Masala Dal Khichdi

Masala Dal Khichdi - Indian Curry ShackThis recipe takes me down the memory lane when I knew almost nothing to cook and there was Khichdi to my rescue. It’s such a comforting dish. Simple, yet full of flavour in every bite. With time, I have been trying different variations of Khichdi and they all turned finger-licking.

Made with a combination of Arhar/Toor Dal (lentils) and Rice. The aromatic spices used in this Masala Dal Khichdi makes it class apart.

Preparation Time 15-20 minutes
Cooking Time 35-40 minutes
Servings 4
Main Ingredients Arhar/Toor Dal (Lentils) & Rice
Course Main-course
Level Of Cooking Medium


  • Rice  1/2 cup
  • Arhar/Toor Dal (lentil)  3/4 cup
  • Onion  1 large chopped
  • Ginger  2 inch piece grated
  • Garlic  5-6 cloves grated
  • Tomato  1 medium chopped
  • Cauliflower  1 cup chopped
  • Brinjal/Eggplant  1 cup cubed
  • Carrot  1/2 cup cubed
  • Green Chillies  2 broken
  • Chopped Coriander  2 tablespoons
  • Cumin Seeds  1/2 teaspoon
  • Cloves (laung)  2
  • Black Peppercorns (kali mirch/golki)  4
  • Cinnamon  1 inch stick
  • Green Cardamom (badi elaichi)  1
  • Turmeric Powder  1/2 teaspoon
  • Red Chilli Powder  1 teaspoon
  • Garam Masala  1 teaspoon
  • Ghee (Clarified Butter)  3 tablespoons
  • Salt  to taste


Step 1
Clean, wash and soak the rice and dal (lentils) in water for 15 mins. before cooking. Drain and keep aside.

Step 2
Heat 2 tablespoons of ghee in a pressure cooker. Add the cumin seeds, cloves, peppercorns, green cardamom and cinnamon. When the seeds crackle, add ginger, garlic and onions. Sauté for 2-3 minutes. Add tomato and sauté for 2 minutes. Now, add cauliflower, brinjal and carrot and sauté for 4-5 minutes. Add salt to taste, turmeric powder, half the garam masala and red chilli powder. Mix well.Stir-fried Veggies for Masala Dal Khichdi - Indian Curry Shack

Step 3
Add soaked rice and dal (lentils) and mix. Add 4 cups of water and broken green chillies and mix well. Pressure cook for 5-7 whistles.Masala Dal Khichdi being cooked - Indian Curry Shack

Step 4
Allow the steam to escape before opening the lid. Add the remaining garam masala and red chilli powder and 1 tablespoon of ghee (clarified butter) and give a stir. Check salt, add if required. Add 1/2 cup of hot water and mix well if the khichdi is too thick.

Step 5
Serve piping hot garnished with coriander leaves with natural yogurt, papad or potato chips and any pickle.Masala Dal Khichdi with Papad, Curd & Pickle - Indian Curry Shack

Bon Appétit!

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  1. You have mentioned tomato in the ingredients list but haven’t used that in the recipe?

  2. How much Garam Masala? Its not mentioned in your list of Ingredients. Also, this sounds similar to Arisiyum paruppum Saadham from Kovac

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  4. It is very similar to our bisibelebath.
    Comfort food at it’s best!

  5. Both of the curries you have brought to FF this week look gorgeous!

  6. Sounds delicious too!

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