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Masala Khichdi Recipe (Instant Pot & StoveTop)
This masala khichdi is an incredibly flavorful and hearty meal. This is the ultimate healthy, comfort meal when served with kadhi (or yogurt) and side of pickle, papad.
Course
Main Course
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
servings
Calories
250
kcal
Author
Kanan
Ingredients
▢
½
cup
Short grain rice
▢
½
cup
Arhar dal (toor dal or split pigeon peas)
▢
2
tablespoons
Ghee (clarified butter)
or oil
▢
½
teaspoon
Mustard seeds
▢
½
teaspoon
Cumin seeds
▢
2
Cloves
▢
¼
inch
Cinnamon stick
▢
2-3
Black peppercorns
▢
1
Dried red chilies
▢
1
teaspoon
Ginger paste or freshly grated or crushed
▢
1
teaspoon
Garlic paste or freshly grated
▢
1
Green chili
chopped finely
▢
½
cup
Red onion
chopped
▢
1 ½
teaspoons
Red chili powder
▢
½
teaspoon
Coriander powder
▢
½
teaspoon
Cumin powder
▢
¼
teaspoon
Turmeric powder
▢
Salt
to taste
▢
2 ½ - 3
cups
Water
*Notes
▢
1-2
tablespoons
Cilantro or coriander leaves
finely chopped
▢
1-2
tablespoons
Ghee (clarified butter)
To drizzle on top
Instructions
Preparation:
Wash dal and rice under running cold water till water runs clear.
Soak them in enough water for 10 minutes. Meantime, prepare the rest of the ingredients.
After soaking time, drain the dal-rice and discard the water.
Making masala khichdi recipe:
Heat the oil in a pressure cooker on medium heat.
Once hot add mustard seeds. Let them pop. Then add cumin seeds, let them sizzle a bit.
Now add whole spices. Saute for 30-40 seconds.
Add ginger-garlic paste and chopped onion. Cook for 2-3 minutes or till the onions get soft and translucent.
Then add spice powders and salt. Mix well and cook for a minute.
Add drained dal-rice mixture and water, stir well.
Cover the cooker with lid, put the weight on.
Cook for 3 whistles on medium-high heat
.
Then turn off the stove. Let the pressure go down by itself and then open the lid.
Stir well before serving. As you stir, it will get mushy and soft.
Lastly, sprinkle chopped coriander leaves and top with ghee.
Making Masala Khichdi in Instant Pot:
Follow the same steps as above with saute mode in instant pot.
Then
cook on manual (high pressure) for 9-10 minutes.
Let it NPR (naturally release the pressure). If in rush then let it NPR for 10 minutes then fo QPR (quick pressure release).
Top with ghee and garnish with cilantro an serve.
Notes
To get the porridge-like consistency, add 3 cups of water. To get a slightly thick consistency, add 2 ½ cups of water.
Water amount may vary slightly depending on what type of rice you are using. Different type of rice required a different amount of water to cook.
Here I have used short-grain rice (krishna kamod). You can use jeerasar, seeraga samba, gujarat sattar (in short, use any short-grain rice).
In the absence of other rice verities, you can use basmati rice. But it is not ideal verity of rice to make khichdi.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
34.5
g
|
Protein:
4.5
g
|
Fat:
10.4
g
|
Saturated Fat:
6.1
g
|
Cholesterol:
27
mg
|
Sodium:
611
mg
|
Potassium:
104
mg
|
Fiber:
3.5
g
|
Sugar:
1.6
g
*Nutrition information is a rough estimate for 1 serving
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