Authentic Masoor Dal & Basmati Rice Recipe – Aromatic Indian Khichdi

Last Updated on 4 months by Neha Deshmukh

Authentic Masoor Dal & Basmati Rice Recipe – Aromatic Indian Khichdi

Introduction

Khichdi. Just the name feels like a warm hug, doesn’t it? It’s the ultimate comfort food in Indian households – simple, nourishing, and incredibly flavorful. I remember my grandmother making a pot of khichdi whenever anyone was feeling under the weather, or just needed a little extra love. This version, with fragrant basmati rice and hearty masoor dal, is a family favorite, and I’m so excited to share it with you! It’s perfect for a cozy weeknight dinner, or a comforting meal any time of year.

Why You’ll Love This Recipe

This isn’t just any khichdi. It’s a beautifully aromatic, one-pot meal packed with goodness. It’s easy to digest, incredibly satisfying, and comes together in under 30 minutes. Plus, the blend of whole spices really elevates the flavor, making it a truly special dish. You’ll love how simple it is to make something so delicious!

Ingredients

Here’s what you’ll need to create this comforting khichdi:

• 2 cups Basmati rice
• ¾ cup Masoor Dal (red lentils)
• 1 large onion, finely sliced
• 4 to 5 green chilies, slit lengthwise
• ¾ tsp ginger garlic paste
• ¼ tsp turmeric powder
• ¼ cup mint leaves, packed
• 3 tbsp coriander leaves, chopped
• 1 bay leaf
• 1 star anise
• ¾ tsp Shah jeera (caraway seeds)
• 4 cloves
• 2-inch piece cinnamon
• 3 green cardamom
• 2 ½ tbsp ghee (clarified butter)
• 1 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this khichdi extra special:

• Shah Jeera: This is black caraway, and it has a wonderfully smoky, earthy flavor. It’s so good in khichdi! You can usually find it at Indian grocery stores, or online. Don’t substitute with regular caraway seeds – the flavor is quite different.
• Masoor Dal: Red lentils cook quickly and break down beautifully, creating a creamy texture. They’re also a great source of protein.
• Basmati Rice: The queen of Indian rice! Basmati’s long grains and delicate aroma are perfect for khichdi. Look for aged basmati for the best flavor and texture.
• The Spice Blend: Don’t skimp on the whole spices! They’re what give this khichdi its incredible depth of flavor. Toasting them lightly really brings out their aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the basmati rice and masoor dal a good rinse under cold water. Then, pop them into a bowl and soak them together in 4.5 cups of water for about 15 minutes. This helps them cook evenly and become nice and fluffy.
2. Now, heat the oil and ghee in a heavy-bottomed pot (a Dutch oven works great!). Once hot, add the shah jeera, cloves, cinnamon, star anise, bay leaf, and cardamom. Sauté for a minute or two, until you can really smell those beautiful spices blooming.
3. Add the sliced onions and slit green chilies to the pot. Cook for about 6 minutes, stirring occasionally, until the onions soften and start to turn golden brown.
4. Stir in the ginger garlic paste and sauté for another 5 minutes, until the raw aroma disappears. You want to cook it well to avoid any harshness.
5. Add the turmeric powder, chopped mint leaves, and chopped coriander leaves. Cook for about 4 minutes, stirring to combine.
6. Drain the soaked rice and dal, and add them to the pot along with the soaking water. Bring the mixture to a boil, then reduce the heat to low.
7. Cover the pot tightly and simmer for 15-20 minutes, or until the rice and dal are fully cooked and the khichdi is fluffy. Don’t peek! Let the steam do its work.
8. Finally, garnish with a generous sprinkle of fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcook the khichdi! You want the rice and dal to be tender, but not mushy.
• If the khichdi seems too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes.
• A pinch of asafoetida (hing) along with the onions adds a lovely savory note.

Variations

• Vegan Adaptation: Simply substitute the ghee with a neutral-flavored oil like sunflower or avocado oil.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.
• One-Pot Variation: This recipe is already a one-pot wonder! But if you want to simplify even further, you can skip the initial sautéing of the spices and add them directly to the pot with the rice and dal. The flavor will be slightly less intense, but still delicious.
• Pressure Cooker Adaptation: For a super-fast version, cook the khichdi in a pressure cooker for 2-3 whistles. Remember to adjust the amount of water accordingly.

Serving Suggestions

Khichdi is wonderful on its own, but it’s even better with some accompaniments! I love serving it with:

• Til ka Khatta: A tangy and flavorful yogurt-based dip.
• Raita: A cooling yogurt dip with cucumber and spices.
• Pickle: A spicy Indian pickle adds a nice contrast to the mild khichdi.
• Papadums: Crispy lentil wafers for a satisfying crunch.

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed. It actually tastes even better the next day!

FAQs

• What is the best type of rice to use for Khichdi? Basmati rice is the traditional choice, but you can also use other long-grain rice varieties.
• Can I use a different type of dal? Yes! Moong dal (yellow split lentils) is another popular choice for khichdi.
• How do I adjust the spice level? Simply add more or fewer green chilies, or a pinch of red chili powder.
• What is Shah Jeera and where can I find it? Shah Jeera is black caraway, and it has a smoky, earthy flavor. You can find it at Indian grocery stores or online.
• Can this be made ahead of time? Yes, you can make khichdi ahead of time and reheat it later. It actually tastes even better the next day!