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. 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. 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. 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. 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. 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. 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. 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. Super healthy and tasty…. ?? 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! 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. 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! 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. Reshma, Thank you Thank you so much for all your recipes. They are all so good. Bless. Damyanti Patel, Thank you I appreciate 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. D. Singh, Thank you 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 Nandy, thank you 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 Amala, thank you 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. Anshu, This is very flattering comment Superb khichdi..followed the recipe and it turned out amazing..liking forward to try other recipes as well. 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. Thank u so much for delicious khichidi…. Excellent Manjula… Followed your instructions to the T and the khichdi came out delicious.. Thank you! It is a very simple recipe. It is easy to make. Thanks manjula tai. 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…? Bebu, I have never been to ISKCON temples in India, I am sure that khichdi is delicious I think that’s pongal not kichidi.. 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.. 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. Dasa, recipe looks good, thank you for sharing Very useful and easy recipies I like the recipe .. n taste was so yummy Hi Manjula, Which rice did you use, is it basmati ? When I made with basmati the rice became very sticky! Hi. I just wanna know the cup u used to measur how many grams? Wow really taste good. I like it yaar. You make my dinner very good. Thank you for the post.
A recipe full of flavor and easy to prepare! Delicious recommendation.
Made it for tonight’s dinner. Entire family loved it! Kids just gobbled it up! Thanks, Ma’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
One of my favorites!
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.
Hello I wanted to know if we are cooking in traditional indian pressure cooker, how many whistles should we give before opening the cooker
Apeksha, I don’t use traditional cooker, butI think 2 whistle should work.
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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