Masala Khichdi (Rice and Moong Dal)


Masala Khichdi (Rice and Moong Dal)

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.
5 from 2 votes
10 20 minutes
Course Main Course
Cuisine Indian
Servings 3 people


  • 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


  • 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


  • 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.
Tried this recipe?Let us know how it was!

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

Please Subscribe to my YouTube channel

40 thoughts on “Masala Khichdi (Rice and Moong Dal)

  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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

  7. 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.

  8. 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.

  9. 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…?

    1. 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..

    2. 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.

  10. 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

  11. 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.

  12. 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.