Restaurant-Style Dal Khichdi

Wash the yellow dal, moong dal, and orange dal thoroughly under running water until the water runs clear. Soak them together for 20-30 minutes.

Wash and soak the rice separately for 15-20 minutes.

In a pressure cooker or a large pot, heat ghee or oil over medium heat. Add the cumin and mustard seeds, allowing them to splutter.

Add the grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears.

Add the chopped onions and sauté until they turn golden brown.

Add the chopped tomatoes and cook until they become soft and mushy.

Mix in the turmeric powder, red chili powder, and salt. Cook for another minute until the spices are well combined.

Drain the soaked lentils and rice, then add them to the pot. Stir well to combine with the spice mixture.

Pour in water, mix well, and bring the mixture to a boil.

Reduce the heat, cover, and cook until the dal and rice are fully cooked and the mixture has a soft, porridge-like consistency (about 3-4 whistles in a pressure cooker or 25-30 minutes in a pot). Add more water if needed to reach your desired consistency.

In a small pan, heat ghee or oil. Add the cumin seeds, dried red chilies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.

Pour the tempering over the cooked Dal Khichdi and mix gently.

Add the garam masala to the Khichdi and give it a final stir.

Garnish with fresh coriander leaves and serve hot with lemon wedges, a dollop of ghee, and your favorite side dishes like pickle or yogurt.