Masala Khichdi
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
  • Rice – ¾ cup
  • Moong dal – ¼ cup
  • Ghee / clarified butter – ¼ cup
  • Hing / asafetida – ½ tsp
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Whole black peppercorn – 2 tsp
  • Ginger – 2-inch piece, finely chopped
  • Green chili – 4, chopped
  • Onion – 2, medium, finely chopped
  • Tomato – 2, medium, chopped
  • French beans – 15 to 28, chopped into 2-cm pieces
  • Carrot – 2, medium, chopped into small pieces
  • Potato – 1, large, cut into chunks
  • Green peas – ½ cup
  • Turmeric powder – 1 tsp
  • Dry red green chili – 3
  • Freshly chopped coriander leaves – 1 cup
  • Butter – 1 tbsp
  • Salt to taste
  1. Wash and soak the rice and moong dal in room temperature water for an hour. Set it aside until needed.
  2. Heat a large pressure cooker and add ghee into it. Once the ghee is hot, temper it with hing, cumin seeds, bay leaves and whole black peppercorn. Stir and let them become fragrant for few seconds.
  3. Then add the chopped ginger and chopped green chilies. Saute them on medium flame for 2 minutes.
  4. Once the ginger is nicely sautéed, add in the chopped onion and cook them on medium for 5 minutes until translucent. You don’t need to brown them but just let them turn soft.
  5. Then add the chopped tomatoes and stir well. Add the turmeric powder and season with salt.
  6. Once the tomatoes are soft, add in the French beans, carrots, green peas and potatoes. Stir them well to thoroughly mix with spices and aromatics.
  7. Now its time to add the rice and dal. Drain the water out from soaked rice and dal and add them into the pressure cooker. Mix them well. Add half of the freshly chopped coriander leaves too and mix them in.
  8. Then add about 4 cups of water and pressure cook it until 5 whistles turning the flame down to low after the very first whistle. Turn the flame off after 5th whistle and let the pressure release on its own.
  9. Uncover the pressure cooker and stir through the khichdi. Put the cooker on low heat and add about 1 to 2 cups of hot water depending upon how thick your khichdi is. Stir thoroughly.
  10. Add the chopped green capsicum and mix them in. Check and adjust the seasoning if needed.
  11. Finally add the dry whole red chilies and the knob of butter. Garnish with remaining freshly chopped coriander leaves and serve the warm masala khichdi with papad and pickle. Enjoy!
Recipe by Everyday Indian Recipes at