Authentic Khus Khus Dal Recipe – Indian Rice & Lentil Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Khus Khus Dal Recipe – Indian Rice & Lentil Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Khus Khus Dal. It’s a wonderfully comforting and flavorful dish from India, a beautiful blend of rice, lentils, and a unique spice blend. I first made this for a family gathering, and it was a huge hit! It’s surprisingly easy to make, and the aroma alone will fill your kitchen with warmth. Let’s get cooking!

Why You’ll Love This Recipe

This Khus Khus Dal isn’t just a meal; it’s an experience. It’s a delightful mix of textures – the soft rice and dal, the crunchy vegetables, and the nutty khus khus. The tangy tamarind adds a lovely brightness, and the spice blend is just… chef’s kiss. It’s perfect for a cozy weeknight dinner or a special occasion. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Raw Rice (approx. 186g)
• ½ cup Tur dal (approx. 100g)
• Small lemon-sized ball Tamarind
• 1 tbsp Oil
• 5 tsp Ghee (approx. 25g)
• 15 Pearl onions
• 4-5 Beans
• 2 Carrots
• 1 Potato
• Fistful Peas (approx. 80g)
• 1 Tomato
• 1 Capsicum (Bell Pepper)
• 1 Cinnamon (1-inch piece)
• 2 Cloves
• 1 Cardamom

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Khus Khus (Poppy Seeds) – Significance & Preparation

Khus khus, or poppy seeds, are the star of this dish! They add a beautiful nutty flavor and a lovely texture. Dry roast them lightly before grinding – this really brings out their aroma.

Tur Dal – A Staple Lentil in Indian Cuisine

Tur dal (also known as arhar dal or split pigeon peas) is a staple in Indian cooking. It cooks up beautifully soft and has a mild, slightly sweet flavor. Make sure to rinse it well before cooking.

Tamarind – Regional Variations & Flavor Profile

Tamarind provides that signature tangy flavor. You can use tamarind paste if you prefer, but I love using the pod for a more authentic taste. The sourness can vary depending on the tamarind, so adjust to your liking!

Spice Blend – The Heart of the Dish

The spices are what truly make this dal sing. Don’t be intimidated by the list – they all work together to create a complex and delicious flavor.

Oil & Ghee – Choosing the Right Fats

I like to use a neutral oil for the initial sautéing and then finish with ghee for that rich, aromatic flavor. Ghee is clarified butter and adds a wonderful depth to Indian dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice Prep: First, dry roast the khus khus in a pan until fragrant. Set aside. Then, heat oil in the same pan and roast the cinnamon, cloves, and cardamom until they become fragrant and slightly browned. Let them cool, then grind them together with the roasted khus khus into a fine powder.
2. Cook the Rice & Dal: Pressure cook the rice with 4.5 cups of water for about 4 whistles. While the rice is cooking, cook the tur dal separately with plenty of water until it’s soft and easily mashed. Once cooked, mash the dal lightly.
3. Tamarind Time: Soak the tamarind in hot water for about 15-20 minutes. Extract the juice, discarding the pulp.
4. Veggie Chop: Chop the onions, beans, carrots, potato, tomato, and capsicum into bite-sized cubes or pieces.
5. Sauté the Aromatics: Heat oil in a large pot. Add mustard seeds, fenugreek seeds, hing (asafoetida), and curry leaves. Let the mustard seeds splutter, then sauté the onions until they turn translucent.
6. Cook the Veggies: Add the beans, carrots, potato, and peas to the pot. Cook for 4-5 minutes, sprinkling with a little water to prevent sticking.
7. Bring it Together: Pour in the tamarind extract and add the ground spice powder and salt. Bring to a boil and simmer until the raw smell of the spices disappears and the vegetables are tender.
8. Combine & Simmer: Add the cooked dal and rice to the pot. Stir well and simmer for 3-4 minutes, allowing the flavors to meld. Stir in 4-5 tsp of ghee.
9. Final Touch: Heat a little ghee in a small pan and sauté the capsicum until it’s slightly crunchy. Garnish the Khus Khus Dal with the sautéed capsicum and fresh coriander leaves.
10. Serve & Enjoy: Serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this dish even better:

Achieving the Perfect Consistency

The consistency should be slightly thick, but not too dry. If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.

Roasting the Spices for Maximum Flavor

Don’t skip roasting the spices! It really enhances their flavor. Keep a close eye on them, as they can burn quickly.

Working with Tamarind

Tamarind can be a bit tricky. Make sure to remove all the seeds and fibers when extracting the juice.

Preventing Dal from Sticking

A little water and a non-stick pot are your best friends when cooking dal. Stir frequently to prevent sticking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Khus Khus Dal

Simply replace the ghee with a plant-based oil like coconut oil or avocado oil.

Gluten-Free Khus Khus Dal

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of spice powder to your liking. For a milder flavor, use less. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a finely chopped green chili for extra heat!

Festival Adaptations (e.g., Makar Sankranti, Pongal)

This dal is often made during Makar Sankranti and Pongal. You can add seasonal vegetables like cauliflower or spinach to make it even more festive.

Serving Suggestions

Khus Khus Dal is delicious on its own, but it’s even better with some accompaniments!

• Papad
• Raita (yogurt dip)
• Gobi 65 (cauliflower fritters)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Khus Khus Dal and where does it originate from?

Khus Khus Dal is a traditional Indian dish, particularly popular in Maharashtra and Gujarat. It’s a comforting blend of rice, lentils, and poppy seeds, known for its unique flavor and texture.

Can I use a different type of dal in this recipe?

While tur dal is traditional, you can experiment with other dals like masoor dal (red lentils) or moong dal (yellow split lentils). Keep in mind that the cooking time and texture may vary.

How can I adjust the sourness of the dal?

The sourness comes from the tamarind. Start with a smaller amount of tamarind extract and add more to taste. You can also add a squeeze of lemon juice at the end for extra tang.

What is the best way to grind the spices for this recipe?

A spice grinder or a powerful blender works best. Make sure the spices are completely dry before grinding for a fine powder.

Can this dish be made in an Instant Pot?

Yes! You can cook the rice and dal separately in the Instant Pot. Then, follow the remaining steps in a pot on the stovetop.

Enjoy making this delicious Khus Khus Dal! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!