Learn how to make Karnataka-style Vegetable Palav, also known as Rice Bath with a video tutorial and detailed step by step photos. Vegetable Palav is a flavorful one-pot meal that's aromatic, comforting and loaded with fresh vegetables. Vegetable Palav (yes, it is not pulao or pulav!) is a much loved one pot meal recipe very...
Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I’m here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.
I swear there’s nothing more comforting than a piping hot bowl of khichdi topped with a big dollop of ghee. Feeling under the weather? A bowl of khichdi it is. Need something to cozy up with when it’s raining? A bowl of khichdi it is. No matter what you’re feeling, khichdi is always the answer!!
This recipe is inspired from my grandma’s kitchen, and it’s got whole spices and chunks of potato and other vegetables that just melt into the dish. The secret to all that flavor lies in roasting the rice and dal in ghee along with the whole spices before pressure cooking and that creates the most amazing nutty aroma and depth. Serve it up with yogurt, fried potatoes, or some tomato chutney and you’ve got yourself a bowl of goodness that’s trulyyy good for the soul 🥰
Khichdi is made from rice + dal cooked together with spices and vegetables. It’s a super comforting dish to make when you need some extra love!
Why is khichdi healthy?
It’s a one-pot meal that’s: – High in protein (from dal) – Easy to digest – Full of fiber and vitamins (from veggies) – Naturally gluten-free and nourishing
What type of dal works best for khichdi?
Moong dal: Light, easy to digest, great for kids or sick days Toor dal: Adds body and flavor Mix of dals (like this recipe): Best balance of taste + nutrition
Can I make khichdi without vegetables?
Yes! Skip the veggies and keep it simple with just rice and dal — it’ll still be delicious.
How do I make khichdi creamier?
Add a little more water or ghee while mixing, or stir in a spoonful of butter at the end.
Richa’s Top Tips
Apart from the dals and rice, I love adding diced carrots, beans, potatoes, cauliflower and green peas to my khichdi for lots of extra texture and nutrition.
Unless you’re vegan, don’t skimp on the ghee. It’ll melt all over and glisten and make every bite extra delicious.
The water ratio is an important determinant to the final texture of this recipe. I like my khichdi to have a thick porridge-like consistency, for which I had 5 cups of water for for a total of 1 cup of rice and lentils. You can easily increase or decrease the amount of water based on your personal preference.
If you notice that your khichdi looks too thick after cooking, simply add a little more water and cook for a few extra minutes to adjust the consistency.
If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.
Eat it with some curd or plain unsweetened yogurt.
Storage Tips
Refrigerate leftovers in an airtight container for 2 days
Add a splash of water when reheating, khichdi thickens as it cools
Reheat in a pan or microwave until steaming hot
This isn’t just khichdi — it’s a hug in a bowl. With the nutty ghee-roasted base, whole spices, and hearty veggies, this recipe turns a simple comfort dish into something extraordinary. Whether you’re under the weather, craving something cozy, or just want a quick, nourishing meal, this khichdi will always deliver. Try it and send me your recreations over on my IG @my_foodstory!
Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.
1/4cupDhuli Moong Dalskinless Petite Yellow Lentils
2tablespoonsGhee
1teaspoonCumin Seeds
6-8Whole Peppercorns
2Bayleaves
4-5Cloves
2Cardamomswhole
1teaspoonGingergrated
1Green Chilli / Serrano Chillisplit lengthwise
6-8Cauliflower Florets
1Potatoquartered
1Carrotpeeled and cut into 1 inch pieces (large )
8-10French Beanscut into 1 inch pieces
1/2cupGreen Peasfrozen or fresh
1teaspoonTurmeric
1/2teaspoonRed Chilli Powder / Paprika Powder
1.5teaspoonsSalt
5cupsWater
Instructions
Traditional Pressure Cooker:
Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
1/2 cup Small grain Rice, 1/4 cup Arhar Dal, 1/4 cup Dhuli Moong Dal
Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
6-8 Cauliflower Florets, 1 Potato, 1 Carrot, 8-10 French Beans, 1/2 cup Green Peas, 1 teaspoon Turmeric, 1/2 teaspoon Red Chilli Powder / Paprika Powder, 1.5 teaspoons Salt, 5 cups Water
Instant Pot Version:
Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
The consistency of a khichdi is a personal preference. We like ours on the mushier side, but if you prefer it less mushy, reduce the water by a cup. You can also add more water if you like and cook it further if you want your version mushier.
