Masala Khichdi

Masala Khichdi


Welcome to the delectable world of Indian cuisine, where flavours dance and aromas entice. Today, we embark on a journey to prepare a beloved Indian dish, Masala Khichdi, a symphony of wholesome goodness that will warm your heart and nourish your body. Masala Khichdi, a culinary gem of India, is a one-pot wonder, a hearty and nutritious dish that has been a staple of Indian households for centuries. Its name, Khichdi, translates to "mixture," aptly describing the medley of flavours and textures that await you.


  • 1 cup Split Yellow Peas (Moong Dal)
  • 1 cup Basmati Rice
  • 2 cups Water
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Ghee or Vegetable Oil
  • 1 teaspoon Cumin Seeds
  • 1 Green Cardamom
  • 1 Bay Leaf (Tej Patta)
  • 1 inch Cinnamon Stick
  • 1 Medium Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1 tablespoon Ginger, Grated
  • 2 Green Chilies, Chopped (Optional, for a Spicy Twist)
  • 1/2 cup Chopped Carrots
  • 1/2 cup Chopped Peas


  1. Rinse the Split Yellow Peas (Moong Dal) and Basmati Rice separately in a fine-mesh strainer until the water runs clear.
  2. In a large pot, combine the rinsed Split Yellow Peas (Moong Dal) and Basmati Rice with the Water, Turmeric Powder, and Salt. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the lentils and rice are tender.
  3. While the dal and rice are cooking, prepare the tempering. Heat the Ghee or Vegetable Oil in a small skillet over medium heat. Add the Cumin Seeds, Green Cardamom, Bay Leaf, and Cinnamon Stick. Let the spices sizzle and release their aroma for about a minute.
  4. Add the chopped Onion and cook until softened, about 5 minutes. Add the minced Garlic, grated Ginger, and Green Chilies (if using), and cook for another minute.
  5. Add the chopped Carrots and peas and cook for 2-3 minutes, or until the vegetables are tender-crisp.
  6. Pour the tempered mixture into the pot with the cooked lentils and rice. Stir gently to combine.
  7. Season with salt and pepper to taste.
  8. Cover the pot tightly and let the khichdi rest for 5-10 minutes, allowing the flavours to meld and the consistency to thicken slightly.
  9. Serve hot with Roti, Naan, or Paratha, accompanied by a dollop of dahi (yogurt) for a flavourful and wholesome meal.

Tips for a Perfect Khichdi:

  • For a richer flavour, use whole spices instead of ground spices. Toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.
  • If you don't have fresh cilantro, you can use frozen cilantro. Just thaw it in a microwave-safe dish and squeeze out as much moisture as possible before adding it to the skillet.
  • This recipe is also great with other vegetables, such as carrots, peas, or zucchini. Just add them to the skillet with the spinach and cook until tender.

Serving Suggestions:

  • Serve Masala Khichdi with roti, rice, or naan.
  • For a more flavourful dish, add a dollop of yogurt or sour cream to each serving.
  • Garnish with fresh cilantro or chopped green onions.


  • For a spicier dish, add more green chilies or a pinch of cayenne pepper.
  • For a sweeter dish, add a tablespoon of sugar or a dollop of honey.
  • If you don't have coconut milk, you can use milk or cream.

Tips for Serving:

  • Serve Masala Khichdi hot, as it will continue to thicken as it cools.
  • If you want to make the dish ahead of time, you can cook the chana dal, spinach, and coconut milk mixture and then reheat it before serving.
  • Reheat the Masala Khichdi with Spinach and Coconut mixture in a saucepan over medium heat, stirring occasionally, until heated through.
  • You can also reheat the dish in a microwave-safe dish, stirring occasionally, until heated through.
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