Moong Dal Khichdi I Masala Khichdi

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Leena Kohli (@leenakohli)

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...

Moong Dal Khichdi I Masala Khichdi  recipe
Prep Time
40min
Cook Time
30min
Total Time
1hr 10min

Ingredients

4 Servings
(1 serving = 1 bowl)

For the Khichdi

  • basmati rice
    basmati rice
    1cup
  • moong dal (split yellow lentils)
    moong dal (split yellow lentils)
    1/2cup
  • water
    water
    5cups
  • salt
    salt
    1tsp
  • turmeric powder
    turmeric powder
    1/2tsp

For Tempering (Tadka)

  • ghee or oil
    ghee or oil
    2tbsp
  • cinnamon stick
    cinnamon stick
    1in
  • cumin seeds
    cumin seeds
    1tsp
  • mustard seeds
    mustard seeds
    1tsp
  • dry red chillies
    dry red chillies
    2
  • curry leaves
    curry leaves
    1sprig
  • asafoetida (hing)
    asafoetida (hing)
    1/4tsp
  • chopped ginger
    chopped ginger
    1tsp
  • chopped garlic
    chopped garlic
    1tsp
  • green chillies chopped
    green chillies chopped
    2
  • onion finely chopped
    onion finely chopped
    1
  • Kashmiri red chilli powder
    Kashmiri red chilli powder
    1tsp
  • tomato puree
    tomato puree
    1/3cup
  • garam masala
    garam masala
    1/2tsp
  • Fresh coriander leaves, chopped (for garnish)
    Fresh coriander leaves, chopped (for garnish)

How to make Moong Dal Khichdi I Masala Khichdi

Prepare the Khichdi

  1. Step 1

    Rinse the rice and moong dal thoroughly until the water runs clear. Soak them together in water for 30 minutes.

    Step 1.1: Rinse the rice and moong dal thoroughly until the water runs clear
  2. 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 1.1: If using a pressure cooker, add the soaked rice and dal to the cooker with water, salt, and turmeric
    Step 1.2: If using a pressure cooker, add the soaked rice and dal to the cooker with water, salt, and turmeric
  3. 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)

  1. Step 1

    In a large kadhai or pan, heat ghee or oil over medium heat.

  2. 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.

  3. Step 3

    Add chopped ginger, garlic, and green chillies. Cook until the raw smell disappears.

    Step 2.1: Add chopped ginger, garlic, and green chillies
  4. Step 4

    Stir in chopped onions and sauté until they turn soft and translucent.

    Step 2.1: Stir in chopped onions and sauté until they turn soft and translucent
  5. 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.

    Step 2.1: Mix in the Kashmiri chilli powder, followed by tomato purée and a splash of water

Combine and Cook

  1. Step 1

    Add the cooked rice-dal mixture to the kadhai and mix well with the masala.

    Step 3.1: Add the cooked rice-dal mixture to the kadhai and mix well with the masala
    Step 3.2: Add the cooked rice-dal mixture to the kadhai and mix well with the masala
  2. Step 2

    Adjust salt and spices as needed. If the khichdi feels too thick, add hot water to loosen the consistency as required.

  3. 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.

    Step 3.1: Simmer for 2–3 minutes on low heat, stirring gently

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

  1. You can use any rice variety you prefer; basmati adds a delicate aroma.

  2. Adjust the number of chillies or type of chilli powder as per your spice tolerance.

  3. For a richer flavour, always use ghee for tempering.

FAQS

  1. 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.

  2. What can I serve with khichdi?

    Khichdi pairs well with papad, pickle, and yogurt for a complete meal.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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Leena Kohli

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