Masoor Dal Khichdi

13 Apr

Masoor Dal Khichdi

Khichdi is a South Asian rice dish made from rice and dhal / dal. Rice and dhal are simmered together till completely cooked, soft and mushy. It is a comfort dish which can be easily digestible and mostly eaten on cold winter days. In masoor dal khichdi, masoor dal is used instead of regular split moong dal. A dollop of clarified butter / ghee topped at end makes the khichdi even more digestible.
Makes: 2 servings


Red Lentils 1/2 cup
Rice 1 cup
Onion 1
Green Chile 3 – 5
Ginger 1 inch piece
Carrot 1
Potato 1
Frozen Green Peas 1/2 cup
Fresh Beans / Snow Peas 10
Red Bell Pepper 1
Turmeric Powder 1 tsp
Cilantro few sprigs
Coriander Powder 1 tbsp (optional)
Black Peppercorns 1 tsp
Cumin Seeds 1 tbsp
Ghee 1 tbsp
Salt to taste

Method of preparation:

Peel, remove ends and slice the onion.
Remove stems, wash and slice the green chillies.
Peel and finely chop or grate the ginger.
Peel and chop potato into small cubes.
Peel, remove ends and chop the carrot into 2 inch long slices.
Remove ends and halve the snow peas.
Wash, remove stem and chop the bell pepper into 2 inch long slices.
Wash rice and dal under water and strain.
Crush black peppercorns thoroughly.
Clean, wash and roughly chop cilantro.

Heat ghee in a pressure cooker, electric rice cooker or heavy bottomed deep vessel.
Add cumin seeds, crushed black peppercorns and fry them till golden brown.
Add onions, green chiles, ginger and fry until onion turns translucent.
Stir in turmeric powder, coriander powder (if using), potato cubes, green peas, carrots, snow peas and bell pepper slices.
Fry for 2 – 4 minutes and add rice and dal.
Pour 3 1/2 cups of water and bring to boil.
Cook covered till all the water has been absorbed and rice and dal are soft.
Garnished with chopped cilantro and a dollop of ghee.
Serve masoor dal khichdi hot with raita or kadhi.
Notes: Make sure dal and rice are thoroughly cooked. Traditionally, this khichdi is of little pouring consistency. So add more water to make it little runny.

Suggestions: Khichdi burnt at bottom – add more water and cooked on low flame next time. Else use a heavy bottomed vessel, better yet, use a double boiler.
Variations: Masala Moong Dal Khichdi, Khichdi with just plain rice and dal, Bajre Ki Khichdi made with pearl millet (sajjalu), Asur Khichdi made of mahua flour etc…
Other Names:Mysore Dal Khichri, Masoori Dal Khichidi, Masoori Pappu Khichree, Khichdee, Khichadi, Khichuri, Khichari.

3 Responses to “Masoor Dal Khichdi”

  1. Asha April 13, 2009 at 10:18 am #

    Love Masoor dal, great color and tasty too. Bell Peppers makes it more tempting. Happy Monday to you! 🙂

  2. priya April 13, 2009 at 2:50 pm #

    when i saw panner…………was expecting some panner dishes……………..but here comes a healthy dish

  3. NK January 12, 2011 at 9:18 pm #

    Tried this recipe. Just wanted to let you know it was super.
    My husband and I are senior citizens and found this dish very soft to eat and also nutritious.
    I am sure there must be many similar nutritious recipes here(and also soft to eat) ideal for the elderly. Is it possible to categorise these into a seperate category of dishes suitable for the seniors?

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