Kali urad dal khichdi is very popular khichdi in Punjab region which made with rice and black whole grams. It is very delicious and easy to cook with few ingredients. Kali dal khichdi is generally cooked in Punjab on the day of Lohri and will next day on Makar Sakaranti. It can be served with plain yogurt, pickle and desi ghee.
Black gram is one of the most nutritious beans and is commonly used in India for its wide health benefits. It is both, consumed by cooking and used in Ayurvedic medicine, and is equally beneficial when used either way. It offers a ton of health benefits. Black gram can improve your digestion as it is filled with fibers that help with the bulking up and movement of your stool. It can therefore be used to combat both, constipation and diarrhea. It boosts your energy by helping provide more oxygenated blood to your organs. It increases your bone mineral density, making your bones stronger and healthier as you grow older. It is very good for patients with diabetes as it regulates the glucose levels in the blood.
Try some other alternate khichdi recipe here: Ram Khichdi, Til Khichdi and Sambar Sadam and More.
1 Cup Rice, Soaked
3/4 Cup Whole Black Gram (Urad Dal)
1 Tsp. Ginger, Finely Chopped
2 Green Chilies, Finely Chopped
2 Dry Red Chilies, Whole
1 Tsp. Cumin Seeds
1/4 Tsp. Asafoetida
Salt to Taste
2 Tbsps. Desi Ghee
2 Cups Water
How to Make Khichdi:
Wash and soak the dal into water for overnight or 8 hours. Drain and keep aside. Wash and soak the rice into water for 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker; add cumin seeds, asafoetida, red chilies, green chilies and ginger. Saute few seconds. Add Rice, dal and salt and mix well. Saute few seconds. Add water and cover with lid. Cook in pressure cooker until 3-4 whistles or done. Transfer into serving platter and serve hot.
Urad Dal Khichdi from Punjab
- 1 Cup Rice Soaked
- 3/4 Cup Whole Black Gram Urad Dal
- 1 Tsp. Ginger Finely Chopped
- 2 Green Chilies Finely Chopped
- 2 Dry Red Chilies Whole
- 1 Tsp. Cumin Seeds
- 1/4 Tsp. Asafoetida
- Salt to Taste
- 2 Tbsps. Desi Ghee
- 2 Cups Water
Wash and soak the dal into water for overnight or 8 hours. Drain and keep aside.
Wash and soak the rice into water for 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker.
Add cumin seeds, asafoetida, red chilies, green chilies and ginger. Saute few seconds.
Add Rice, dal and salt and mix well. Saute few seconds.
Add water and cover with lid. Cook in pressure cooker until 3-4 whistles or done.
Transfer into serving platter and serve hot.
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8 thoughts on “Urad Dal Khichdi from Punjab”
That is such a nutritious khichdi. Good pick, Preeti.
Simple and delicious udad dal khichdi. Good one
A very nutritious and flavorful one pot meal. I had tried it once before and we enjoyed it very much served along with a spicy chutney.
I have used other dala, but haven’t tried with urad dal. The kichdi looks so good and with pickle, curd and ghee, this one must taste amazing.
Seems like Urad dal is the star of the day. Good to see such healthy recipes with black urad dal.
Never knew we have an Urad dal Khichdi from Punjab, wonderful pick and must have tasted so good!
Urad dal khichdi looks delicious and yummy
I make Khichdi with split urad dal on Makasankranti, never used wwhole urad.. sounds a nice idea and a nutrituous one.. Khichdi looks so inviting..