LoadingAdd to favorites

Masala Khichdi (Rice and Moong Dal)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

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.

This recipe will serve 3.

Preparation time: 10 minutes.

Cooking time: 20 minutes.

Masala Khichdi - Rice and Moong Dal Recipe by ManjulaIngredients:

  • 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 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric (haldi)
  • 1 tablespoon clarified butter (ghe)
  • 3 cups water for cooking

For spice mix

  • 2 tablespoons clarified butter (ghe)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon mustard seeds (rai)
  • 1/8 teaspoon asafetida (hing)
  • 1-1/2 cups tomatoes finely chopped
  • 1 green chili finely chopped adjust to taste
  • 1/4 teaspoon red chili powder (lal mirch)
  • 1/2 teaspoon salt
  • 2 teaspoon ginger finely shredded
  • 2 tablespoon cilantro finely chopped
  • ¼ teaspoon garam masala

Method

  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.
  7. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
  8. 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.
  9. 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.
  10. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.

Enjoy!


Please Subscribe to my YouTube channel


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

  1. 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.

  2. 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.

  3. 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

  4. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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.

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

  11. 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 to archana Cancel reply

Your email address will not be published. Required fields are marked *

*