Masala Khichdi recipe


Vegan, gluten-free, soy-free, and nut-free recipe. A popular one-pot meal that’s cooked in just about every Indian home is a khichdi or a khichari, and those are not the only names it goes by. It’s called khichuri in Bengali, kichadi in Tamil, khichri in Gujarat.


    • 1 ½ cups rice
    • 1 cup moong dal
    • 1 teaspoon coconut oil
    • 1 teaspoon cumin seeds
    • 1 large onion
    • 1 sprig curry leaves
    • 1-inch ginger
    • 1 cup tomato puree
    • 2 eggplants
    • 2 bell peppers
  • 2 potatoes
  • 1 cup green peas
  • ½ teaspoon turmeric
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • ¼ cup cilantro

How to Make Masala Khichdi

  • Heat oil in cooker.
  • Add the cumin seeds and when they sputter, add the onions and curry leaves.
  • Saute, stirring, until brown spots appear on the onions. Add the ginger and saute another minute.
  • Add the turmeric, paprika and coriander powder. Stir in the tomato puree.
  • Add the vegetables.
  • Add the rice and lentils to the pot and stir well. Add six cups of water.
  • If you’re using a regular pressure cooker, pressure-cook the the khichdi for three whistles.
    Let the pressure release naturally, then place the pressure cooker on low heat when you add the peas and garam masala.
  • Garnish with cilantro. Serve hot.