Masala Khichdi Recipe, Vegetable Khichdi, Moong Dal Masala Khichdi

Masala Vegetable Khichdi
Masala Khichdi

Masala khichdi is the comfort food, especially during summers. It also serves the best meal after a long wedding or vacation season to give rest to your tummy. It is light and easy to prepare yet tastes amazing. The veggies and ghee component in the masala khichdi make it a nutritious and wholesome meal.

As it is a one-pot meal it hardly takes any time to cook. When you are not in a mood to cook elaborate meals after a long day or during summers in scorching heat, this comes to the rescue. You can adjust the spices and pretty much everything to make this as per your taste.

Video Recipe –

Masala Moong Dal Khichdi Ingredients
Masala Khichdi Ingredients
How to Prepare –

This recipe doesn’t need any much of preparation. Wash and soak rice and dal (of your choice) for 10 – 15 mins. Make sure to clean 4-5 times or till water comes out clean. Cut the vegetables of your choice. I personally like onions, tomatoes and peas in this khichdi. If you like a bit of sweetness you can also add carrots and potatoes. Keep spices ready. Rinse rice and dal just before you start cooking.

How to make Masala Khichdi –

The ghee is the main ingredient which gives an aromatic flavour to the khichdi, so do not substitute it for anything else unless necessary. In ghee add mustard seeds, cumin seeds, whole red chilli, asafetida and turmeric powder. Asafetida gives a nice flavour to the dish and helps in easy digestion. Add vegetables of your choice and cook them properly.

I like my khichdi to be mild hence I use minimum spices you can also add ginger, garlic, whole spices, kasuri methi and garam masala if you wish too. If you like spicy food, you can add kanda-lehsun (Maharashtrian spice) as well. Cook all the veggies well with spices. Add soaked and rinsed rice and dal. Roast for 2-3 mins. Add enough water as per your preference. Adding water 4-5 times of rice and dal will yield nice loose khichdi. If you like a thicker consistency add less water. Moong dal tends to thicken the dish so if you are serving it a bit later make it slightly loose.

 

Whenever I am not in a mood to cook much all I do is pick up recipes which are simple to cook yet healthy and delicious. My favorites would be – Desi Style Macaroni Pasta, Lemon Rice, Tomato Rice, Matar Pulao with Spinach, Dilli Wali Aloo Tikki Chaat Recipe, Veg Mayo Sandwich, Veg Chowmein

 

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Masala Khichdi Recipe
Masala khichdi is the comfort food, especially during summers. It also serves the best meal after a long wedding or vacation season to give rest to your tummy.
Masala Moong Dal Khichdi
Course Main Dish
Cuisine Indian
Prep Time 5 - 10 Minutes
Cook Time 20 - 25 Minutes
Passive Time 10 - 15 Minutes
Servings
People
Course Main Dish
Cuisine Indian
Prep Time 5 - 10 Minutes
Cook Time 20 - 25 Minutes
Passive Time 10 - 15 Minutes
Servings
People
Masala Moong Dal Khichdi
Instructions
  1. Heat ghee in a pressure cooker. Add mustard seeds and let it splutter.
  2. Heat ghee in a pressure cooker. Add mustard seeds and let it splutter.
  3. Add cumin seeds and whole red chilli. Add asafetida and turmeric powder. Mix well.
  4. Add finely chopped onion. Saute for 2-3 minutes on a low flame.
  5. Add finely chopped tomatoes. Add salt and red chilli powder. Mix well.
  6. Cook on a low flame for 2-3 minutes.
  7. Add peas. Mix and cook till ghee starts to separate from the sides.
  8. Add soaked and rinsed rice, moong dal and toor dal. Mix well. Roast for 2-3 minutes on a low flame.
  9. Add water as per desired consistency. Add lime juice.
  10. Mix well and allow to boil.
  11. Cover and pressure cook on a high flame for 2 whistles and for 2-3 whistles on a low flame.
  12. Switch off the flame and open the cooker only after pressure is released by itself.
  13. Give it a gentle mix. Top it with some more ghee.
  14. Garnish with coriander leaves and serve hot with raita/curd, Pickle and papad.
Recipe Notes

• Tastes best when cooked in ghee.
• Basmati tukdi (Broken Basmati) gives a best texture and taste to this recipe. Kolam rice also goes well (I have used the same in this recipe).
• You can avoid adding toor dal, I personally like the taste of toor dal in masala khichdi, so I add it.
• You can also use green moong dal instead for yellow.
• Vegetables like carrots, capsicum, potatoes can be added as per taste. I personally don’t like the taste and texture of these veggies in khichdi.
• Garnish with ghee for better taste.
• You can also add ginger garlic if you wish to.
• If you are running short of time reduce the soaking time and cook for 7-8 whistles with more water.

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