Masala Khichdi

Masala Khichdi

Khichdi is a preparation of rice and lentils and is a comfort food. It is also a common baby food or food for people who are sick as it is a very basic and healthy food without any or much spices. It is a very quick recipe too. Rice and dal are pressure cooked with salt and turmeric and its done.

I was never a khichdi fan until I had this wonderful spicy or masala version of khichdi. In Bangalore, we were local guardians to a wonderful girl from Gujarat who was in Bangalore to study Pharmacy. Her mom made this Khichdi for us when she came to drop her to Bangalore. Since then, Masala khichdi is a regular on our menu.

Since then I have also tasted this dish at few restaurants where it is called dal khichdi. I still love this simple and quick masala version made by Ridhhi’s mom. This can be a quick and filling meal if you are tired to cook roti sabji or you just want a healthy one pot meal. You can eat this masala khichdi with pickle, curd, papad or have it the gujju way with a glass of chilled chaas (buttermilk).

Masala Khichdi


Serves 3

  • ¼ cup rice
  • ¼ cup mung Dal
  • 3 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 8-10 curry leaves
  • 2 inch piece ginger grated
  • 2-3 cloves garlic chopped (optional)
  • 1 green chilli slit
  • 1 dry red chilli broken
  • 2 tbsp groundnuts
  • 1 small onions chopped
  • 1 small potato chopped
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • ¼ tsp garam masala
  • 1 tsp coriander powder
  • 3 cups water
  • 2 tbsp fresh chopped coriander
  • Salt to taste


Wash rice and dal 3-4 times and soak them in 3 cups of water for 5 minutes.

Heat oil in a cooker. Add mustard seeds and cumin seeds. Once the seeds pop, add curry leaves, dry red chilli, and green chilli. Add ginger and garlic and sauté. Add groundnuts and sauté. Add onions and cook till they are translucent. Add potatoes, red chilli powder, turmeric, coriander powder, and garam masala and mix well. Add the washed rice and dal with water. Add salt and mix well.

Close the lid and pressure cook for four whistles. Once the pressure is released, open the cooker and mix well. Mash the khichdi with the back of the spoon while mixing. Add chopped coriander and mix well. Serve hot with curd, pickle, and papad.

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