Easy Masala Khichdi Recipe | Vegetable Khichdi | Moong Dal Masala Khichdi

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup rice
  • ½ cup toor dal
  • ½ cup moong dal
  • 2 tbsp ghee
  • 1 tsp cumin
  • pinch hing
  • 1 tsp kasuri methi
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeirc
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tomato (finely chopped)
  • 3 tbsp peas
  • 1 carrot (chopped)
  • ½ potato (chopped)
  • 5 beans (chopped)
  • 2 tsp salt
  • 4 cup water
  • 2 tbsp coriander (finely chopped)

for tempering:

  • 2 tbsp ghee
  • 1 tsp cumin
  • pinch hing
  • 1 dried red chilli (broken)
  • pinch chilli powder

Method

  1. Firstly, in a bowl soak 1 cup rice, ½ cup toor dal, and ½ cup moong dal for 10 minutes.
  2. In a cooker, take 2 tbsp ghee. Add 1 tsp cumin, pinch hing, and 1 tsp kasuri methi. Saute until the spices turn aromatic.
  3. Further add 1 onion, 1 tsp ginger garlic paste and saute till they are cooked well.
  4. Keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, and ½ tsp coriander powder. Saute until the spices turn aromatic.
  5. Also, add 1 tomato and cook well.
  6. Add 3 tbsp peas, 1 carrot, ½ potatoes, 5 beans, and 1 tsp. Saute for 1 minute until the vegetables turn crunchy.
  7. Add in soaked rice and dal. Saute for 1 minute until the rice turns aromatic.
  8. Pour in 4 cup water, 1 tsp salt, and mix well.
  9. Cover and pressure cook for 3 whistles or until the rice and dal are cooked well.
  10. Add 1 cup water, and mix well adjusting the consistency as required.
  11. To prepare the tempering, heat 2 tbsp ghee. Add 1 tsp cumin, pinch hing, 1 dried red chilli, broken and pinch chilli powder.
  12. Splutter the temperign and pour over the khichidi.
  13. Also, add 2 tbsp coriander and mix well.
  14. Finally, enjoy Masala Khichdi Recipe with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.