Masala Khichdi, a classic Indian dish, is more than just a meal; it celebrates flavours and textures that epitomize comfort food in Indian cuisine. This humble yet flavorful dish is a staple in many households and is often seen as a go-to recipe for a quick, nutritious meal. Masala Khichdi is a versatile dish that caters to different palates and preferences. It is made with a harmonious blend of rice, toor dal (split pigeon peas), and various spices.
About the Recipe:
Masala Khichdi is a perfect example of how simple ingredients can transform into something incredibly delicious and comforting. It’s a dish that invites you to explore the richness of Indian spices and the art of balancing flavours.
Why You Will Love This Recipe:
The beauty of Masala Khichdi lies in its simplicity and depth of taste. It’s a dish that warms the soul, offering a hearty, nutritious meal that’s both easy to prepare and deeply satisfying.
Achieve the perfect consistency by balancing the rice-to-water ratio and adjusting the cooking time based on your pressure cooker. The key is to end up with a dish that is neither too dry nor too mushy.
Serving and Storing Suggestions:
Serve Masala Khichdi hot, ideally with a dollop of ghee, yoghurt, or pickle on the side. It stores well in the refrigerator for several days and can be easily reheated.
Other Similar Recipes:
This dish is a powerhouse of nutrients. Toor dal provides protein and fibre, while spices like turmeric offer anti-inflammatory benefits.
- 1 cup Rice
- ½ cup Toor Dal
- 4 cups Water
- 1 Potato Medium
- 1 Onion
- ½ cup Green Peas
- 4 Green Chillies
- 1 Tbsp Dhaniya (Coriander Powder)
- 1 Tbsp Jeera (Cumin Powder)
- 1 Tbsp Turmeric Powder
- Salt to Taste
- 2 Tbsp Ghee
- 2 Tbsp Oil
- ½ Tbsp Mustard Seeds
- ½ Tbsp Jeera (Cumin Seeds)
- 3-4 Cloves
- 2-3 Red Chillies
- 3-4 Cinnamon Sticks
- Heat oil and ghee in a kadai (wok).
- Add mustard seeds, cumin seeds, cloves, red chillies, and cinnamon sticks. Wait for them to splutter.
- Stir in green chillies, coriander powder, cumin powder, turmeric, and chopped onion. Fry until the onion turns light golden brown.
- Add diced potatoes and green peas, cooking them for a few minutes.
- Separately, wash and drain the rice and toor dal.
- Add the rice and dal to the kadai, frying for 2 minutes.
- Transfer everything to a pressure cooker.
- Add water and salt to taste.
- Cook for 2-3 whistles. Wait for the pressure to release before opening.
- Serve the khichdi hot.
Frequently Asked Questions
Can Masala Khichdi be made with different types of lentils?
Yes, Masala Khichdi is adaptable and can be made with various lentils. While toor dal is traditionally used, you can experiment with moong dal, masoor dal, or a combination of lentils. Each type of lentil offers a unique flavour and texture, making your khichdi experience memorable each time.
What are some serving suggestions for Masala Khichdi?
Masala Khichdi pairs wonderfully with a range of accompaniments. A dollop of ghee enhances its richness, while a cool, creamy yoghurt side balances the spices. You can serve it with tangy Indian
pickles or a fresh cucumber salad. Pair it with roasted papadums or a simple stir-fry for a more elaborate meal.
How can I store and reheat leftover Masala Khichdi?
Leftover Masala Khichdi can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, microwave it with a sprinkle of water to keep the khichdi moist, or reheat it on the stove over a low flame. You may need to add a little water to adjust the consistency, as khichdi tends to thicken when