To reheat, just add a little water and heat it over a low flame.
Aloo Fry is amazing with khichdi. I do a slightly different version with skin on sliced potatoes and here’s what you’ll need for it. Follow the instructions in the video to make it.
Craving a comforting bowl of sambar with idlis and dosas? This one-pot sambar recipe is the perfect solution — quick, flavorful, and made effortlessly in a pressure cooker!
I am the kind of person who cannot imagine having my idlis and dosas without a big bowl of piping hot sambar on my plate. I think it’s the perfect way to round up the simple flavors of idli and dosa, as well as make the meal more nutritious.
And considering how often we make South Indian dishes in this household, the whole shabang of making sambar the traditional way started to feel too cumbersome pretty soon. Enter: My one pot sambar recipe! With no compromise on the taste or texture, it delivers all the authentic South Indian goodness in a fraction of the time. So if you love sambar but like me, not the long cooking, this quick method might just become your new go-to.
Toor dal: Split pigeon peas form the base of this sambar.
Aromatics: Garlic, green chillies, and curry leaves for flavor and aroma
Veggies: Diced carrots, tomatoes, sambar onions, or cubed regular onions, beans, and drumsticks add lots of flavor, texture, and nutrition
Spices: Turmeric, red chilli, and coriander powders along with sambar powder for warmth and flavor
Tamarind pulp: For a nice, refreshing tang. I highly recommend not skipping this
Salt: For seasoning
Water: To pressure cook and adjust consistency
Oil: Prevents the dal from overflowing and foaming when releasing pressure. Any neutral-flavored oil such as vegetable, sunflower, peanut, canola, etc.
For tempering:
Ghee or oil: Ghee adds a really nice flavor and richness, but you can replace it with any neutral-flavored oil to make it vegan
Spices: Mustard seeds, cumin seeds, hing or asafoetida, and curry leaves for warmth, flavor, and aroma
Fenugreek seeds: It adds aroma and more depth of flavor to the sambar, along with aiding in digestion. A little goes a long way here. You can skip it if you don’t have it. Coriander leaves: Finely chopped for garnish. Adds fresh, earthy flavors to the whole dish
How to Make One Pot Sambar
Unlike the traditional sambar recipe that This one pot sambar recipe comes together entirely in the pressure cooker in just three simple steps:
01 Cooking dal: We start by pressure cooking our toor dal along with some turmeric powder, tomato, and oil until everything is cooked down and soft
02 Making sambar: Now to the same pressure cooker, we add all our veggies, curry leaves, tamarind, and spice powders and cook for one more whistle
03 Tempering: Once everything is cooked through, we make a tadka with mustard and cumin seeds, hing, curry leaves, etc. add it to the prepared sambar in the pressure cooker, mix everything well, and that’s it–our delicious, warming, one-pot sambar is ready to be served!
What is sambar powder
Sambar powder is a special spice and lentil mix blend that lends sambar its authentic flavor, warmth, and aroma. It’s usually made from chana dal (split chickpeas) as the base along with spices like coriander seeds, dried red chillies, cumin seeds, fenugreek seeds, and hing (asafoetida). Some people also add peppercorns to this blend, but that’s optional.
Sambar powder is easily available at most grocery stores online and offline in India, and at local Indian stores outside India. You can also easily make it at home in under 15 minutes. It has a long shelf life (stays good in the fridge for up to 6 months). In my experience, homemade sambar powder makes the dish a lot more flavorful, but store-bought can easily be used in a pinch.
