masala khichdi recipe with step by step photos – spiced and tasty moong dal khichdi recipe made with mix vegetables, mung lentils, rice and spices.

here is a delicious variation of a khichdi recipe that is slightly spicy and includes mix veggies. warm, comforting and nutritious.

i started cooking this particular masala khichdi recipe many years back and still do. it is one of our favorite rice-lentils based one pot recipe. any khichdi recipe is quick to prepare in a pressure cooker and so is this vegetable khichdi. thus a better cooking option after a tiring day.

usually the veggies that i add in this masala khichdi are the usual mix of carrots, capsicum, cauliflower, peas, potatoes and french beans. however, i also add one more veggie and that is brinjal or aubergines. so whenever there are brinjals in the fridge, i add them to the masala khichdi. in the recipe post, i have not added brinjals. but if you do have them, then do add. they give a very nice taste in the khichdi. you can just add veggies you like or the ones you want to use up quickly.

depending on the amount of water added, you can make a porridge like consistency or keep a pulao like consistency in the masala khichdi. so choose whatever you prefer. the entire recipe has been made in a pressure cooker. though you can also make this vegetable khichdi in a pan. just soak the rice+mung lentils in water for 30 minutes before cooking.

serve vegetable masala khichdi with a side salad, pickle, roasted papads or curd.

if you are looking for more khichdi recipes then do check:

• dal khichdi
• sabudana khichdi
• palak khichdi
• bengali moong dal khichdi recipe.

4.77 from 13 votes

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masala khichdi recipe

spiced and tasty khichdi made with mung lentils, rice and mixed veggies.

course main course

cuisine north indian

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 2

rough calories per serving 332 kcal

author dassana

ingredients (1 cup = 250 ml)

• ⅓ cup broken rice or any regular rice
• ⅓ cup moong dal (mung lentils)
• 1 tablespoon ghee
• ½ teaspoon cumin seeds (jeera)
• 1 small to medium tej patta (indian bay leaf)
• ½ inch cinnamon (dalchini)
• 2 cloves (lavang)
• 2 green cardamoms (choti elaichi)
• 1 medium onion chopped or ⅓ cup chopped onion
• 1 teaspoon ginger garlic paste Or 3 to 4 medium garlic (lahsun) and ½ inch ginger (adrak) - crushed to a paste in mortar-pestle
• 1 small to medium tomato or ¼ to ⅓ cup chopped tomatoes
• 1 or 2 green chilies (hari mirch) - chopped
• 1 to 1.25 cups mixed chopped veggies
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon red chili powder (lal mirch powder)
• 1 pinch asafoetida (hing)
• 2 cups water
• a few chopped coriander leaves for garnish optional
• salt as required

how to make masala khichdi recipe

preparation for masala khichdi

1. take rice and moong dal in a bowl. rinse with water for a couple of times. drain and keep aside. 

2. also chop the veggies and keep aside.

making masala khichdi

1. heat 1 tbsp ghee or oil in a pressure cooker.
2. add the following garam masala or whole spices - 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, 2 green cardamoms. saute till the spices crackle and become fragrant.
3. add 1/3 cup chopped onion and saute them till they turn translucent.
4. add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
5. add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). saute for a minute or two.
6. then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida. for a more spicy khichdi, add 1/2 tsp red chili powder. saute for a minute.
7. add the rice and moong dal. mix the rice and moong dal with the rest of the ingredients.

8. add 2 cups water. this much amount of water gives a masala khichdi which has a consistency not like a porridge, but not even dry like a pulao. for a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.

9. season with salt. pressure cook masala khichdi for 14 to 15 minutes or for 7 to 8 whistles. when the pressure falls down on its own, remove the lid.

10. serve vegetable masala khichdi hot drizzled with a teaspoon of ghee if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. 

11. you can garnish the vegetable khichdi with a few chopped coriander leaves if you want.

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how to make masala khichdi recipe

1. take ⅓ cup broken rice or any regular rice and ⅓ cup moong dal (husked split mung lentils) in a bowl. rinse with water for a couple of times. drain and keep aside. also chop the veggies and keep aside.

2. heat 1 tbsp ghee or oil in a pressure cooker. add the following garam masala or whole spices – ½ teaspoon cumin seeds (jeera), 1 small to medium tej patta (indian bay leaf), ½ inch cinnamon (dalchini), 2 cloves (lavang) and 2 green cardamoms. saute till the spices crackle and become fragrant.

3. add ⅓ cup chopped onion.

4. saute till the onions turn translucent.

5. add 1 tsp ginger garlic paste.

6. stir and saute till the raw aroma of ginger-garlic goes away.

7. add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped).

8. saute for a minute or two.

9. then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (hing). for a more spicy khichdi, add ½ tsp red chili powder. saute for a minute.

10. add the rice and moong dal.

11. mix the rice and moong dal with the rest of the ingredients.

12. add 2 cups water. this much amount of water gives a vegetable khichdi which has a consistency not like a porridge, but not even dry like a pulao. for a more liquid consistency in the khichdi, you can increase the amount of water to 2.5 to 3 cups.

13. season with salt as per your taste.

14. pressure cook mix vegetable khichdi for 14 to 15 minutes or for 7 to 8 whistles. when the pressure falls down on its own, remove the lid.

15. serve vegetable masala khichdi hot drizzled with a teaspoon of ghee, if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. you can also garnish masala khichdi with a few coriander leaves.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.