Dill Dal Kichadi with a spoon on the left side
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4.5 from 2 votes

Dill Dal Kichadi

Dill Dal Kichadi is a healthy and a quick one pot meal with different lentils and rice with the flavors of dill leaves made in instant pot/pressure cooker.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: North Indian
Keyword: dal recipe, dill dal kichadi, dill dall kichadi recipe
Servings: 4
Calories: 160kcal
Author: Srividhya G

Ingredients

  • ¾ cup Rice
  • 2 tbsps Toor Dal
  • 2 tbsps Channa Dal
  • 2 tbsps Masoor Dal
  • 2 tbsps Moong Dal
  • 1 ½ tsp Salt
  • 2 tbsps Chopped Cilantro
  • 4 tbsps Chopped Dill Leaves
  • ½ tsp Turmeric
  • ½ tsp Jaggery
  • 1 Onion
  • 2 Green Chilis
  • 1 Tomato
  • 2 tsps Ghee
  • 1 tsp Mustard seeds
  • 2 tsps Cumin seeds
  • Cinnamon 1-inch stick
  • ½ tsp Hing
  • 4 cups Water

Instructions

Prep – Work:

  • Wash the rice and all the dals and soak until you chop the onion and tomatoes or for about 10 to 15 minutes.
  • Chop the onion, tomato, cilantro and dill leaves.
  • Slit the green chilies into two.

Steps:

    Instant Pot Method:

    • Set the IP in saute mode and when it is hot, add ghee.
    • Then add the mustard seeds, cumin seeds, cinnamon, and hing.
    • When they start to splutter, then add the onion, slit green chilies and cook until translucent.
    • Then add the chopped tomatoes, salt and turmeric. Mix and let it cook for a couple of minutes.
    • Now add the chopped dill and cilantro leaves.
    • Drain the water from the rice and dal and add it to the pot.
    • Add about 4 cups of water and mix it.
    • Close the IP with vent seal position and cook it manual mode for 4 minutes in high pressure. You can let the pressure release naturally or open it quickly after 5 minutes.
    • Carefully open the lid and mix the kichadi well.
    • Serve it with your favorite side, pickle or chutney or papad.

    Pressure Cooker Method:

    • Heat the pressure pan or cooker when it is hot, add ghee.
    • Then add the mustard seeds, cumin seeds, cinnamon, and hing.
    • When they start to splutter, then add the onion, slit green chilies and cook until translucent.
    • Then add the chopped tomatoes, salt, and turmeric. Mix and let it cook for a couple of minutes.
    • Now add the chopped dill and cilantro leaves.
    • Drain the water from the rice and dal and add it to the cooker.
    • Add about 4 cups of water and mix it.
    • Pressure cook this for three whistles and let the pressure release naturally. Carefully open the lid and blend the kichadi nicely.
    • Serve it with your favorite side, pickle or chutney or papad.

    Notes

    • There is no set measure for this dal kichadi. You can vary the dal, and rice proportion as per your preference and same goes for chili and salt.
    • I add more water so that I can get slightly thin consistency as I prefer that way for packing.

    Nutrition

    Calories: 160kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 967mg | Potassium: 329mg | Fiber: 6g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg