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Masala Khichdi

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bowl of masala khichdi topped with ghee and coriander

Masala khichdi takes the plain rice-and-dal khichdi most homes know well and gives it a proper tempering, vegetables and warm spices, so it eats like a complete meal rather than a fallback. Rice and yellow moong dal cook together in one pot until soft and just loose, while onion, tomato, carrot, peas and beans add colour and bite. A final ghee tempering with cumin and dried red chilli goes over the top at serving, which is where much of the aroma comes from. It suits weeknight dinners, lunch boxes that will be reheated, and days when a single pot is all the cooking anyone wants to do. Serve it hot with curd, papad or pickle on the side, and adjust the water at the end: khichdi thickens as it stands, so a splash of hot water brings it back to a soft, spoonable consistency without diluting the seasoning if you check the salt afterwards.

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4
Difficulty
Easy
Calories
320 kcal
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Mix Dal Khichdi Recipe | Pancharatna Dal High Protein Veg Khichdi - Protein Packed Comfort Food

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Ingredients

19 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

10 steps
  1. 1

    Step 1

    Rinse the rice and moong dal together 2 to 3 times, drain, and set aside for 10 minutes.

  2. 2

    Step 2

    Heat 1 tbsp ghee in a pressure cooker on medium heat. Add 1/2 tsp cumin seeds and the asafoetida and let the seeds crackle for a few seconds.

  3. 3

    Step 3

    Add the onion and cook for 3 to 4 minutes until soft and light golden. Add the ginger-garlic paste and cook for 1 minute.

  4. 4

    Step 4

    Add the tomato, turmeric powder, red chilli powder and coriander powder. Cook for 2 to 3 minutes until the tomato softens.

  5. 5

    Step 5

    Add the carrot, green peas and green beans. Stir for 1 minute.

  6. 6

    Step 6

    Add the drained rice and dal and stir gently for 1 minute so the grains are coated in the masala.

  7. 7

    Step 7

    Pour in 900 ml water, add the salt, and stir well. Close the lid and pressure cook on medium heat for 3 whistles. Let the pressure release naturally for 10 minutes before opening.

  8. 8

    Step 8

    Stir the khichdi. If it is thicker than you like, stir in a little hot water until it is soft and spoonable, then check the salt.

  9. 9

    Step 9

    For the tempering, heat the remaining 1 tbsp ghee in a small pan. Add the remaining 1/2 tsp cumin seeds and the dried red chilli and let them sizzle for a few seconds.

  10. 10

    Step 10

    Pour the tempering over the khichdi, sprinkle with garam masala and coriander leaves, stir once, and serve hot.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Nutrition Facts

Estimated per serving (4)

320 kcal / Calories
Protein 11 g
Carbs 52 g
Total Fat 8 g

* Nutritional values are approximate and intended for informational purposes only. Actual values may vary based on ingredient brands and portion sizes.

Tags & Keywords

North Indian

Dal Tadka

Dal Tadka is a homestyle yellow dal made from arhar (toor) dal pressure-cooked until soft, simmered with a simple onion-tomato base, and finished with a sizzling tadka of ghee, garlic, cumin and dried red chillies poured over the top just before serving. The dal itself is smooth and mildly spiced, while the tadka adds the aroma and flavour that make the dish special. It is an everyday lunch or dinner staple served with steamed rice or rotis, and a little extra ghee on top is very welcome. A practical tip: add the tadka at the very end and cover the dal for 2 minutes — the dal absorbs the smoky garlic flavour much better than if you stir and serve immediately.

35 minutes

South Indian

Curd Rice with South Indian Tempering

Curd rice, or thayir sadam, is soft-cooked rice mixed with curd and finished with a South Indian tempering of mustard seeds, urad dal, chana dal, curry leaves and chillies. The details that matter are simple: the rice should be softer than plain steamed rice, it should cool a little before the curd goes in so the curd does not split or turn too sour, and a small amount of milk keeps the texture creamy if the dish will sit for a while before eating. The garnish is kept simple — just the tempering and fresh coriander — so the rice stays plain and cooling. Curd rice works as the last course of a meal, as a lunch-box dish, or as a light meal on its own with pickle. Serve at room temperature or slightly chilled, and stir before serving because it firms up as it stands.

30 minutes

Maharashtrian

Kanda Bhaji (Onion Pakoda)

Kanda Bhaji is the Maharashtrian onion pakoda that belongs to a rainy afternoon — thinly sliced onions mixed with besan, rice flour, green chilli, and ajwain, dropped by hand into hot oil and fried until lacy, crisp, and deep golden at the edges. The centre stays just tender, the edges crunch, and a glass of hot cutting chai on the side completes it. The practical secret is to add almost no water: salt the onions first and let them rest for 10 minutes, and their own moisture is usually enough to bind the batter. A watery batter makes bhaji that soak up oil and go soft within minutes.

40 minutes