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A wholesome and comforting one-pot meal where rice and lentils are simmered with mixed vegetables and aromatic spices. It's the perfect nutritious dish for a light lunch or dinner, full of flavor and easy to digest.
For 4 servings
Wash the rice and moong dal together under running water until the water runs clear. Soak them in fresh water for at least 20-30 minutes. Drain and set aside.
Heat 2 tablespoons of ghee in a 3-liter or 5-liter pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter. Add the hing and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy. Add the spice powders: turmeric, red chili powder, and coriander powder. Sauté for one minute, stirring continuously.
Add the diced vegetables (potato, carrot, peas) and mix well, cooking for 2-3 minutes to coat them with the masala.
Add the drained rice and dal to the cooker. Gently stir for a minute. Pour in 4.5 cups of water, add salt, and mix everything well.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
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A wholesome and comforting one-pot meal where rice and lentils are simmered with mixed vegetables and aromatic spices. It's the perfect nutritious dish for a light lunch or dinner, full of flavor and easy to digest.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 419.51 calories per serving with 14.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Once the pressure has settled, open the lid. Gently mix the khichdi. If it seems too thick, add a little hot water to reach your desired consistency. Stir in the garam masala and the remaining 1 tablespoon of ghee.
Garnish with fresh coriander leaves. Serve hot with a squeeze of lemon juice, and accompaniments like yogurt (curd), papad, and pickle.
Use a mix of dals like toor dal (split pigeon peas) and masoor dal (red lentils) along with moong dal for a different texture and flavor profile.
Replace white rice with brown rice, quinoa, or millets like foxtail millet for a healthier, high-fiber version. Adjust water and cooking time accordingly.
Dry roast the moong dal until golden and fragrant. Use gobindobhog rice and add whole spices like cinnamon, cloves, and bay leaf. It's typically made without onion or garlic.
Temper with whole black peppercorns, curry leaves, and ginger. Garnish with ghee-roasted cashews for a rich and savory flavor.
The combination of rice (a cereal) and moong dal (a lentil) creates a complete protein profile, providing all the essential amino acids your body needs for muscle repair and growth.
Khichdi is light on the stomach and easy to digest, making it an ideal meal during illness, for young children, or for anyone seeking a comforting, gut-friendly meal.
The inclusion of lentils and a variety of vegetables makes this dish high in dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut microbiome.
This one-pot meal offers a balanced mix of complex carbohydrates, plant-based protein, and healthy fats (from ghee), providing sustained energy and keeping you full for longer.
Yes, Masala Khichdi is considered very healthy. It's a balanced one-pot meal containing carbohydrates from rice, protein from lentils, and vitamins and fiber from vegetables. It is easy to digest and provides sustained energy, making it an excellent comfort food.
One serving of this Masala Khichdi (approximately 1.5 cups or 425g) contains around 400-450 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. Follow the same steps, but after adding water, bring it to a boil, then cover and simmer on low heat for 20-25 minutes, or until the rice and dal are completely cooked and soft. You may need to stir occasionally to prevent sticking.
A 1:1 ratio of rice to dal, as used in this recipe, provides a perfect balance of texture and nutrition. You can adjust it to your preference; using more dal will make it richer in protein, while more rice will make it lighter.
It's very easy to fix. Simply add 1/2 to 1 cup of hot water to the cooked khichdi, mix well, and simmer for a few minutes until it reaches your desired consistency. Always use hot water to avoid a change in taste and texture.
Yes, khichdi is very versatile. Feel free to add other vegetables like cauliflower florets, sweet corn, bell peppers, or zucchini. Add them along with the other vegetables in Step 5.