Masala Khichdi

By: Manjula Jain

November 5, 2014

Serving : 3 people

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5 from 2 votes

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Masala Khichdi

Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Every hosehold has their own recipe for khichdi. At my home khichdi was made just with rice and moong dal. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam.

Masala Khichdi

Ingredients

  • 1/2 cup moong dal washed and split
  • 1/2 cup rice
  • 1/2 cup green beans cut into about 1/2 inch pieces
  • 1 medium potato washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
  • 1 tsp salt
  • 1/4 tsp turmeric haldi
  • 1 tbsp clarified butter (ghe)
  • 3 cups water for cooking

Spices

  • 2 tbsp clarified butter or ghee
  • 1/2 tsp cumin seeds jeera
  • 1/2 tsp mustard seeds rai
  • 1/8 tsp asafetida hing
  • 1-1/2 cups tomatoes finely chopped
  • 1 green chilies finely chopped
  • 1/4 tsp red chili powder
  • 1/2 tsp salt
  • 2 tsp ginger finely shredded
  • 2 tbsp cilantro finely choped
  • 1/4 tsp garam masala

Instructions

  • Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
  • Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
  • After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
  • Turn off the heat and wait until steam has stopped before opening the cooker.
  • Mix the khichdi well, dal and rice should be very soft, little mushy.
  • Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
  • Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
  • Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
  • Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
 

Masala Khichdi

Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Every hosehold has their own recipe for khichdi. At my home khichdi was made just with rice and moong dal. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam.

  • 1/2 cup moong dal washed and split
  • 1/2 cup rice
  • 1/2 cup green beans cut into about 1/2 inch pieces
  • 1 medium potato washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
  • 1 tsp salt
  • 1/4 tsp turmeric (haldi)
  • 1 tbsp clarified butter (ghe)
  • 3 cups water for cooking

Spices

  • 2 tbsp clarified butter or ghee
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp mustard seeds (rai)
  • 1/8 tsp asafetida (hing)
  • 1-1/2 cups tomatoes finely chopped
  • 1 green chilies finely chopped
  • 1/4 tsp red chili powder
  • 1/2 tsp salt
  • 2 tsp ginger finely shredded
  • 2 tbsp cilantro finely choped
  • 1/4 tsp garam masala

  1. Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.

  2. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
  3. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
  4. Turn off the heat and wait until steam has stopped before opening the cooker.
  5. Mix the khichdi well, dal and rice should be very soft, little mushy.

  6. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.

  7. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
  8. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
  9. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
Main Course
Indian

Masala Khichdi Recipe: A Flavorful Blend of Spices & Goodness 

Masala Khichdi is a spicy rice-based variation of simple khichdi. It is a healthy gluten-free low fat but amazing comfort food and a great lunch box option. Khichdi is prepared with rice and lentils. Every household has its khichdi masala recipe. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually, khichdi is served with yogurt, pickles, and papadam.

  1. Preparing the Ingredients: Washing and Pressure Cooking 

Begin the process of making this flavorful masala khichdi recipe by thoroughly washing the rice and moong dal, and changing the water 3 to 4 times. Drain the water and transfer the washed rice and dal to a pressure cooker to save time. In the pressure cooker, combine the rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.

  1. Pressure Cooking the Masala Khichdi: Infusing Flavors

Close the pressure cooker securely and seal the exhaust or place the weight on top. Cook the mixture over high heat until the pressure cooker starts steaming. Once steaming begins, reduce the heat to medium and continue cooking for about 4 minutes.

  1. Allowing Pressure to Release: Ensuring Safety 

Turn off the heat and patiently wait until the steam has completely stopped before opening the pressure cooker. This step ensures safety and allows the pressure to release naturally.

  1. Mixing the Masala  Khichdi: Achieving Desired Texture 

Once the pressure has dissipated, carefully open the pressure cooker and mix the dal khichdi masala well. The dal and rice should be very soft and slightly mushy, creating a comforting and hearty texture.

  1. Tempering the Spices: Enhancing Flavor 

In another saucepan, heat clarified butter over medium heat. Test the oil's readiness by adding a cumin seed; if it crackles right away, the oil is ready. Add cumin seeds, black mustard seeds, and asafetida, and stir until the seeds crackle. Then, add tomatoes, green chili, ginger, salt, and red pepper, allowing the tomatoes to cook until tender and mushy for about 6 to 7 minutes over medium heat. Lower the heat, add cilantro and garam masala, and stir for an additional minute.

