How to make Jain Dal Khichdi - SK Khazana -

This dal khichdi is made with a twist – it has masoor dal and pavbhaji masala adding their distinct flavour

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Masoor dal (मसूर दाल), Basmati rice (बासमती चावल)

Cuisine : Gujarati

Course : Main Course Vegetarian

For more recipes related to Jain Dal Khichdi - SK Khazana checkout Dhansaak Rice Bowl. You can also find more Main Course Vegetarian recipes like Aloo Tarkari - SK Khazana Sorshe Diye Kundri Mirchi ka Salan - SK Khazana Sai Bhaji

Jain Dal Khichdi - SK Khazana

Jain Dal Khichdi - SK Khazana Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jain Dal Khichdi - SK Khazana Recipe

  • Masoor dal 3/4 cup

  • Basmati rice cooked 2 1/2 cups

  • Ghee 2 1/2 tabl for drizzling

  • Cumin seeds 1 1/2 teaspoons

  • Green chillies chopped 2-3

  • Curry leaves 8-10

  • Tomatoes large, chopped 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Coriander cumin powder 1 teaspoon

  • Salt to taste

  • Pav bhaji masala 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Lemon 1/2

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh coriander sprig for garnish

  • Papad to serve

  • Pickle to serve


Step 1

Take masooor dal in a large bowland wash it with water 2-3 times.

Step 2

Put the dal into a pressure cooker with 2 cups water, cover with the lid and cook under pressure till 2-3 whistles are released. Let the pressure reduce completely.

Step 3

Meanwhile, heat 1½ tbsps ghee in a non-stick pan, add cumin seeds, green chillies, curry laves and tomatoes, mix and sauté for 2-3 minutes.

Step 4

Add turmeric powder, 1 tsp red chilli powder, coriander-cumin powder and salt, and mix well. Cover and cook till tomatoes are pulpy.

Step 5

Add cooked dal and mix well. Cook for 1-2 minutes. Add cooked rice and mix well.

Step 6

Add pav bhaji masala, remaining red chilli powder, garam masala powder and salt. Squeeze the juice of ½ lemon and coriander leaves and mix well.

Step 7

Add remaining ghee, cover and cook for 2-3 minutes.

Step 8

Transfer into a serving bowl, drizzle a little ghee on top and garnish with coriander sprig. Serve hot with papad and pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.