Common Sambar Vegetables
Even though this sambar recipe uses just a handful of veggies, there are so many you can choose from. Here are all the veggies you can add depending on preference and availability:
Potato
Carot
Drumstick
Beans
Cauliflower
Pumpkin
Ladies Finger or Okra
Brinjal or Egg plant
Radish
Bottle gourd
Broad beans
Long beans
Plantains
Which lentils work best in Sambar?
Traditionally sambar uses just just toor dal or split pigeon peas and that’s what we have used for this one pot sambar recipe as well. However, you can use a mix of toor and moong or masoor dal. The flavor will change a little bit, but it will still be delicious!
Frequently Asked Questions
What is the difference between sambar and dal?
Sambar and dal are both lentil-based dishes, but here’s how the two are different: – Sambar is generally made with just toor dal, contains lots of veggies, has a sour flavor, and has many more spices than a regular dal – Dal on the other hand can be made with toor, masoor, chana, or moong dal, or even a mix of various dals and usually has no veggies. It has a thicker, creamier consistency as compared to sambar which is usually more watery.
Is it possible to make sambar without sambar powder?
Yes, absolutely! Sambar powder adds more warmth and an authentic flavor to the sambar, but you can easily skip it in a pinch. Even though the taste will differ slightly, the sambar will still be delicious.
Richa’s Top Tips
Follow the pressure cooking time mentioned in the recipe card, especially when cooking the veggies. We need our veggies to be completely cooked, but still have a little bite. Over cooking will lead to mushy veggies, which is not ideal for this sambar recipe
Sambar is generally watery, but feel free to adjust the consistency to your liking.
I would highly recommend using fresh spices and lentils for the best flavor and texture
It’s important to make the tempering on a medium flame to avoid burning and keep the spices and herbs aromatic
This sambar has medium spiciness and sourness. You can easily adjust the quantities of chilli powder, and tamarind to suit your preference. You can also add some jaggery to balance out the sourness if you like.
Ghee is traditionally to temper as it adds a beautiful richness and aroma to the sambar. However, you can easily replace it with coconut oil or neutral-flavored oil to make it vegan.
Storage Tips
Refrigerator: When stored in an airtight glass or steel container, sambar stays good in the fridge for up to 2-3 days.Reheat thoroughly on the stovetop and bring it to a boil to kill any bacteria before serving.
Freezer: Sambar is super freezer-friendly and stays well for up to 3 months. Store in single-servings as repeated thawing and freezing causes it to spoil very quickly. Thaw it out in the fridge overnight and then reheat in the microwave or on the stovetop before serving. Please note: Veggies may become a bit mushy when thawed which may change the texture slightly, but the flavors still remain intact.
Serving Ideas
There are so many ways to eat sambar. Here are a few favorites that always hit the right spot:
Poured over crispy medu vadasfor the most satisfying breakfast ever
Simply drink it by the bowl for a light and satisfying meal
Sambar Variations
Oil: While oil is traditionally used to temper sambar, some recipes, especially from Tamil Nadu, use gingelly or sesame seed oil (different from toasted sesame oil), while recipes from Kerala use coconut oil.
Jaggery: In Karnataka, adding a little jaggery to the sambar is a pretty common practice. Jaggery helps balance out the sourness from tamarind, while adding just a hint of sweetness.
Coconut: You can add toasted coconut shavings or make a paste by grinding toasted coconut and whole dried red chilli to add a nutty, spicy flavor to your sambar.
Raw mango: A lot of sambar recipes add raw mango when it’s in season for a deliciously tangy kick.
So now that you know how easy and hassle-free it can be to make sambar, there’s no reason to not make it the next time you’re making a South Indian spread. Once you make sambar for idli and dosa in this way, there’s no going back, I promise!
If you try this easy sambar recipe, don’t forget to send a DM with the pictures over on my IG @my_foodstory as well as tag me in your stories!