  1. Incorporating the Dal Khichdi Masala: Achieving Consistency 

Add the cooked rice to the saucepan, mixing gently. Gradually add hot water as needed to achieve the desired consistency of the dal khichdi masala, resembling a runny dough. Note that the dal khichdi masala will thicken slightly as it cools.

  1. Serving the Masala Khichdi: Enjoying Comfort and Flavor 

Serve the masala khichdi hot, accompanied by pickle, yogurt, and papadam. This comforting and flavorful dish is sure to satisfy your taste buds and provide a wholesome meal experience. If you loved our masala khichdi recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, chole biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

Comments

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    Isha
    October 7, 2021 at 7:36 pm

    Super healthy and tasty…. ??

    Lisa
    September 17, 2020 at 1:06 am

    Hi Auntie Manjula, greetings from Australia. This is one of my favourite recipes on your site. I have also taught it to *my* auntie, and it’s also one of her favourites now! I noticed on your Facebook page that you planned to do more recipes with the Instant Pot. Can you please advise how long /what setting is best for this recipe in the instant pot? Many thanks!

    Prapti
    September 3, 2018 at 4:16 pm

    Absolutely delicious! Best khichdi I have ever had. My friends visiting from New York introduced me to your website just today. Decided to try your khichdi and simply followed your instructions … it is my new favourite meal. I will make it for the girls at work tomorrow morning. Gratitude.

    carol
    December 14, 2017 at 3:46 pm

    This is the best kitchari recipe I have ever tried (and I have tried a lot of them). I have been searching for the perfect recipe since eating kitchari in Varanasi many years ago when I was recovering from an illness. This recipe made a similar kitchari…but maybe even a bit better. Many, many thanks for sharing. Now, I’m off the learn from your other videos!

    Reshma
    June 12, 2017 at 9:28 pm

    Dear Manjula,
    Your khichdi turned out excellent. The fragrance is so amazing. My family loves it. I added ajwain and kasuri methi to your ingredients. I also make the wheat laddos that you had posted. Its a huge hit. Thank you for all the wonderful recipes.

      Manjula Jain
      June 12, 2017 at 11:53 pm

      Reshma, Thank you

    Damyanti Patel
    April 3, 2017 at 2:13 am

    Thank you so much for all your recipes. They are all so good. Bless.

      Manjula Jain
      April 3, 2017 at 3:29 pm

      Damyanti Patel, Thank you I appreciate

    D. Singh
    February 22, 2017 at 8:03 pm

    Hi Aunty, I’ve tried this Khichdi recipe and I love it! I always make it, especially when I’m fasting from eggs, fish or meat to do my yearly puja. I love to eat this with a side dish that I make with raw, diced tomatoes, diced onions, crushed garlic, black pepper, hot green chilies, salt and olive oil; mix well and crushing a few pieces of the raw, diced tomatoes as you go along; this is so good together. I also make your Omelette recipe regularly because I love it so much. Thank you Aunty for sharing all your wonderful recipes with us. May God bless you and your family always.

      Manjula Jain
      February 22, 2017 at 11:10 pm

      D. Singh, Thank you

    nandy
    December 28, 2016 at 4:57 am

    We are bachelor’s we cook on our own we try ur recipes and we now are confident that we can open restaurant lol but it’s awsome really

      Manjula Jain
      December 30, 2016 at 11:20 pm

      Nandy, thank you

    Amala
    December 21, 2016 at 2:37 pm

    Thank you so much Manjula aunty. You resembles my mother. I am a non vegetarian and my husband is vegetarian. We live in Hawaii and sometimes it’s difficult to get all Indian vegetables here. Yesterday I tried this recipe, it came out very well. My husband liked it a lot. (I am a beginner at cooking.)Thank you so much aunty. Stay healthy and cheerful. With love and respect Amala

      Manjula Jain
      December 24, 2016 at 1:00 am

      Amala, thank you

    anshu
    April 26, 2016 at 3:39 pm

    Dear Aunty ,Thanks for the delicious recipes .You resemble my mom who was also a great cook like you. Whenever I see your videos I remember her so much.

      Manjula Jain
      April 26, 2016 at 7:00 pm

      Anshu, This is very flattering comment

    Yoan
    November 10, 2015 at 8:09 am

    Superb khichdi..followed the recipe and it turned out amazing..liking forward to try other recipes as well.

    n pradhan
    October 12, 2015 at 4:39 am

    The Khichdi can be made like that of fried rice consistency simply by reducing the water. For rice as much added for plain rice, for dal- same as the dal and for vegetables -no water. e.g. for 1/2 cup rice you can add 1 to 11/2 cup and for 1/2 cup dal you can add 1/2 cup water. Cook in rice cooker, so that you need not check in between.
    It can be served with any curry.

    oram sharada devi
    September 12, 2015 at 10:16 am

    Thank u so much for delicious khichidi….

