Home breakfast recipes Masala Khichdi Recipe – Dhaba Style | Mixed Vegetable Khichdi

Masala Khichdi Recipe – Dhaba Style | Mixed Vegetable Khichdi

January 21, 2025

Masala Khichdi Recipe | Vegetable Khichdi | Moong Dal Masala Khichdi with detailed photo and video recipe. A simple and spicy healthy rice and lentil (green gram or moong bean) based dish ideally served for lunch and dinner. A typical khichdi recipe is spiceless, unseasoned, mild-tasting, bland in taste and typically served to kids and adults with indigestion problems.
Masala Khichdi Recipe | Vegetable Khichdi | Moong Dal Masala Khichdi with step-by-step photo and video recipe. Khichdi recipe has always been India’s superfood or queen of all foods and perhaps the most common food in every Indian household. Masala khichdi or vegetable khichdi is a recipe that has a strong connection to Pulav or Pulao recipes.

Table of Contents hide

1 About Masala Khichdi

2 Video Recipe

3 Recipe Card for Masala Khichdi

4 Ingredients 1x2x3x

5 How to Make Masala Khichdi with Step-by-step Photos

6 Notes

Perhaps the recipe name portrays it as a complex khichdi recipe, but to the contrary, it is straightforward to prepare. The entire recipe steps are completed within one single pressure cooker, which not only simplifies the steps but also hastens them. In addition, I have prepared a masala khichdi recipe that is very similar to a pulao or pilaf recipe with dry spices and vegetables. However, one can certainly play with their creativity and easily extend this vegetable khichdi recipe to a choice of vegetables. Also, I added dry spices like cardamom, cinnamon, pepper, and cloves to spice powders, which makes them flavorful and lip-smacking.

Here are some easy tips, recommendations, and serving suggestions for this spicy masala khichdi recipe. Firstly, in this recipe, I have used Sona Masuri rice or perhaps any daily consumable rice can be used. But I would not recommend using basmati or long-grain rice, which cannot be easily mashed. Secondly, all the dry spices added to this moong dal masala khichdi contain a lot of heat, so check your red chilli powder/green chillies while adding them. Lastly, if you serve the khichdi once it is cooled, add water to have a watery consistency. As time passes, khichdi attains a thick consistency due to the moong dal, and the spice taste may be concentrated.

Finally, I request that you check my other Lunch Recipe Collection with this moong dal masala khichdi post. It includes recipes like Ven Pongal, Puliyodharai, Bisi bele bath, Vangi bath, peanut rice, coconut rice, tomato pulao and Masale bhat recipe. In addition, I request you to check my other similar recipe collections,

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About Masala Khichdi

It is a simple and flavoured rice-based khichdi recipe with an extension of vegetables, spices and herbs. Masala Khichdi, or Mixed Vegetable Khichdi, is a popular khichdi typically made and served in hotels or dhabas. Commonly, the recipe is served without any sides but tastes great with a combination of raita or salad and spicy pickles. This khichdi can be a perfect kids’ tiffin box or a working couple’s lunch box recipe.

There are many ways to make this special Masala Khichdi, but the most common way is to prepare it with lentils and rice cooked together in a pressure cooker. Typically, moong dal and Sona Masuri rice are used in khichdi recipes, but any lentil is undoubtedly an option. Moreover, adding vegetables is open-ended and can take any vegetable to it. In addition, a combination of lentils can also be added to make it more nutrient and protein-rich.

Video Recipe

Recipe Card for Masala Khichdi

How to Make Masala Khichdi with Step-by-step Photos

Firstly, in a bowl, soak 1 cup rice, ½ cup toor dal, and ½ cup moong dal for 10 minutes.
In a cooker, take 2 tbsp ghee. Add 1 tsp cumin, pinch hing, and 1 tsp kasuri methi. Saute until the spices turn aromatic.
Further, add one onion and 1 tsp ginger garlic paste and saute till they are cooked well.
Keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, and ½ tsp coriander powder. Saute until the spices turn aromatic.

Also, add one tomato and cook well.
Add 3 tbsp peas, one carrot, ½ potatoes, five beans, and 1 tsp. Saute for 1 minute until the vegetables turn crunchy.
Add in soaked rice and dal. Saute for 1 minute until the rice turns aromatic.
Pour in 4 cups water, 1 tsp salt, and mix well.
Cover and pressure cook for three whistles or until the rice and dal are cooked well.

Add 1 cup of water and mix well, adjusting the consistency as required.
To prepare the tempering, heat 2 tbsp ghee. Add 1 tsp cumin, pinch hing, 1 dried red chilli, broken and pinch chilli powder.
Splutter the temperign and pour over the khichidi.