Masala Khichdi

Masala Khichdi is rice and lentil based spicy preparation with the addition of vegetables. It is the spicier version of the plain khichdi and can be easily whipped as a one pot meal. With the blend of rice, dal and veggies, it makes a healthy and comfort dish.

Masala Khichdi

Whenever we want something comforting, I do prepare the plain moong dal khichdi paired with kadhi. But, there are certain times when my family wants to have something spicy yet comforting and I resort to making Masala Khichdi. I find it very simple and also less time consuming. Most of the times, I prepare it by adding whatever veggies are available at hand, but there are time when I keep it simple with just onions, tomatoes, green chillies and ginger and spice powders. Below recipe is the simpler version, which I made last Sunday for lunch after an outing under the hot sun.

Masala Khichdi paired with chilled curds, pickle and pappad makes a complete and hearty meal. We enjoy it even plain drizzled with ghee – yummy and totally lipsmacking.

Masala Khichdi


Rice – ¾ cup (my one cup measures 200 gms)
Moong dal – less than ½ cup
Tur dal – less than ½ cup
Onion – 1 big sized
Tomato – 1 big sized
Green chilli – 2
Curry leaves – a handful
Ginger – ½” piece
Chilli powder – ¾ tsp
Turmeric powder – ¼ tsp

To temper
Ghee – 1 ½ tbsps
Hing or asafoetida – ½ tsp
Cinnamon – ½” piece
Cloves – 4
Bay leaf – 1
Peanuts – a handful


Preparation time – 10 mins
Cooking time – 20 mins
Total time – 30 mins
Serves 4

  1. Wash the rice and dal well in water for 2 times and set aside. Chop onions, tomato, coriander leaves and ginger. Slit the green chillies.
  2. Heat ghee or oil in a pressure cooker; add the ingredients under ‘To temper’ and sauté for a minute or until the peanuts are crisp.
  3. Add onions, ginger and curry leaves. Cook till the onions turn translucent.
  4. Add tomatoes and cook until they turn mushy.
  5. Add the washed rice-dal along with chilli and turmeric powders and salt to taste. Add water and mix well. I used about 4 cups (around 800 ml) of water for 1 ¾ cups of rice-dal. Resulting consistency of the khichdi is not dry nor like porridge. If you like it mushier, increase the water quantity.
  6. Pressure cook on high for up to 3 whistles and then lower the flame and cook for another 5 mins and put off the flame.
  7. Wait for the pressure to release. Open and garnish with finely chopped coriander leaves.

Drizzle ghee over the Masala Khichdi and serve hot with curds, pickle and pappad.

Masala Khichdi


  1. My one cup measures 200 ml.
  2. I used a combination of tur and moong dals. You can either use any one or use a combination of dals like masoor, green gram and so on.
  3. You can add chopped potatoes, carrots, beans, brinjal, peas, capsicum or any veggie of your choice along with tomatoes. I sometimes add greens like spinach or methi too.
  4. If you want it spicier, you can increase the green chillies or red chilli powder levels.
  5. I have used ghee for the tempering, which gives a nice flavor. Instead, you can use oil or a combination of ghee and oil too.