Moong Dal Khichdi I Masala Khichdi

Moong Dal Khichdi is one of those classic Indian comfort foods that everyone has their version of. Some like it thick and mushy, while others prefer it semi-thick with each grain just holding its shape. No matter how you make it, a generous spoonful of ghee on top makes all...
Ingredients
For the Khichdi
- basmati rice1cup
- moong dal (split yellow lentils)1/2cup
- water5cups
- salt1tsp
- turmeric powder1/2tsp
For Tempering (Tadka)
- ghee or oil2tbsp
- cinnamon stick1in
- cumin seeds1tsp
- mustard seeds1tsp
- dry red chillies2
- curry leaves1sprig
- asafoetida (hing)1/4tsp
- chopped ginger1tsp
- chopped garlic1tsp
- green chillies chopped2
- onion finely chopped1
- Kashmiri red chilli powder1tsp
- tomato puree1/3cup
- garam masala1/2tsp
- Fresh coriander leaves, chopped (for garnish)
Nutrition (per serving)
Calories
174.6kcal (8.73%)
Protein
5.2g (10.4%)
Carbs
25.3g (9.2%)
Sugars
1.3g (2.64%)
Healthy Fat
2.5g
Unhealthy Fat
3.5g
% Daily Value based on a 2000 calorie diet
How to make Moong Dal Khichdi I Masala Khichdi
Prepare the Khichdi
- Step 1
Rinse the rice and moong dal thoroughly until the water runs clear. Soak them together in water for 30 minutes.
- Step 2
If using a pressure cooker, add the soaked rice and dal to the cooker with water, salt, and turmeric. Cook on medium heat for 2-3 whistles. Let the pressure release naturally, then mash gently and set aside.
- Step 3
If cooking in a pot, combine the soaked rice and dal with water, salt, and turmeric. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until both are soft. Mash lightly and keep aside.
Make the Tempering (Tadka)
- Step 1
In a large kadhai or pan, heat ghee or oil over medium heat.
- Step 2
Add cinnamon stick, cumin seeds, and mustard seeds. Once they begin to splutter, add dry red chillies, curry leaves, and asafoetida. Sauté until aromatic.
- Step 3
Add chopped ginger, garlic, and green chillies. Cook until the raw smell disappears.
- Step 4
Stir in chopped onions and sauté until they turn soft and translucent.
- Step 5
Mix in the Kashmiri chilli powder, followed by tomato purée and a splash of water. Cook the masala until the oil begins to separate.
Combine and Cook
- Step 1
Add the cooked rice-dal mixture to the kadhai and mix well with the masala.
- Step 2
Adjust salt and spices as needed. If the khichdi feels too thick, add hot water to loosen the consistency as required.
- Step 3
Simmer for 2–3 minutes on low heat, stirring gently. Finish with garam masala, chopped coriander, and a final dollop of ghee. Cover and let it rest for a few minutes before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
174.6kcal (8.73%)
Protein
5.2g (10.4%)
Carbs
25.3g (9.2%)
Sugars
1.3g (2.64%)
Healthy Fat
2.5g
Unhealthy Fat
3.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
You can use any rice variety you prefer; basmati adds a delicate aroma.
Adjust the number of chillies or type of chilli powder as per your spice tolerance.
For a richer flavour, always use ghee for tempering.
FAQS
Can I use a different type of lentil?
Yes, you can use other lentils like toor dal or masoor dal, but the cooking time may vary.
What can I serve with khichdi?
Khichdi pairs well with papad, pickle, and yogurt for a complete meal.
Can I make this Masala Moong Dal Khichdi vegan?
Absolutely! Just replace ghee with any neutral cooking oil (like sunflower, vegetable, or coconut oil) for the tempering.
Is hing (asafoetida) vegan and gluten-free?
Hing is derived from a plant and is naturally vegan. Many store-bought varieties are mixed with wheat flour, so they may not be gluten-free. For a vegan and gluten-free option, look for pure hing or those blended with rice flour.
Can I skip tomatoes?
Yes! You can skip them or replace them with a little lemon juice for tang. Use chopped, ground, or puréed tomatoes—whatever’s handy.
How can I store leftover khichdi?
Store leftover khichdi in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to adjust the consistency.
Can I skip the tempering?
The tempering adds a lot of flavor to the dish, but you can skip it if you prefer a simpler version.
Loading reviews...
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia