Masala Khichadi Recipe

Posted on February 17th, 2011 by
Masala Khichadi Recipe
Serves 4 people
30 minutes

Masala Khichadi is a very popular dish in eastern, northern and western India. Rice and lentils are cooked with vegetable and spices. Masala khichadi is a complete one-pot meal. Traditionally it is served with kadhi.


  1. Soak rice and dal separately in hot water for 15 minutes, keep aside.
  2. Heat ghee or oil in a pressure cooker, add cloves and cinnamon.
  3. Then add cumin seeds, wait until seeds crack.
  4. Add chili, grated ginger, potatoes, carrots, green beans and peas.
  5. Mix well and cook for a minute, stirring occasinally.
  6. Add tomatoes, allow to cook for 2 to 3 minutes, stirring occasinally.
  7. Add drained dal and cook for a minute, stirring occasinally.
  8. Add the drained rice, turmeric powder, red chili powder, coriander powder and salt, mix well.
  9. Add 4 cups of hot water and pressure cook on medium high heat for 15 minutes.
  10. Garnish with cilantro, serve with kadhi.


  • 1 Cup Basmati Rice
  • ½ Cup Yellow Split Lentils (Yellow Moong Dal)
  • ¼ Cup Frozen Peas
  • ¼ Cup Carrots and Green Beans, diced
  • 1 Potato, peeled and diced
  • 1 Tomato, diced
  • 1 Tablespoon Ghee or Oil
  • 2 Cloves
  • 1 small Stick Cinnamon
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Coriander Powder
  • ½ Teaspoon Ginger, grated
  • 1 Green Chili, finley chopped
  • Salt to Taste
  • To Garnish:
  • 2 Tablespoons Cilantro, (Coriander Leaves), finley chopped
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