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Vaal dal Khichdi

Author: Pavani
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Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Course: Main Course
Cuisine: maharashtrian
Servings: 34 serving


  • 1 cup Rice
  • ½ cup dal Vaal
  • 1 Onion - small, finely chopped
  • 1 tsp Mustard seeds
  • 6 - 8 Curry leaves
  • ¼ tsp Asafoetida (hing)
  • ½ tsp chili powder Red
  • ¼ tsp Coriander Ground
  • ¼ tsp Cumin Ground
  • 1 tsp Tamarind pulp
  • 1 tsp Jaggery
  • to taste Salt


  • Soak rice and dal for at least 30 minutes.
  • Heat 1tbsp oil in a thick bottomed pan; add mustard seeds and once the seeds start to splutter, add curry leaves and hing. Next add onions and cook until translucent.
  • Add red chili powder, ground coriander and cumin, turmeric. Cook for 30 seconds.
  • Now add the drained rice and dal. Mix well and cook for 1-2 minutes. Add 3 cups of water and bring to a boil; lower the heat, cover and simmer until almost all of the water is absorbed and rice and dal are completely cooked, about 20-25 minutes.
  • Add tamarind pulp and jaggery. Mix well and cook for another 4-5 minutes. Add water if you think the mixture is too dry. Serve hot!!


I served it hot with some ghee, potato chips and instant mango pickle.
Lets check out what my fellow marathoners have cooked today for BM# 29.
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