Few dishes capture the soul of Indian home cooking like a warm bowl of khichdi. It’s one of those things that instantly takes you back to childhood afternoons, grandma’s kitchen, and the cozy simplicity of home. This comforting Indian masala khichdi with lentils, rice, and spices is not just a dish—it’s a feeling. It’s soft, aromatic, gently spiced, and wonderfully nourishing. Whether you’re craving comfort food on a rainy evening or looking for something healing when you’re under the weather, this khichdi checks all the boxes. And while it borrows inspiration from regional variations like the Daal Khichdi recipe from Maharashtra and the Moong Dal Khichdi popular in Gujarat, this version brings its own cozy flair with a light masala twist.
Indian Masala Khichdi with Lentils, Rice, and Spices
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Pressure cooker or Instant Pot The easiest and fastest way to cook khichdi, ensuring everything becomes soft and well-blended.
Deep pot or Dutch oven If cooking on the stovetop, a thick-bottomed pot works great to prevent sticking.
Ladle or Wooden Spoon For stirring and serving.
Small Frying Pan For preparing a tempering (tadka) if doing it separately at the end.
- Rice – 1 cup basmati rice washed and soaked for 20 minutes
- Moong Dal – ½ cup split yellow moong dal lightly dry roasted for extra aroma
- Ghee – 2 tablespoons or sub with oil for a vegan version
- Cumin Seeds – 1 teaspoon
- Mustard Seeds – ½ teaspoon
- Asafoetida hing – a pinch (a classic element in many Khichadi recipes Indian households love)
- Green Chilies – 1-2 slit
- Ginger – 1-inch piece finely chopped
- Garlic – 4-5 cloves minced
- Turmeric Powder – ½ teaspoon
- Red Chili Powder – ½ teaspoon
- Coriander Powder – 1 teaspoon
- Vegetables – ½ cup each of chopped carrots green beans, green peas, and potatoes
- Water – 4 cups adjust for consistency
- Salt – to taste
- Cilantro fresh coriander – for garnish
- Lemon wedges – to serve
Optional Add-ins
- A small pinch of garam masala or a spoon of homemade sambar powder can deepen the flavor
- Add a spoon of yogurt on the side or a dollop of ghee on top for extra comfort
Prep the Ingredients
Wash rice and moong dal separately, soaking them in water for about 20 minutes. Meanwhile, chop all your vegetables and get your spices ready.
Roast the Dal (Optional but Recommended)
In a dry pan, lightly roast the moong dal until aromatic and slightly golden. This step adds a nutty depth that enhances the final flavor.
Sauté the Spices
Heat ghee in your pressure cooker or pot. Add mustard seeds and let them splutter. Add cumin seeds and a pinch of asafoetida. Stir in green chilies, ginger, and garlic. Sauté for a minute till fragrant.
Add Vegetables and Spices
Toss in chopped veggies. Stir for 2-3 minutes. Add turmeric, red chili powder, and coriander powder. Mix well so the vegetables are coated.
Combine Rice and Dal
Drain the soaked rice and dal. Add them to the pot and stir to combine with the masala and vegetables.
Add Water and Cook
Pour in 4 cups of water and add salt. Pressure cook for 3 whistles or cook covered on low heat until everything is soft and almost porridge-like. Stir occasionally and add water if it thickens too much.
Garnish and Serve
Once done, give it a gentle stir. Garnish with chopped cilantro and a squeeze of lemon juice. Top with a drizzle of ghee if desired.
Perfect Pairings
Khichdi is beautifully versatile and pairs well with various sides and condiments. Here are some delicious ideas:
- Yogurt or Raita: A chilled cucumber raita adds a cooling contrast to the warm, spiced khichdi.
- Papad: Crunchy roasted or fried papads add that crispy texture to each bite.
- Pickles: A spoon of spicy mango or lemon pickle cuts through the comfort with its tangy punch.
- Fried Green Chilies: A very Gujarati-style pairing, these lend a smoky heat to your plate.
- Buttermilk: Especially in traditional Gujarati recipes, chaas (buttermilk) makes for a hydrating, cooling drink alongside hot khichdi.
FAQs
1. What type of rice is best for khichdi?
Basmati rice is commonly used for its aroma and softness, but short-grain rice like sona masoori works great too. The goal is a soft, almost creamy texture, so choose rice that breaks down well during cooking.
2. Should I use moong dal or masoor dal?
Moong dal is preferred for its light, digestible nature, especially in classic khichdi dishes like the Moong Dal Khichdi. Masoor dal is a fine substitute and gives a slightly earthier flavor.
3. Can I make this without vegetables?
Absolutely. A plain dal khichdi is a go-to comfort meal, especially when you're feeling unwell or want something easy on the stomach. Just skip the veggies and stick to dal, rice, and basic spices.
4. How do I make restaurant-style khichdi?
To create Dal Khichdi Recipes restaurant style, finish the dish with a generous ghee tempering of garlic, cumin, and red chili. Garnish with fried onions or serve with a spiced tomato-onion raita.
5. Is this the same as khichu or khir?
Not quite. While related in comfort and simplicity, khichu is a steamed rice flour dough snack, often found in Gujarati recipes. Khir, on the other hand, is a dessert (similar to kheer) made with milk and rice. This masala khichdi is savory and wholesome, perfect as a one-pot meal.