This is an easy vegetable sambar recipe where I show you how to transform store bought Sambar Powder into an amazing Sambar. Perfect for idlis, dosas and uttapams.
Add toor dal, turmeric powder, garlic,half the tomatoes, 1 ½ cups of water and 1 teaspoon oil to a pressure cooker and cook on medium for about 4 whistles (first whistle on high and then lower the flame and cook for 3 more whistles) till it’s cooked well. Mash the dal with the back of a spoon or a whisk and set aside.
Making Sambar
Add curry leaves, carrots, beans, drumsticks, sambar onions, green chillies, sambar powder, chilli powder, coriander powder, tamarind pulp and salt along with another cup of water. Mix well. Cook for one more whistle on high. Turn off the flame immediately after the whistle goes off. Once the pressure releases naturally, open the cooker and add more water if required to adjust the consistency. Keep the sambar on a simmer while you make the tempering or tadka.
Tempering
Heat ghee/oil in a tadka pan or a saucepan on a medium flame. add mustard seeds and cumin seeds. As they start to splutter, add hing, whole red chilli, curry leaves and fry till fragrant. Add chopped coriander and mix well. Turn off the heat and add tempering to the prepared sambar, mix well and serve.
Video
Notes
I like this sambar with almost fully mashed dal. If you like yours to be more chunky, do not mash it as much as I have. You can also reduce the cooking time for the dal by 5 minutes.
I have used MTR sambar powder in this recipe, you can use any trusted variety.
You can substitute fresh tamarind pulp with pre-packed tamarind paste.
This Amritsari Dal is a deceptively simple recipe with BOLD flavours. It’s got the heavenly combination of cream, ghee, and butter – making this a rich and indulgent dish that’s just perfect for special occasions!
And this Amritsari Dal is not exception. Made with simple ingredients that are cooked to perfection, the result is a dish that’s luxurious, aromatic, and absolutely delicious. It has got the most amazing dhaba style flavour and the most amazing creaminess. Making it ghee makes it super glossy and rich, and the texture is THICK – perfect for some garlic naan dipping action!
Urad dal: We use whole black gram or kali dal to give this dal it’s signature creaminess
Aromatics: Lots and lots of onions, ginger, garlic, green chillies addd flavor and aroma
Tomatoes: Adds slight tanginess as well as balances out the flavor
Spices: Basic Indian spices like turmeric powder, red chilli powder, amchur (dry mango) powder, garam masala, coriander powder, and cumin powder add lots of flavor
Salt: For seasoning
Cream: For creaminess as well as to balance out the heat from the spices
Oil and Ghee: Use both oil (any neutral-flavored oil like vegetable, sunflower, canola, etc.) and ghee for that authentic flavor
Water: To pressure cook
How to make the Amritsari Dal
1. Clean, wash, and soak whole urad dal in water overnight. Drain the water. In a pressure cooker, add the soaked dal, 1 cup of onions, chopped ginger, salt, and 2 1/2 cups of water.
2. Pressure cook the dal mixture over medium flame for 15 to 20 minutes until the urad dal is cooked. Allow the pressure to release naturally before opening the lid.
3. Mash the cooked dal and add fresh cream.
4. Cook the dal on low flame for 10 minutes to thicken it. Set aside.
5. For tempering, heat oil and ghee in a small pan. Add the remaining onions, ginger-garlic paste, and green chillies. Sauté until the onions turn translucent. Add the chopped tomatoes and sauté for 3-4 minutes until the mixture starts releasing oil. Stir in the chilli powder, turmeric powder, amchur, coriander powder, cumin seed powder, garam masala, and salt. Sauté for 2-3 minutes.
6. Add the tempering mixture to the dal and simmer for 5 minutes. Adjust the consistency by adding ¼ to ½ cup of water as needed. Serve the dal garnished with fresh cream.
Frequently Asked Questions
What’s the difference between Dal Makhani and Dal Amritsari?
Dal makahni usually uses a mix of whole black gram and kidney beans, where are Amritsari dal is made using just whole black gram.
