Masala Khichdi (Rice and Moong dal)


My husband is an hotelier,and his chef makes mouth watering masala khichdi….so yesterday I decided to add veges and masalas to our humble Dal Rice khichdi….which can be made in a jiffy. Let me warn you,in this recipe so much of chopping and tempering is required……one could  easily make a Biryani in that time….but trust me the final result is just mouthwatering.


1/2  cup Rice washed and soaked for half an hour.

1/2 cup Split green gram skinless (bina chilkewali moong dal)

1 cup mixed vegetables cubed(Carrots,Potatoes,Beans,Green peas.)

1 Onion chopped .

1 Medium sized Tomato chopped.

1tbsp Ginger and Garlic finely chopped.

2 Green chillies finely chopped.

1/4 tsp Haldi powder

1 tsp Red chilli powder.

1 tsp Dhania Jeera powder.

1/2 tsp Garam Masala.

1 tbsp Oil.

Salt to taste.

1 tbsp chopper Corriander leaves.

For Tempering:

1 tbsp Ghee

2 Red Chillies (dried)

6 Curry leaves.

1/4 tsp Asafoetida.


Heat 1 tbsp oil in a cooker or pressure pan,add chopped ginger and garlic,saute for a minute and add green chillies and onion.once onion turns translucent add chopped tomatoes, mix well and cook for 2 minutes.

Now add haldi powder,chilli powder and dhana jeera powder. Fry for a while, add 2 tbsp of water and let it cook for 2 minutes.

Add chopped vegetables,drained dal and rice,add salt.Mix well.

Add 3 cups of boiling water,mix well and cook on high for 3 whistles and on low for another 2 whistles.

Open the cooker after the pressure is realised.

Make a tempering of ghee,jeera,asafoetida,red chilli and curry leaves,add to the cooked khichdi,mix well.

Garnish with chopped Corriander leaves.

Remove in a serving plate and serve hot with pickle and papad.

Happy Cooking!!!


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