Masala Khichdi Recipe

For those of you who are new to the concept of ‘khichdi’, it is very simply an Indian version of risotto or the classic dal chawal combination cooked together. The dish is a common favourite across Indian households, with regional variations of course. And not just because it is super easy to make but also because the dish absolutely delicious. A tad fancier version of the classic Indian comfort food is masala khichdi.

The masala khichdi uses more than one kind of dal, which is sautéed along with the rice and Indian spices before pressure-cooking. The recipe is as easy as the conventional khichdi and can be prepared in under an hour, making it perfect for day you don’t want to spend hours in the kitchen and yet whip up a delicious meal. Follow the recipe below to enjoy a bowl of masala khichdi tonight!

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Masala Khichdi Recipe

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Rating: 5
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Course

Main Dish

Cuisine

Indian

Prep Time

20 minutes

Cook Time

25 minutes

Servings

people MetricUS Imperial

Ingredients

• 1/2 cup Rice
• 2 tbsp moong dal split green grams
• 2 tbsp toor dal split pigeon peas
• 1 onion finely chopped
• 2 tbsp Peanuts
• 2 cups Water
• 2 tbsp ghee
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Cloves
• 1 cinnamon stick
• 1 small bay leaf
• 4 black peppercorns
• 1/2 Star Anise
• 1 Dry Red Chilli broken
• 1/2 tsp red chilli powder
• 1/4 tsp Turmeric powder
• 1 tbsp coriander leaves finely chopped
• salt to taste

Course Main Dish Cuisine Indian Prep Time 20 minutes Cook Time 25 minutes Servings people MetricUS Imperial Ingredients 1/2 cup Rice 2 tbsp moong dal split green grams 2 tbsp toor dal split pigeon peas 1 onion finely chopped 2 tbsp Peanuts 2 cups Water 2 tbsp ghee 1/4 tsp Mustard seeds 1/2 tsp Cumin seeds 2 Cloves 1 cinnamon stick 1 small bay leaf 4 black peppercorns 1/2 Star Anise 1 Dry Red Chilli broken 1/2 tsp red chilli powder 1/4 tsp Turmeric powder 1 tbsp coriander leaves finely chopped salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Wash rice, toor dal and moong dal and soak them together in water for 20 minutes. Drain and keep aside until needed.
2. Heat 2 tablespoons ghee in a pressure cooker. Add mustard seeds and let them crackle. Add cumin seeds, cloves, cinnamon, bay leaf, black peppercorn, star anise, dry red chilli and peanuts; and sauté for a minute.
3. Add chopped onion and sauté until onion turns light brown or for approximately 1-2 minutes.
4. Add drained rice, toor dal, moong dal, red chilli powder, turmeric powder and salt. Sauté for about a minute.
5. Add 2 cups water, mix well and close the lid. Pressure cook for 3 whistles on medium-high flame.
6. Turn off flame and let the pressure inside pressure cooker comes down. Open the lid carefully, about 6-8 minutes.
7. Serve with plain yogurt, papad, pickle, and ghee.