Tuver Dal ni Khichri

Rice isn’t just expected to look and taste good—it must also smell good. This essential quality gave rise to the popularity of aromatic rice varieties like Pankhari, Ambamor, and Krishna Kamod, which were considered premium rices of Gujarat. It was customary to use broken Krishna Kamod for making khichri, as the broken grains lent a luxuriously soft texture to the dish.

Some old Gujarati cook books even specify the exact rice variety to be used for particular recipes. Long  before I discovered that Pankhari rice was still alive, I had come across a mention of it in a 1928 cook book titled Pakshashtra by Smt. Keshav Ba. In it, she documents a wide range of Khichri and Bhaat recipes—many of which call for specific types of rice.

So, when I read that Pankhari was used for Tuver Dal ni Khichri (Toor Dal Khichri), I could sense the special place Pankhari enjoyed in Gujarati cuisine. This isn’t your everyday khichri—it is a special version, made with toor dal instead of the more commonly used moong dal, and enriched with aromatics, ghee, and milk. Back in the early 1900s, only the rich could afford both the rice and all the ingredients listed in the recipe. And once I found myself holding the very aromatic freshly harvested  Pankhari, I knew I had to make this Khichri. 

The original recipe calls for cooking this Khichri in an open pot, but with pressure cookers now available to save both time and energy, I’ve adapted the method accordingly—while keeping the ingredients true to the original recipe.

Tuver Dal ni Khichri

A pigeon pea or toor dal variation on the classic moong dal khichdi, made here with aromatics, aromatic rices like Pankhari, ghee and milk. If you cannot find Pankhari, which was once specified for dishes like these in an old Gujarati cookery book, then substitute with your region’s aromatic rice.

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Ingredients Method

Ingredients

  

• 1 cup rice, ideally Pankhari
• ¾ cup toor dal/split pigeon pea
• 3 tablespoons ghee
• 4 cloves
• 1 stick cinnamon
• 3 green cardamoms
• 3 tablespoons ghee
• ½ cup onion, finely chopped
• 2 cups milk
• 2 cups water
• Salt to taste

Method

 

1. Wash and soak the toor dal for 40–50 minutes. In a separate bowl, wash the rice and soak it for 30 minutes.
2. To prepare the Khichri, take a large pressure cooker and heat the ghee on a low flame. Add the cloves and cinnamon stick, letting them sizzle and release their aroma.
3. Once fragrant, add the chopped onions and sauté until they turn light pink.
4. Drain the soaked dal and add it to the sautéed onions. Stir well and toast the dal for a couple of minutes.
5. Next, drain the rice and mix it in with the dal. Pour in the water and milk, season with salt, and add the cardamom pods. Stir everything together gently.
6. Secure the lid of the pressure cooker and cook on a medium flame for 10–15 minutes. Allow the pressure to release naturally.
7. Serve the steaming hot Tuver Dal ni Khichri with mild kadhi, your choice of seasonal pickle, and a drizzle of ghee.