Turmeric Rice and Lentil Bowl — Dal Khichdi Bowl
A complete one-pot lunch bowl of rice and yellow lentils simmered with turmeric, cumin, and ginger, finished with a ghee-tempered tadka.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 120g moong dal and 100g basmati rice separately under cold water until water runs clear. Grate 2 tsp fresh ginger. Finely slice 6 garlic cloves. Break 2 dried red chillies in half. Crush 1 tsp kasuri methi between your palms. Chop 2 tbsp fresh coriander. Measure all spices and liquids.
Simmer
Combine dal, rice, 800ml water, 1 tsp turmeric, 0.5 tsp salt, and ginger in a saucepan. Bring to a boil over high heat, skim foam, reduce to medium-low. Cover and cook 13 minutes, stirring once at 6–7 minutes. Rice and dal should be completely soft with a porridge-like consistency. Add 60ml hot water if thickening too quickly.
Bloom
While khichdi rests off heat, heat 3 tbsp ghee in a small skillet over medium heat. Add 1 tsp cumin seeds, let sizzle 15 seconds until fragrant. Add a pinch of asafoetida and sliced garlic, cook 60 seconds until garlic turns light golden.
Finish
Add broken red chillies and 1 tsp kashmiri chilli powder to the skillet, sizzle 5 seconds until powder turns deep red—do not burn. Stir in crushed kasuri methi. Pour entire tempering with ghee over the khichdi and stir once to swirl through.
Plate
Stir remaining 0.5 tsp salt into the khichdi. Spoon into bowls, garnish with fresh coriander, and serve with lemon wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.