One-Pot Masoor Dal Khichdi
A deeply comforting and wholesome one-pot meal where red lentils and rice are cooked to creamy perfection. Finished with a simple yet aromatic ghee tempering, this high-protein khichdi is the ultimate comfort food.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Rinse the masoor dal and basmati rice separately under running water until the water runs clear.
- b.Combine the rinsed dal and rice in a bowl.
- c.Add enough water to cover them and let them soak for 30 minutes.
- d.After soaking, drain the water completely.
TIPSoaking helps the dal and rice cook faster and results in a creamier texture. - 2
Step 2
- a.Transfer the soaked and drained dal-rice mixture to a pressure cooker.
- b.Add 6 cups of water, turmeric powder, and salt.
- c.Stir everything well to combine.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles.
- e.Turn off the heat and allow the pressure to release naturally.
TIPIf the khichdi looks too thick after cooking, you can add some hot water and mix to reach your desired consistency. - 3
Step 3
- 4
Step 4
- a.Add the minced garlic and grated ginger to the pan and sauté for 30 seconds until fragrant.
- b.Add the finely chopped onion and cook until it turns soft and translucent, about 3-4 minutes.
TIPCook the onions well, but don't let them brown too much to maintain the simple flavor of the khichdi. - 5
Step 5
- a.Open the pressure cooker once the pressure has fully released.
- b.Pour the hot tempering over the cooked khichdi.
- c.Mix everything gently.
- d.Garnish with freshly chopped coriander leaves.
- 6
Step 6
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can add a chopped tomato along with the onions in the tempering.
- 2The consistency of khichdi is a personal preference. Add more hot water if you prefer a runnier, porridge-like texture.
- 3Do not skip the ghee tadka, as it adds a significant amount of flavor and aroma to the dish.
- 4You can store leftover khichdi in an airtight container in the refrigerator for up to 2 days. It will thicken upon cooling, so add a splash of hot water while reheating.
Adapt it for your goals.
Vegan
Replace ghee with a neutral vegetable oil or coconut oil to make this recipe completely plant-based.
healthyHealthy
Add finely chopped vegetables like carrots, peas, and beans along with the dal and rice to increase the fiber and nutrient content.
kid friendlyKid friendly
Omit the dried red chili from the tempering to make it non-spicy and suitable for children. You can also mash it well for easier consumption.
quickQuick
If you're short on time, you can skip the 30-minute soaking time, but you may need to add an extra whistle during pressure cooking.
Why this is on our healthy list.
High in Plant-Based Protein
Masoor dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function. This makes the khichdi a great meal for vegetarians and vegans.
Easy to Digest
The combination of well-cooked rice and lentils makes this khichdi very light on the stomach and easy to digest, making it an ideal food during illness or for a light dinner.
Rich in Fiber
Both lentils and rice provide dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Complex Carbohydrates
Rice is a good source of complex carbohydrates that provide sustained energy to the body, keeping you full and active for longer.
Frequently asked questions
Yes, Masoor Dal Khichdi is very healthy. It's a balanced meal with a good combination of carbohydrates from rice and high-quality plant-based protein from masoor dal. It is also light, easy to digest, and naturally gluten-free.