Welcome to GrubAllergy! If you’re searching for a comforting, hearty, and allergy-friendly meal that caters to various dietary needs, this Restaurant Style Dal Khichdi is just what you need. Enjoy the rich flavours of Indian cuisine with this delicious recipe that brings the authentic taste of India right to your table. This vegan and allergy-friendly recipe is perfect for a nutritious meal that’s free from common allergens. Made with a blend of toor dal, moong dal, and masoor dal, this dish is packed with protein and essential nutrients, making it a wholesome option for any day of the week. Whether you’re craving something warm and satisfying or looking for a dish that caters to specific dietary restrictions, this dal khichdi will surely become a favorite in your kitchen.
This Dal Khichadi Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Restaurant Style Dal Khichdi Ingredients:
- Rice: 1 cup (for a classic base in your khichdi recipe)
- Toor Dal: ½ cup
- Moong Dal: ¼ cup (perfect for a comforting moong dal khichdi)
- Masoor Dal: ¼ cup (adds richness similar to masoor dal khichdi)
- Onion: 1, finely slit
- Tomato: 1, finely chopped
- Ginger-Garlic Paste: 1 TBSP
- Turmeric Powder: 1 Tsp + 1 Tsp
- Red Chili Powder: 1 Tsp
- Coriander Seeds Powder: 1 Tsp
- Garam Masala Powder: 1 TBSP
- Amchur Powder: 1 Tsp
- Kasoori Methi: 1 Tsp
- Vegetable Oil: 1 TBSP + 1 Tsp
- Jeera (Cumin Seeds): 1 Tsp
- Hing (Asafoetida) Powder: ½ Tsp
- Whole Red Chilies: 3-4
- Salt: To taste
Method For Restaurant Style Dal Khichdi:
Prepare the Ingredients:
- Start by thoroughly washing the rice and dals separately.
- For the dal mixture, which forms the base of our dal khichdi recipe, add 1 tsp of turmeric powder and 1 tsp of vegetable oil to the dal. Add enough water and pressure cook on medium heat for about 3 whistles until the dals are soft and cooked through.
Sauté the Aromatics:
- Heat a kadai or heavy-bottomed pot over medium heat. Once hot, add 1 TBSP of vegetable oil, followed by the jeera, hing powder, and whole red chilies.
- Let these spices sizzle, releasing their fragrant aroma, which is key to an authentic dal khichdi tadka.
Cook the Vegetables:
- Add the finely slit onions and sauté until translucent.
- Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add 1 tsp of turmeric powder, red chili powder, coriander seeds powder, and garam masala powder. Mix well to combine the spices with the onions and ginger-garlic paste.
Cook the Tomatoes:
Add the chopped tomatoes and salt to taste. Cook until the tomatoes break down and become mushy, forming a thick masala base.
Combine and Simmer:
- Pour the cooked dal into the pot and mix well with the masala to achieve a perfect dal khichdi preparation.
- Add the cooked rice and mix gently. Adjust the consistency by adding water if needed, and taste for seasoning, adding more salt if required.
Finish the Dish:
- Sprinkle amchur powder and kasoori methi over the khichdi.
- Cover the pot and let it simmer on low heat for 4-5 minutes, allowing all the flavors to meld together for that authentic dal khichdi recipe restaurant style.
Serving Suggestions:
Your Restaurant Style Dal Khichdi is ready to serve! This dish is perfect with a side of papad, pickle, or a simple salad. As one of the versatile rice varieties in Indian recipes, it’s an ideal meal for a cozy family dinner or a quick weekday lunch.
Conclusion:
Dal Khichdi is a staple in many Indian households, loved for its simplicity and comfort. This mix dal khichdi brings the warmth of home-cooked food with a gourmet twist. Whether you’re looking for a nourishing meal or a dish that caters to specific dietary needs, this allergy-friendly recipe will surely become a favorite.
Enjoy this delicious and allergy-friendly Dal Khichdi, and don’t forget to share your experience with us at GrubAllergy!
Frequently Ask Question (FAQs)
Yes, you can prepare the Mix Dal Khichdi ahead of time. It stores well in the refrigerator for up to 3 days. Just reheat thoroughly before serving. You can also freeze it for up to a month; defrost and reheat as needed.
Absolutely! This recipe is free from common allergens such as wheat, peanuts, tree nuts, dairy, casein, soy, eggs, sesame, fish, and shellfish, making it a safe and allergy-friendly option.
Yes, you can substitute dals based on your preference. If you don’t have Toor Dal or Moong Dal, you can use other split pulses like chana dal or urad dal. Just keep in mind that substitutions may slightly alter the flavor and texture.
To adjust the spiciness, you can increase or decrease the amount of red chili powder or whole red chilies used in the recipe. Taste the dish as you cook and add more spices as needed to suit your preference.
Yes, you can make Mix Dal Khichdi in a slow cooker or Instant Pot. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. In an Instant Pot, use the pressure cook setting for about 10 minutes, adjusting water as needed.
