add jaggery and boil the mixture for 3-4 min.
Squeeze some lemon if you like.
Garnish with coriander.
Serve hot.
FAQs
Jain dal khichdi is made without onion and garlic, keeping the flavors mild and sattvic. It focuses on simple spices, ginger, and whole spices for taste, making it lighter and easier to digest compared to regular versions.
This recipe typically uses a combination of toor dal and moong dal along with rice. You can also adjust the ratio or use a single dal depending on preference.
Yes, it's a highly nutritious one-pot meal. It's rich in protein, easy to digest, and light on the stomach, making it ideal for everyday meals or when you're on a simple diet.
The perfect khichdi should be soft, creamy, and slightly runny (flowy). This texture enhances both taste and digestibility, making it comforting even when eaten plain.
Yes, you can cook it in a pot, but it will take longer. A pressure cooker helps achieve the soft, mushy texture quickly (about 10-15 minutes).
You can serve it with ghee, pickle, papad, or yogurt. A squeeze of lemon and fresh coriander also enhances the flavor.
Yes, simply replace ghee with oil. The recipe already uses minimal ingredients, so it adapts easily to a vegan version.
Yes, it's one of the best choices when you need something comforting, light, and easy to digest, especially during illness or low appetite days.
Recipe
how to make jain dal khichdi
Equipment
Ingredients
main
for tempering/tadka
- 1 tablespoon ghee / clarified butter
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin
- 4 to 5 curry leaves
- 3 to 4 cloves
- ½ inch cinnamon stick
- salt, to taste
- a pinch of turmeric powder
- a pinch of red chili powder
- coriander, to garnish
Instructions
- Wash your Rice and lentils in running water.¼ cup (35 g) toor dal, 1 tablespoon moong dal, ½ cup (92.5 g) rice
- Add 1.5 cup of water into pressure cooker and add washed rice and dals .
- Cover with lid and pressure cook them for 10-15 min on medium flame OR until it becomes soft.Keep the mixture aside.
- take a pan OR kadai.
- Heat oil. Add mustard seeds.When they crackle add cumins ,and curry leaves,cloves along with cinnamon stick.½ tablespoon (0.5 tablespoon) oil, ½ teaspoon (0.5 teaspoon) mustard seeds, ¼ teaspoon (0.25 teaspoon) cumin, 3 to 4 cloves, ½ inch cinnamon stick, 4 to 5 curry leaves
- Add green chilies, tomato paste, and grated ginger.mix well.1 small tomato, 1 to 2 green chillies, 1 inch ginger
- Add salt, turmeric powder, red chili powder.salt, a pinch of turmeric powder, a pinch of red chili powder
- Add cooked rice and dals mix them well .Add 3 tablespoon water if needed.Add jaggery and boil the mixture for 3-4 min.1½ to 2 cups water, jaggery
- Squeeze some lemon if you like.Garnish with coriander. Add some ghee on the top. Serve hot.1 tablespoon ghee / clarified butter, coriander
Notes
- You can use sugar instead of jaggery.
- Check FAQs and other sections for details.
For total serving size
Disclaimer
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What a comforting and soul-warming dish, I remember in India our next door neighbour masi used to add gor in khichdi 🙂 slurpppp
Thanks a lot dear 😉