Masoor Dal Khichdi Recipe – Authentic Indian Comfort Food

Last Updated on 5 months ago by Neha Deshmukh

Masoor Dal Khichdi Recipe – Authentic Indian Comfort Food

Okay, let’s be real. Is there anything more comforting than a warm bowl of khichdi? This Masoor Dal Khichdi is the ultimate Indian comfort food – simple, nourishing, and just…happy-making. I remember my grandmother making this for me whenever I was feeling under the weather, and honestly, it still feels like a hug in a bowl. It’s a one-pot wonder that’s perfect for a cozy night in, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Masoor Dal Khichdi isn’t just easy; it’s genuinely good for you. It’s packed with protein, fiber, and all sorts of goodness. Plus, it’s incredibly versatile – you can adjust the spices to your liking and customize it with your favorite veggies. It’s a complete meal in itself, but also pairs beautifully with so many things (more on that later!). Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Masoor Dal Khichdi:

• 2 cup Rice
• 1 ½ cup Masoor Dal (Red Lentils)
• 2 Onion
• 2-3 Tomatoes
• ¼ tbsp Ginger (about 5 grams)
• 1 bulb Garlic
• 2 nos Bay leaf
• ¼ tbsp Turmeric powder (about 6 grams)
• 3-4 tbsp Ghee (or oil)
• 1 tsp Cumin Seeds
• 2 Whole Dry Red Chili
• Salt (to taste)
• handful Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make this khichdi extra special:

• Masoor Dal: This is a powerhouse of protein and fiber, and it cooks relatively quickly. It’s also super easy to digest, making it perfect for all ages.
• Rice: I prefer using basmati rice for its lovely aroma and fluffy texture, but any long-grain rice will work well. Old rice (slightly aged) tends to stay more separate.
• Ghee: Oh, ghee! It adds such a beautiful richness and flavor. If you’re new to ghee, it’s clarified butter – you can find it at most Indian grocery stores. Different regions in India have their own special ghee – some are more fragrant, others more nutty. Experiment and find your favorite!
• Bay Leaves: Don’t skip these! They add a subtle, aromatic depth to the khichdi. Make sure to use fresh bay leaves for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a little oil in a pan. Add the masoor dal and fry it for a few minutes, stirring constantly. You want it to become fragrant – this step really enhances the flavor.
2. Let the dal cool down a bit, then give it a good rinse along with the rice. This helps remove excess starch.
3. Now, transfer the rice and dal to a pressure cooker. Add the turmeric powder, chopped tomatoes, grated ginger, bay leaves, and salt.
4. Pour in about 4-5 cups of water (adjust depending on your pressure cooker). Close the lid and cook for 1 whistle. Then, let the pressure release naturally.
5. Once the pressure is released, transfer the cooked mixture to a pot. Add a little hot water if needed to adjust the consistency – you want it to be nice and creamy, but not too runny. Simmer for a few minutes.
6. While the khichdi is simmering, let’s make the tadka (tempering)! Heat ghee in a separate small pan. Add the cumin seeds and whole dry red chilies. Let them splutter and become fragrant.
7. Add the chopped garlic and sauté until golden brown. Then, add the sliced onions and cook until they turn a beautiful golden brown color.
8. Finally, stir in the chopped coriander leaves and pour the tempering over the khichdi. Give it a good mix!

Expert Tips

A few little things I’ve learned over the years:

• Preventing Sticking: To prevent the khichdi from sticking to the bottom of the pot, make sure you’re stirring it frequently, especially during the initial simmering stage.
• Consistency is Key: If your khichdi is too thick, add a little more hot water. If it’s too thin, simmer it for a bit longer to allow some of the liquid to evaporate.
• Blooming Spices: Don’t rush the tempering! Letting the cumin seeds and red chilies bloom in the hot ghee is crucial for releasing their full flavor.

Variations

Khichdi is a blank canvas for creativity! Here are a few ideas:

• Vegan Khichdi Adaptation: Simply substitute the ghee with vegetable oil. It won’t have quite the same richness, but it will still be delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili to the tempering. For a milder flavor, reduce the number of red chilies.
• Festival Adaptations: During Makar Sankranti or Lohri, many families add seasonal vegetables like carrots, peas, and cauliflower to their khichdi.

Serving Suggestions

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

• A dollop of plain yogurt or raita (yogurt dip)
• A side of kadhi (yogurt-based gravy)
• Your favorite Indian pickle – mango pickle is a classic!
• Crispy papadums (thin, crispy lentil wafers)

Storage Instructions

Leftover khichdi keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• Is Masoor Dal Khichdi good for digestion? Absolutely! Masoor dal is easy to digest, and the simple ingredients make this a gentle meal for your stomach.
• Can I use a different type of dal for this khichdi? Yes, you can! Moong dal (yellow split lentils) is another popular choice. It cooks even faster than masoor dal.
• How do I adjust the water level for a thicker or thinner khichdi? Add more hot water for a thinner consistency, and simmer for longer for a thicker one.
• What is the best way to temper the spices for maximum flavor? Use good quality ghee and don’t rush the process. Let the spices splutter and release their aroma before adding the garlic and onions.
• Can I make this khichdi in an Instant Pot? Yes! Use the same ingredients and cooking time as the pressure cooker method, but use the “Pressure Cook” setting on your Instant Pot.

Enjoy this comforting bowl of goodness! I hope it brings you as much joy as it brings me. Let me know in the comments how it turns out for you!