Indian · serves 2

Masala Khichdi

Khichdi with vegetables and spices. Still one pot, still forgiving, more of a meal.

30 min Easy Vegetarian

Ingredients

  • 1 cup rice
  • 1/2 cup moong dal
  • 2 cups mixed vegetables, diced
  • 1 onion, 1 tomato
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • 3 tbsp ghee
  • Whole spices

Method

  1. Rinse rice and dal together.
  2. Ghee in the cooker, whole spices and cumin, then onion till golden.
  3. Tomato and powders with salt, cook till soft.
  4. Vegetables 3 minutes, then rice and dal, folded through.
  5. 5 cups water — more than plain rice, it should end up loose. 3 whistles.
  6. Open, stir, loosen with hot water. Ghee, papad, curd.

Questions people ask about Masala Khichdi

How long does Masala Khichdi take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rice in Masala Khichdi?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Masala Khichdi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Masala Khichdi vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Masala Khichdi?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Masala Khichdi?

Ghee, papad, curd. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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