masala khichdi | vegetable khichdi

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

masala khichdi recipe

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

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

tips for making masala khichdi

  • you can add veggies you like or the ones you want to use up quickly. 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.
  • 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 it in a pan. just soak the rice+mung lentils in water for 30 minutes before cooking.

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

how to make masala khichdi

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 a couple of times. drain and keep aside. also chop the veggies and keep aside.

moong dal for masala khichdi

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

masala for masala khichdi

3. add ⅓ cup chopped onion.

onions for masala khichdi

4. saute till the onions turn translucent.

sauteing onions for masala khichdi

5. add 1 tsp ginger garlic paste.

ginger for veg masala khichdi recipe

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

ginger for masala khichdi

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

tomatoes for masala khichdi

8. saute for a minute or two.

sauteing tomatoes for making masala khichdi

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.

spices for veg masala khichdi recipe

10. add the rice and moong dal.

adding rice and mung lentils

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

mixing masala khichdi mixture

cooking masala khichdi

12. add 2 cups of 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.

adding water for masala khichdi

13. season with salt as per your taste.

adding salt for masala khichdi recipe

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

cooking vegetable khichdi

15. serve vegetable 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 it with a few coriander leaves.

masala khichdi, vegetable khichdi
more tasty recipes

Masala Khichdi

4.94 from 15 votes
spiced and tasty vegetable khichdi made with mung lentils, rice, mixed veggies and spices.
masala khichdi recipe, vegetable khichdi recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):2
(1 CUP = 250 ML)

INGREDIENTS

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

INSTRUCTIONS

preparation

  • take rice and moong dal in a bowl. rinse with water for a couple of times. drain and keep aside. 
  • also chop the veggies and keep aside.

making masala khichdi

  • heat 1 tbsp ghee or oil in a pressure cooker.
  • 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.
  • add 1/3 cup chopped onion and saute them till they turn translucent.
  • add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  • add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). saute for a minute or two.
  • 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.
  • add the rice and moong dal. mix the rice and moong dal with the rest of the ingredients.
  • 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.
  • season with salt. pressure cook for 14 to 15 minutes or for 7 to 8 whistles. when the pressure falls down on its own, remove the lid.
  • serve vegetable 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 it with a few chopped coriander leaves if you want.

NUTRITION INFO (approximate values)

Nutrition Facts
Masala Khichdi
Amount Per Serving
Calories 332 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 31mg1%
Potassium 691mg20%
Carbohydrates 55g18%
Fiber 8g33%
Sugar 6g7%
Protein 11g22%
Vitamin A 855IU17%
Vitamin C 14.2mg17%
Calcium 81mg8%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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31 comments/reviews

  1. As with many dishes, different people prepare kichidi in different ways. I learned from watching my husband’s mom & sis (I’m not Indian but married an Indian gent), but mine always came out too dry and with too much variation from one time to the next. I like having a recipe to follow which solves these problems. Your recipe is really tasty.5 stars

    • thank you claudia for the feedback and rating every family has their own version of making khichdi. so there are hundreds of variations one will find. the variations are also region specific in india. a basic khichdi, that is ayurvedic remains the same, but yes many more ingredients can be added to it.

  2. Hi Dassana. Lovely recipe for masala kichdi. I just have a small query regarding the above recipe – is it ok to use garam masala powder instead of using whole spices to make the process a bit quicker? In that case will there be any compromise in the taste? If the powder can be used, what is the quantity to be used?

    • thanks angela. with garam masala powder the aromatic profile will be different. whole spices give more aroma in the khichdi. though still, you can use garam masala powder. half teaspoon will be sufficient.

  3. I have been using your recipes and cooking when wife is coming late from work. Do you know many of your recipes are a boon to man like us? THANK YOU. I don’t know many names of ingredient so your pics also helps me identify. Delicious! Thanks and god bless.5 stars

    • thank you for this lovely comment. definitely encourages me to give good recipes to readers. thanks again.

  4. i am on diet…does this recipe help me in my diet and how many calories does one cup of kichidi contains?5 stars

    • khichdi can be had during dieting. just reduce the amount of ghee or oil in the khichdi. you can even make without ghee and oil. just add everything and pressure cook till the rice and moong dal are cooked. then lightly mash the khichdi. you can add more water if needed later. 1 serving with the ghee added is 322 calories, so for 1 cup you can halve 332 calories which will be 166 calories. it can be less also but depends on the size of the cup.

  5. Hummmm….. the smell of spices when cooking alone grabs one’s tongue wagging. Trying it for the first time. It’s in it’s final phase of cooking, so while waiting, it seems appropriate to use that time to give feedback and say: A BIG THANK YOU.

    This is going to smash ceilings of all expectations when a friend gets into it.

    So, once again thank you for lovely recipes here. Will have to come back and try other ones.

    Keep up the work of putting smiles on the faces.5 stars

  6. Dassana …another great recipe..makes me nostalgic, mom in law back in bangladesh would make awesome veg khichdi(or shobji khichuri) as we call. She would mix everything doesn’t use any whole masala and then pour over mustard oil and mix all very well with her hand..add enough water and cook in the pressure cooker..with some salad and pickled onion the taste was everything that reminds you of home….thank u so much for this beautiful blog5 stars

  7. Sis today I tried ur veg biryani in pressure cooker… It’s really came out superb hmmmmmmmm very yummy sis… My hubby accepted my recipe heartly… Thank you very much sis…

  8. Thank you soooo much Dasanna sis for your all recipe… I tried some of recipe that I want really it became very well… My hubby starts to encourage me to do new recipe…. Thank you very much sis….5 stars

  9. Thank u very much actually I had come here day before for this recipe but it wasn’t there thank u for posting it5 stars