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Akki Usli Recipe | How to make Akki Usli

Praneetha A Goutham
One-Pot meal variety with minimal ingredients and simple flavours, perfect for lunch box.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Karnataka
Servings 4


  • 2 tsps cooking oil
  • 1 tsp mustard seeds
  • 0.5 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 sprig curry leaves
  • 4-5 nos green chillies - ,chopped (use more or less as per taste)
  • 0.5 tsp turmeric powder
  • 1 medium tomato - ,finely chopped
  • 2 medium onions - ,finely chopped
  • 1 large carrot - ,finely chopped
  • 2 medium potatoes - ,finely chopped
  • 8-10 nos beans - ,finely chopped
  • 0.75 cup rice
  • 0.5 cup moong dal
  • 1.75 cups water - ,or as required
  • salt - to taste
  • handful of fresh grated coconut - ,plus some more for garnishing
  • juice of 1 lemon
  • 4-5 sprigs fresh coriander leaves - ,finely chopped


  • Chop all the vegetables and keep them ready. Make sure to keep the chopped potatoes in water to avoid them from turning brown.
  • Heat a small pan, dry roast rice and moong dal separately, until they turn aromatic. Make sure they do not turn brown. Transfer these to a bowl and wash thoroughly. Drain and set aside.
  • In a pressure cooker, heat 2 tsps oil. Once it turns hot, add mustard and cumin seeds, let them splutter. Next add urad dal, chana dal and let them turn light brown. Now add green chillies, curry leaves and turmeric. Let the colour of green chillies change slightly.
  • Next add chopped onions and saute until they turn light brown. Now add chopped tomatoes and saute until they turn soft but not mushy.
  • Once the above step is done, put in all the other finely chopped vegetables. Give a good mix and add roasted and washed rice and dal. Add water, salt as per taste, some fresh grated coconut and lemon juice. Mix thoroughly. Close the lid of the pressure cooker along with the whistle and cook upto 2 whistles.
  • Let the pressure release on its own and then remove the lid. You should be able to see moong dal and rice completely in their shape without breaking. Fluff up the cooked Akki Usli gently without breaking the rice or lentil. Serve hot with more coconut, chopped coriander leaves and lemon juice (optional).


  1. Dry roasting rice is an important step to make sure the grains remain separate after cooking. So, do not skip this.
  2. You may also add capsicum, peas, kohlrabi, sweet corn, cabbage etc. But, of course, the taste can slightly vary based on the choice of vegetables. Do not use any vegetables with water content.
  3. Please do not add more water like you do for khichdi and make this mushy. Like I mentioned, rice and moong dal should be dry and separate.
  4. Quantity of vegetables can be slightly increased or decreased as per choice.
  5. You may use ghee instead of oil for a much richer taste.
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