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Explore Restaurant-Style DAL KHICHDI IN A PRESSURE COOKER | होटल जैसी दाल खिचड़ी कुकर में | Chef Sanjyot Keer with 910,821 views, 4,079 likes, and 89 comments. Experience the impact of this video content that has captured audience attention.

The easiest way to make delicious, restaurant-style dal khichdi at home without the hassle of cooking the dal and rice separately. I’ve shared all the tips to get that rich, comforting restaurant-style flavour using a simple pressure cooker method. So many of you loved my restaurant-style version and asked for a quicker way to make it, and this one is just what you need! Do give it a try. Happy Cooking! ❤️ Retro style with the modern power your kitchen deserves ❤️ Shop our Kettle now 😍 Amazon: https://amzn.in/d/dp8WzaL Full written Recipe - Pressure Cooker Dal Khichdi Prep Time: 20–25 minutes (including soaking) Cooking Time: 25–30 minutes Serving: 4–5 people Ingredients: Pressure Cooking BASMATI RICE | बासमती चावल 1 CUP TOOR DAL | तुअर दाल 1/2 CUP MOONG DAL | मूंग दाल 1/2 CUP WATER | पानी 6 CUPS TURMERIC POWDER | हल्दी पाउडर 1/4 TSP GREEN CHILLI | हरी मिर्च 1 NO GHEE | घी 1 TSP HOT WATER | गरम पानी AS REQUIRED Prep for Tadka ONION | प्याज़ 2 MEDIUM SIZED GARLIC | लहसुन 10–12 CLOVES GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2–3 NOS. TOMATO | टमाटर 1 MEDIUM SIZED Tadka & Final Cooking GHEE | घी 2 TBSP CUMIN SEEDS | जीरा 2 TSP RED CHILLI | लाल मिर्च 2–3 NOS. HING | हींग 1/4 TSP SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP HOT WATER | गरम पानी A SPLASH GREEN CHILLI | हरी मिर्च 1 NO. GARAM MASALA | गरम मसाला A PINCH ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A LARGE PINCH LEMON JUICE | नींबू का रस OF 1/2 LEMON FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Start by washing the basmati rice, toor dal, and moong dal together, then soak them for 15–20 minutes. Leave them in a strainer so it's easy to drain later. Take a pressure cooker and add the soaked dal and rice along with water, turmeric powder, slit green chilli, and ghee. Cook on medium flame for 10 minutes. By the time the khichdi cooks, take a chopper and add the onions, garlic, ginger, and green chilli, and chop finely. Transfer to a bowl. Trim the top of the tomato, roughly cut it, and chop it in the chopper as well. Once the pressure cooking is done, switch off the flame and let the cooker depressurise naturally. Open the lid and you'll see the dal and rice are perfectly cooked. Here's a trick: add a little hot water and stir gently to loosen the khichdi to the right consistency. Set the khichdi aside. Heat a pan on high flame until properly hot and add ghee. Once the ghee is hot, add cumin seeds, red chilli, and hing, and let them crackle. Add the chopped onion mixture and cook on high flame until light golden brown. Once the onions start picking up colour, add the tomato along with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and a splash of hot water. Tilt the pan slightly, the smoke that rises gives the tadka that dhaba-style smoky flavour. The tadka is ready. Add the tadka to the khichdi, place it on high flame, and mix well. Add the diagonally slit green chilli, garam masala, roasted kasuri methi powder, lemon juice, and fresh coriander. Mix well, then taste and adjust salt if required. Our comforting, smoky, flavourful Pressure Cooker Dal Khichdi is ready. Serve hot with some papad and pickle. #YFL #SanjyotKeer #dalkhichdi Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Washing & Soaking Rice & Dal 1:44 Pressure Cooking 2:19 Tadka and Final Cooking 5:33 Plating 8:34 Outro 9:48

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