    Rini
    September 3, 2015 at 8:12 am

    Excellent Manjula… Followed your instructions to the T and the khichdi came out delicious.. Thank you!

    Vrushali patil
    August 22, 2015 at 7:44 am

    It is a very simple recipe. It is easy to make. Thanks manjula tai.

    Bebu
    August 21, 2015 at 1:22 pm

    Madam have you even been to ISKCON temples in India..there they distribute Khichdi as prasad in donas(bowls made of leaves) it’s so delicious…could you tell us how do they make that…?

      Manjula Jain
      August 21, 2015 at 11:12 pm

      Bebu, I have never been to ISKCON temples in India, I am sure that khichdi is delicious

      archana
      September 2, 2015 at 5:27 am

      I think that’s pongal not kichidi..

      TheChef
      September 3, 2016 at 6:54 am

      The pongal cooking is same as Mrs manjula mentioned earlier.
      Just a small difference is that you need to Heat a pan over moderate heat. Dry roast the rice and dal until lightly golden. Remove pan from heat and cool the grains.
      Now Wash the rice and dal and drain..
      And follow the Mrs manjula’s procedure..

      Shubhkrishna dasa
      November 6, 2016 at 7:45 am

      I know ISKCON kitchen recipe.
      Take 1 kg moong ‌daal and
      9 L water
      Bring water to boil in open pan and add washed ‌daal in it.remove the foam which gets accumulated. Add half serving spoon turmeric powder. Add 1kg lauki cut in cubes and .5kg potatoes. After 10minutes add 0.5 kg green kaddu cut in cubes.when the ‌daal completely melts add rice and boil till the rice gets soft.
      You will need total 100 GM salt for kitchdi.50gms you add to the pot and 50 GM you keep for chaunk.
      Take a kadhai and add 100 GM pure ghee or mustard oil as per your taste. After it gets hot add mustard seed ,jeera , kadi patta and heeng and whole red chilli. Then add 50gm adrak paste and 50gm green chilli paste and fry till it leaves ghee or oil separate. Then add 1kg tomatoes cut in cubes and add the 50gm salt to melt it down. Also add 50gm sugar.after tomato completely Melts add to the kitchdi.offer to Krishna and then relish the prasadam.

        Manjula Jain
        November 7, 2016 at 9:03 am

        Dasa, recipe looks good, thank you for sharing

    Yethiraj ramprasad
    August 15, 2015 at 7:12 am

    Very useful and easy recipies

    sneha
    July 22, 2015 at 11:31 pm

    I like the recipe .. n taste was so yummy

    Anjali
    April 25, 2015 at 1:35 am

    Hi Manjula,

    Which rice did you use, is it basmati ? When I made with basmati the rice became very sticky!

    Nazir
    April 21, 2015 at 3:01 am

    Hi. I just wanna know the cup u used to measur how many grams?

    Moong Dal
    March 7, 2015 at 6:04 am

    Wow really taste good. I like it yaar. You make my dinner very good. Thank you for the post.

    Organic Rice
    December 20, 2014 at 4:26 am

    A recipe full of flavor and easy to prepare! Delicious recommendation.

    Priya
    December 15, 2014 at 8:19 am

    Made it for tonight’s dinner. Entire family loved it! Kids just gobbled it up! Thanks, Ma’am!

    Apeksha
    November 22, 2014 at 12:44 am

    Thanks heaps… Khichdi turned out simply delicious… The best part was that it was not too spicy and full o flavor and best flavor was the tanginess from the tomatoes …. Slurp was the reaction

    Rachel Leffler
    November 13, 2014 at 11:53 am

    One of my favorites!

    Mythreyee
    November 11, 2014 at 5:52 am

    All ur recipes are damn good!! I mostly try out only ur recipes during diwali for making new sweets. Thanks a ton! Expecting ur new recipes almost everyday.

    Apeksha
    November 5, 2014 at 1:58 pm

    Hello
    I wanted to know if we are cooking in traditional indian pressure cooker, how many whistles should we give before opening the cooker

      Manjula Jain
      November 5, 2014 at 4:31 pm

      Apeksha, I don’t use traditional cooker, butI think 2 whistle should work.

    Aarti
    November 5, 2014 at 10:12 am

    Nice recipe and thanks for sharing Manjula ji. But when you were adding rice and dal into the pressure cooker there were still a lot of grains remaining in the bowl. I hope you put them as well into cooker off-camera.
    In our tradition we don’t waste the food grains like this.

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