Khichdi - A Simple Pakistani Dal Khichdi

Name: Pakistani Dal Khichdi With Basmati Rice
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1/2 cup white basmati rice; 1/2 cup lentils, any kind (I used half half moong and masoor lentils); 2 tbsp ghee or butter; 2 bay leaves; 1 big chunk whole cinnamon; 1 tsp cumin seeds; 1 medium sized onion (sliced); 2 tsp salt (or to taste); 1.5 tsp coarsely ground black pepper (or to taste); yogurt and butter (to serve)

Pakistani dal khichdi is a one-pot comfort dish that combines basmati rice and mixed lentils (moong and masoor) cooked with ghee, cumin seeds, and warm spices until tender and fragrant. It's a quick, nourishing weeknight meal typically served with yogurt and butter.

Khichdi - A Simple Pakistani Dal Khichdi

Total

40 min

Servings

3

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Fatimacooks

Ingredients

1/2 cup white basmati rice
1/2 cup lentils, any kind (I used half half moong and masoor lentils)
2 tbsp ghee or butter
2 bay leaves

1 big chunk whole cinnamon

1 tsp cumin seeds

1 medium sized onion (sliced)

2 tsp salt (or to taste)

1.5 tsp coarsely ground black pepper (or to taste)

yogurt and butter (to serve)

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Instructions

1
Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using.
2
Heat the ghee/butter in a pot and fry the onions, cinnamon, cumin seeds and bay leaf on medium heat and till the onions are soft and translucent. We don't want to brown them too much.
3
Once the onions are soft, add the drained rice, lentils, spices and 4 cups of water. Bring to a boil and then cook on high till most of the water dries up and the Khichdi is at a consistency you like. Stir often from the sides and bottom to ensure the Khichdi doesn't stick to the pan.
4
Once the Khichdi is at your desired consistency, turn the heat down to the lowest, cover and steam for 5-10 minutes.
5
Serve warm with a dollop of yogurt and a knob of butter.

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Tips & Notes

Pro tips

Toast cumin seeds in ghee for 30 seconds before adding onions to release their essential oils and deepen flavor.
Slice onions evenly so they caramelize at the same rate; medium-brown onions add sweetness without burning.
Stir occasionally during cooking to prevent sticking at the bottom, especially in the last 5 minutes as moisture reduces.
Use a 2:1 water-to-rice-lentil ratio (2 cups water to 1 cup combined rice and lentils); adjust upward if your stove runs hot.

Substitutions

Ghee → butter or neutral oil (note: flavor will be milder without ghee's nutty notes)
Basmati rice → jasmine or other long-grain white rice (note: texture will be less fluffy)
Mixed lentils → red lentils only (note: cooks faster, results in a mushier texture)
Bay leaves and cinnamon → whole cloves or cardamom (note: changes the spice profile)

Storage & make-ahead

Store cooled khichdi in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or ghee to restore creaminess.

Common Questions

Can I use any type of lentils for khichdi?

Yes. Moong dal, masoor dal, and urad dal all work well. A mix (as in this recipe) adds flavor complexity. Avoid red lentils if you prefer a firmer texture.