Can I add veggies to this dal recipe?
While you technically can, Amritsari dal or langar wali dal is generally made with just lentils and aromatics. Adding veggies will alter the taste, and I wouldn’t recommend that. You can add a sabji to the dish to make it a more wholesome meal if you like.
Richa’s Top Tips
Use lentils that are fresh for the best flavor. Older lentils tend to be harder to cook and change flavor over time
Amritsari dal tends to thicken as it gets cold. So make sure to not thicken it too much when simmering
Make sure to clean, wash, and soak the whole urad dal in water overnight. It makes the dal faster to cook and easier to digest. Texture is really important in this recipe so make sure you don’t skip this step.
Mash the dal when it is cooked – this isn’t a common step when making most dals but we want this Amritsari Dal to be smooth and creamy. I just use a regular hand potato masher but you could use an immersion blender to do this as well.
Customisation Ideas
Make this recipe vegan by simply omitting ghee and replace fresh cream with cashew cream. The flavors will differ slightly, but it will still taste amazing
Although Dal Amritsari is authentically made with whole black gram, you can replace it with another lentil of your choice. Be sure to adjust the cooking time accordingly
This recipe is not spicy, but feel free to increase or decrease the amount of chillies to suit your palette
Serving Ideas
Warm butter garlic naan, fresh off the stove, and this creamy Amritsari Dal are a match made in heaven
Same goes for a steaming plate of jeera rice–it’s comfort food at it’s best!
Make a wholesome meal by serving this langar wali dal with some naan or roti, aloo ki sabzi, rice, and a simple green salad
If you’re hosting friends soon or looking to impress your family with a lip smacking meal – this creamy Amritsari Dal has got to be on your radar to make next!
I’ll be posting a lot of dal recipes so be sure to check them out. Our humble lentils can really be so impressive. As always, if you make this be sure to tag me in your recreations on my Instagram
Amritsari Dal is a thick, luxurious dal recipe that is tempered with spices and aromatics to create a dish that only needs some lachha paratha to mop it up.
Clean, wash, and soak whole urad dal in water overnight. Drain the water. In a pressure cooker, add the soaked dal, 1/2 cup of onions, chopped ginger, salt, and 2 1/2 cups of water.
Pressure cook the dal mixture over medium flame for 15 to 20 minutes until the urad dal is cooked. Allow the pressure to release naturally before opening the lid.
Mash the cooked dal and add fresh cream. Cook the dal on low flame for 10 minutes to thicken it. Stir occasionally to ensure the bottom doesn't burn. Add more water if you feel the dal if too thick. Set aside.
For tempering, heat oil and ghee in a small pan. Add the remaining 1/2 cup of onions, ginger-garlic paste, and green chillies. Sauté until the onions turn translucent. Add the chopped tomatoes and sauté for 3-4 minutes until the mixture starts releasing oil.
Stir in the chilli powder, turmeric powder, amchur, coriander powder, cumin seed powder, garam masala, and salt. Sauté for 2-3 minutes.
Add the tempering mixture to the dal and simmer for 5 minutes. Adjust the consistency by adding ¼ to ½ cup of water as needed.
Serve the dal garnished with fresh cream.
Video
Notes
Make sure to clean, wash, and soak the whole urad dal in water overnight. Texture is really important in this recipe so make sure you don’t skip this step.
Mash the dal when it is cooked – this isn’t a common step when making most dals but we want this Amritsari Dal to be smooth and creamy. I just use a regular hand potato masher but you could use an immersion blender to do this as well.
The dal will thicken up more when you cook it on low flame with the key – a little bit of patience will go a long way here!
Learn how to make easy and quick one pot Palak Corn Pulao video recipe with detailed step by step pictures. Quick spinach corn video recipe, an easy one pot meal made in pressure cooker. Pressure cooker Palak Corn Pulao is a simple and easy one pot meal that can be made in less than 30...
Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest. Plain Pulao […]
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