Masala Dal Khichdi

Masala Dal Khichdi - Indian Curry ShackThis recipe takes me down the memory lane when I knew almost nothing to cook and there was Khichdi to my rescue. It’s such a comforting dish. Simple, yet full of flavour in every bite. With time, I have been trying different variations of Khichdi and they all turned finger-licking.

Made with a combination of Arhar/Toor Dal (lentils) and Rice. The aromatic spices used in this Masala Dal Khichdi makes it class apart.

Preparation Time 15-20 minutes
Cooking Time 35-40 minutes
Servings 4
Main Ingredients Arhar/Toor Dal (Lentils) & Rice
Course Main-course
Level Of Cooking Medium


  • Rice  1/2 cup
  • Arhar/Toor Dal (lentil)  3/4 cup
  • Onion  1 large chopped
  • Ginger  2 inch piece grated
  • Garlic  5-6 cloves grated
  • Tomato  1 medium chopped
  • Cauliflower  1 cup chopped
  • Brinjal/Eggplant  1 cup cubed
  • Carrot  1/2 cup cubed
  • Green Chillies  2 broken
  • Chopped Coriander  2 tablespoons
  • Cumin Seeds  1/2 teaspoon
  • Cloves (laung)  2
  • Black Peppercorns (kali mirch/golki)  4
  • Cinnamon  1 inch stick
  • Green Cardamom (badi elaichi)  1
  • Turmeric Powder  1/2 teaspoon
  • Red Chilli Powder  1 teaspoon
  • Ghee (Clarified Butter)  3 tablespoons
  • Salt  to taste


Step 1
Clean, wash and soak the rice and dal (lentils) in water for 15 mins. before cooking. Drain and keep aside.

Step 2
Heat 2 tablespoons of ghee in a pressure cooker. Add the cumin seeds, cloves, peppercorns, green cardamom and cinnamon. When the seeds crackle, add ginger, garlic and onions. Saute for 2-3 minutes. Now, add cauliflower, brinjal and carrot and saute for 4-5 minutes. Add salt to taste, turmeric powder, half the garam masala and red chilli powder. Mix well.Stir-fried Veggies for Masala Dal Khichdi - Indian Curry Shack

Step 3
Add soaked rice and dal (lentils) and mix. Add 4 cups of water and broken green chillies and mix well. Pressure cook for 5-7 whistles.Masala Dal Khichdi being cooked - Indian Curry Shack

Step 4
Allow the steam to escape before opening the lid. Add the remaining garam masala and red chilli powder and 1 tablespoon of ghee (clarified butter) and give a stir. Check salt, add if required. Add 1/2 cup of hot water and mix well if the khichdi is too thick.

Step 5
Serve piping hot garnished with coriander leaves with natural yogurt, papad or potato chips and any pickle.Masala Dal Khichdi with Papad, Curd & Pickle - Indian Curry Shack

Relish your Palate!

8 responses to “Masala Dal Khichdi”

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