Indian Masala Khichdi with Lentils, Rice, and Spices
Equipment
- 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.
Ingredients
- 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
Instructions
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.