Masala Khichdi
Masala Khichdi is a comforting, one-pot Indian dish that marries the earthy flavors of basmati rice, yellow moong dal, and vibrant spices with the wholesome goodness of mixed vegetables. This flavor-packed recipe takes traditional khichdi up a notch with aromatic spices like garam masala, red chili powder, and asafoetida, all sautéed to perfection in ghee or oil. Cooked to a creamy consistency in either a pressure cooker or pot, this dish is a perfect blend of nutrition and indulgence, making it an ideal choice for a hearty weeknight meal. Garnished with fresh coriander leaves and served hot with yogurt, pickle, or crispy papad, Masala Khichdi is the ultimate comfort food that appeals to both the palate and the soul. Perfect for those searching for easy vegetarian dinner recipes or a twist on classic Indian comfort food!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow moong dal (split yellow lentils)
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Hing (asafoetida)
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 piece Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 cup Mixed vegetables (carrots, peas, beans, etc.), diced
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the basmati rice and moong dal thoroughly under running water until the water runs clear. Set aside.
Heat ghee or vegetable oil in a pressure cooker or heavy-bottomed pot on medium heat.
Add cumin seeds and mustard seeds. Let them splutter for 30 seconds before adding a pinch of hing (asafoetida).
Add the chopped onions and sauté until they turn golden brown, about 3-4 minutes.
Stir in the ginger-garlic paste and chopped green chili. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy, about 3-5 minutes.
Mix in the turmeric powder, red chili powder, and garam masala, and cook for 1 minute.
Add the diced mixed vegetables and sauté for 2-3 minutes.
Add the rinsed rice and dal to the pot and stir well to combine with the spices and vegetables.
Pour in 4 cups of water and add salt. Stir everything well.
If using a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat. If using a pot, cover and simmer for 25-30 minutes or until the rice and lentils are soft, stirring occasionally to avoid sticking.
Once the pressure naturally releases or the khichdi is cooked, open the lid and give it a gentle stir. Adjust the consistency by adding more water if needed.
Garnish with chopped coriander leaves and serve hot with pickle, yogurt, or papad on the side.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
