Urad dal khichdi
Preparation Time
13 minutes
Cooking Time
39 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Black urad split (urad dal)
About This Recipe
Urad dal khichdi is a winter bowl from North India: black urad split and rice simmered together until soft, tempered in ghee with cumin and hing. On Makar Sankranti the khichdi of the day is this one, eaten hot with ghee melting on top, and the same black gram khichdi turns up at home on ordinary cold evenings for its warmth and ease.
The ratio to cook it by is one part urad dal to two parts rice: 1/2 cup (100 g) of black urad split and 1 cup (200 g) of sona masoori rice. The dal soaks overnight, about 12 hours, because it keeps its skin and is slower to soften than rice; the rice needs only 30 minutes. On the stovetop, cook the two grains in 4.5 cups of water, covered, for about 30 minutes; in a pressure cooker, use 3.5 cups of water and cook for four whistles on medium. Black urad split keeps its skin, which gives the khichdi its earthy taste and a little bite; for the dal itself, see the urad dal hub.
White urad split makes a milder, creamier khichdi if that is what is in the kitchen; the method does not change. More dal dishes are in the urad dal recipes roundup.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Black urad split (urad dal) — 1/2 cup
- Sona masoori rice — 1 cup
- Ghee — 2 tbsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) — 1/4 tsp
- Turmeric Powder — 1/2 tsp
- Green chillies — 2 nos
- Salt — 1 tsp
- Water for cooking — 4 1/2 cups
Skip The Store !
Get all you need for the recipe in just a few clicks
Serving Suggestions
Serve the khichdi hot in a bowl with a spoon of ghee melting on top, and a side of mango pickle, papad and cool curd. For the Sankranti plate, add a piece of jaggery on the side, which North Indian homes eat with the khichdi and ghee. A squeeze of lemon brightens the leftovers.
Tips for Cooking Urad dal khichdi
Soak the dal overnight and the rice for 30 minutes, so the dal softens in the same time as the rice. Stir the grains in the hot ghee for a couple of minutes before the water goes in; the khichdi takes on the tempering better. Keep the flame low once it boils and stir once in a while, or the dal settles and catches. For a runnier khichdi, add half a cup more water.
Chef’s Note
The khichdi is done when the grains mash easily between your fingers and the pot holds a soft, flowing mash, not a stiff one. Rest it off the heat for five minutes before serving; it thickens as it sits. A bowl comes to about 327 kcal with 9.7 g of protein and 4.4 g of fibre, most of the protein from the dal and rice.
Per serving (approx.): 327 kcal, protein 9.7 g, carbs 52 g, fat 8.2 g, fibre 4.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
May 09, 2026
Recipes You’ll Love
More everyday cooking with COWBERRY organics, from the same kitchen.
Preparation Time
20 Min
Cooking Time
60 Min
Difficulty Level
moderate
Preparation Time
10 Min
Cooking Time
30 Min
Difficulty Level
easy
Preparation Time
10 Min
Cooking Time
30 Min
Difficulty Level
moderate