Dill Dal Kichadi – a healthy and a quick one pot meal with different lentils and rice with the flavors of dill leaves made in Instant Pot. This kichadi is not only perfect for a lunch box, but it is a comforting meal to enjoy any time. Here comes the recipe with both Instant Pot and pressure cooker versions.
Pongal, Bisibelebaath, and Khichadi were few common foods that showed up on our menu quite often during Jan and Feb. Pongal and Sambar and Kichadi with Raita or Tomato Chutney and BBB with chips is our favorite combo, and kiddo likes kichadi just with some chips. I know kichadi with raita is not a typical combo, but somehow we got used to that.
So, I pack all the above for lunch and the trick to packing these lies in the consistency. I make sure the rice is well cooked and mushy, and also I make sure that they have thick porridge-like consistency even though these are rice-based dishes. This process helps the rice from turning dry and rock solid.
How Dal Kichadi became Dill Dal Kichadi?
I add few dill leaves for upma and sometimes for parathas and dals. It adds a nice flavor, but too much of dill sometimes alters the taste. Kiddo is kind of ok with dill leaves but at times, he complains though. I had a small bunch of dill leaves which I had to use it as they were losing their freshness. So I decided to add them all in the kichadi (4 tbsp when chopped) and prepare something else for vaandu.
I made the kichadi first and asked vaandu for options. The boy to my surprise said, he will try the kichadi first, and he duly tried. To my utter surprise, he liked it and said Amma can I have this breakfast too? My jaw dropped. This boy at times gives me these sweet attacks. There is one more similar saga, and I will share in another post. That’s how Dal kichadi became dill dal kichadi.
Here is how I prepared this recipe. The ingredient list might be lengthy, but believe me, it is a straightforward, simple recipe.
Dill Dal Kichadi Recipe
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.
Ingredients:
- Rice – ¾ cup
- Toor Dal – 2 tbsp
- Channa Dal – 2 tbsp
- Masoor Dal – 2 tbsp
- Moong Dal – 2 tbsp
- Salt – 1.5 tsp
- Chopped Cilantro – 2 tbsp
- Chopped Dill Leaves – 4 tbsps
- Turmeric – ½ tsp
- Jaggery – ½tsp
- Onion – 1
- Green Chili – 2
- Tomato – 1
- Ghee – 2 tsps
- Mustard seeds – 1 tsp
- Cumin seeds – 2 tsp
- Cinnamon – 1-inch stick
- Hing – ½ tsp
- Water – 4 cups
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.
📖 Recipe
Dill Dal Kichadi
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
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S. Follow my Pinterest boards for more healthy and delicious recipes.
Enjoying Dill Dal Kichadi? You will love these, too:
- Mizo Style Mixed Dal Stew
- Instant Pot Matki Usal | Matki Chi Usal
- Yellow Cucumber Dal
- Ulava Charu Recipe | Horsegram Lentil Soup
- Instant Pot Dal Tadka | Mixed Dal Tadka with Beet Greens
That’s such a hearty, wholesome and delicious meal. Now I wish my kid carried rice for her lunch box.
Thanks Suma. Hope they carry rice soon.
I pack khichdi many times for my kiddos and his daddos dabba! Yes as U rightly said it all lies in the consistency!
Dil dal khichdi looks colorful! Yeah we have that aversion with dill, but I try adding a little here and there , hopefully my kids too will get used to that flavor
Priya, vaandu likes it only in the kichadi. Not in other recipes. ;-)
I remember one of my friend using dill leaves in almost every Indian recipe. Adding these leaves in khichdi sounds super delicious and healthy.
oh wow… So far I have tried in upma and kichadi. Yet to try in other recipes.
Kids are full of surprises and if it passes there taste buds, it is a sure hit recipe. I love this kichadi made with assorted dal. I usually just do one dal. Next time I am going to try it this way.
Thanks, Sandhya. I totally agree with you about kids.
Oh I love this kichadai, sounds so good to make and pack..very good one Srividhya!
Thank you. :-)
Kids do have a way of surprising us a lot. As a kid, I used to hate dill but now I love it so much. This kichdi with dill flavour sounds fantastic..
Thanks a lot Gayathri.
Dill is a flavor which needs to be acquired…somehow I have not been able to like it, though people rave about it.The khichadi sounds great and I like the mixing of daals in it..will try with a different green , I am sure it will turn out awesome.
Oh yeah… All greens are good. I know Dill is a hit or miss thing. :-)
Thats wonderful that your vaandu like dill flavor and this kichadi looks fabulous and nutritious prefectly. I love dill flavored rotis and cant wait to give a try to this khichadi.
Please do try Priya. Thanks much.
Like manjula mentioned, i too wondered about the fact that your kiddo like dill leaves. Love the idea of using it in kichadi,it must be flavorful. Looks yum! !!
Even I was surprised… Gonna use it as much as I can. :-)
Love kichadi in any forms and adding dill leaves is a nice thought.. Hope ur kiddo has given more wonderful ideas to cook with Dil leaves!!
Oh yeah da… September ideas yosichu vachu eruken.
wow am suprised your vaandu is liking the flavor of dill , He seems to have some unique taste .. good job to introduce him to this delicious herb , Dill in khicidi sounds very interesting vidhya and looks so yumm !! Thats another perfect lunch box recipe to make in a jiffy.. Other making chutney and pakoda I haven’t used dill much you pinched me to explore more with this herb :D
he he Thanks Manjula. His taste keeps changing though. Hope he allows me to explore all new flavors.
Very interesting use of dill leaves, Srividhya. I have used it a few years back and didn’t care for the flavor. Maybe it is time to revisit these leaves and see if the kids take a liking to it. Shall keep in mind this recipe.
Thanks Harini. Love the flavor but sometimes it might be overpowering too.
Don’t we all moms savour these sweet jaw dropping moments ? Enjoy it while it lasts .. :) khichdi looks sumptuous . I would love it with some kadhi n roasted papad.
ha ha ha… I know right. True given the fact that their taste changes, we need to enjoy while it lasts. :-) Thanks Kalyani.
That is such a hearty and delicious looking dal khichdi Vidhya. Love the addition of dill and 2 kinds of dal in here. I’m going to try this dish for my family soon.
Thanks Pavani. I went with all the dals here.
Since we don’t get dill leaves here, I have never cooked with it! This kichdi sounds really easy and very good one for the lunch box.
Thanks PJ… Didn’t realize dill leaves are hard to source…