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Masala Khichdi

Course Main Course
Cuisine Indian


  • ½ cup Moong Dal
  • ½ cup Rice
  • ¼ cup Oil
  • 4 Baby Potatoes cut into two pieces
  • 8-10 Cauliflower Flowerets
  • ¼ cup Green Peas
  • 1 pinch Asafoetida
  • 1 tsp Ginger fine chopped
  • 2 Dry Red Chillies
  • 1 Bay Leaf
  • 3-4 Cloves
  • 1 Green Cardomom
  • 1 tbsp Cumin Seeds
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Red Chilli powder
  • 1 tsp Coriander Powder
  • 2 Green
  • 1 Tomato fine chopped
  • Salt
  • Ghee
  • ¼ tsp Garam Masala Powder
  • 4 cups Water


  • wash and soak dal and rice in water for 2 hours. After 2 hours strain the water. Heat wide and deep pan at medium heat.
  • Add oil and potatoes. Cook potatoes till they are golden brown. Take them out and add cauliflower.
  • Saute and cook cauliflower till they are golden brown. Take them out.
  • Now in the same oil add hing, tej patta, ginger and whole red chilli, cloves, cardamom. Saute them and add cumin seeds.
  • Let the cumin seeds splatter and add turmeric powder, chilli powder and coriander powder.
  • Add 2 tbsp of water and cook spices till they release oil. Now add strained dal rice and cook them for 2-3 minutes in masala.
  • Add 2 cups of water, salt and mix well. Cover the pan and cook khichdi on medium flame for 10 minutes.
  • Mix khichdi couple of times in between to avoid burning. After 10 minutes add green chilli, potatoes, cauliflower, peas and tomatoes.
  • Mix them well and add 2 more cups of water. Cover the pan again and cook khichdi for 15 more minutes.
  • Stir it couple of times in between. After 15 minutes mix the khichdi and mash it with ladle.
  • Now add ghee and garam masala and mix well. Switch off the heat and covet the pan for 2 minutes. Khichdi is ready to serve. Take it out in a serving bowl, add some ghee and serve it with papad and raita.


Keyword khichdi
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