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Masala Khichdi in a large earthenware bowl with cilantro.
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5 from 29 votes

Masala Khichdi Recipe

This Masala Khichdi is loaded with healthful veggies and it is deliciously spiced with garam masala and turmeric. It's the ultimate Indian comfort food!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main
Cuisine: Indian, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 325kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Pressure cooker or Instant Pot or large Dutch oven

Ingredients

  • 1 ½ cups rice
  • 1 cup moong dal (soak in water when you begin to cook the khichdi, drain before adding to the pot)
  • 1 teaspoon coconut oil (or any other oil, make sure you use an unflavored oil. Olive oil is a no-no)
  • 1 teaspoon cumin seeds
  • 1 large onion (finely chopped)
  • 1 sprig curry leaves
  • 1-inch knob ginger (grated or crushed)
  • 1 cup tomato puree (made by pureeing two tomatoes, or use canned)
  • 2 medium Italian eggplants (cut into small cubes)
  • 2 bell peppers (any color, finely diced)
  • 2 potatoes (any kind, cut into small cubes)
  • 1 cup green peas (frozen or fresh are both fine, but look at instructions closely at each goes in at a different time)
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne (or paprika for less heat)
  • 1 tablespoon ground coriander
  • 1 teaspoon garam masala
  • Salt to taste
  • ¼ cup cilantro (finely chopped, for garnish)
US Customary - Metric

Instructions

  • Heat oil in the liner of an Instant Pot set to the "saute" function or in a pressure cooker or large saucepan with a tight lid.
  • 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, cayenne or paprika and coriander powder. Stir in the tomato puree. Mix well and cook, stirring frequently, until the tomato puree darkens a couple of shades and bubbles at the corners.
  • Add the vegetables. If using fresh peas add them now. If using frozen peas, you will add them later--leave them out for now.
  • Add the rice and lentils to the pot and stir well. Add six cups of water. Check for salt. The water should be saltier than you want the khichdi to be.
  • If you are using an Instant Pot, turn off the saute function, click on the IP lid, and set the IP to the "rice" function. If using brown rice, add an additional cup of water and increase cooking time to 20 minutes.
    If you're using a regular pressure cooker, pressure-cook the the khichdi for three whistles or for 10 minutes after reaching pressure. If using brown rice, cook for six whistles or for 20 minutes after reaching pressure.
    On the stovetop, if not using a pressure cooker, use a Dutch oven. Bring the water to a boil, cover the pot with a tight-fitting lid and cook 25-30 minutes or until the rice and lentils are really soft. Add more water if needed at any time. Brown rice would take around 45 minutes to reach a soft consistency.
  • If you're using an Instant Pot, force-release after 10 minutes or let the pressure release manually. Return the IP to the saute function. If you're using frozen peas, add them at this point and stir the khichdi well. Add more water if needed at this time. and stir it in. Add the garam masala and warm it through
    If using a regular pressure cooker let the pressure release naturally, then place the pressure cooker on low heat when you add the peas and garam masala.
  • Garnish with cilantro (mint is a fine alternative). Serve hot.

Notes

  • Moong dal is traditionally used in khichdis of all kinds around India, but not all, and you can definitely make this with another lentil. As alternatives for the moong you can use toor dal (split pigeon peas) and masoor dal (pink lentils). If using toor dal, which tends to take a bit longer to cook, soak it in water for at least an hour before cooking so it cooks at the same time as the rice.
  • Use any kind of rice in this recipe, from short-grain rice to medium-grain or long-grain rice like basmati or jasmine rice.
  • Use any veggie of your choice. Use between 1 to 4 cups of chopped veggies and chop them fairly small so you don't have any large chunks in the khichdi.
  • The finished khichdi should be soft and mushy, but you don't want it to be runny.

Nutrition

Calories: 325kcal | Carbohydrates: 66g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 693mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1400IU | Vitamin C: 67mg | Calcium: 57mg | Iron: 3mg