Masoor Dal Khichdi, also known as Kitchri, is a wholesome and comforting Indian dish made with a simple combination of rice and red lentils. It’s incredibly easy to prepare, making it a go-to meal for busy days or when you crave something warm and satisfying.
- Dal Khichdi
- Ingredients notes
- Serving suggestion
- Storage
Growing up, I enjoyed many variations of khichdi, each made with different types of lentils, such as yellow moong dal, toor dal, and more.
However, this version, made with red lentils (masoor dal) and rice is often made too. It’s wholesome, creamy, and comforting.
Including a variety of khichdis in our everyday menu is a great way to enjoy comforting and wholesome meals while keeping things exciting. From the flavourful Vaghareli Khichdi , infused with tempering spices, to the robust Masala Khichdi, and the nutrient-packed Vegetable Khichdi and my nan’s Dudhi Khichdi each version offers a unique taste. These versatile dishes are quick to prepare, easily customisable, and perfect for any time of the day!
It’s perfect as it is with a dollop of ghee, or enjoyed with pickles and papad. Khichdi and Gujarati kadhi is a staple Gujarati meal that is warming and filling.
For making khichdi, usually people choose short-grain, starchy rice like Gobindobhog, Sona Masoori, or Kolam, as they cook quickly and lend a creamy texture to the dish. Basmati can also be used but avoid aged, firm varieties since they don’t break down easily.
Dal Khichdi
Every cuisine has its quintessential comfort food, and for many Indians, khichdi holds that special place. Dal khichdi is a simple yet flavorful dish made by boiling rice and lentils—typically red lentils (masoor dal), mung lentils (moong dal), or sometimes chana or urad lentils—with basic spices and salt.
Variations abound based on personal preferences and regional traditions. Some recipes incorporate aromatic spices, while others add vegetables like potatoes, peas, or carrots for extra nutrition.
Khichdi is easy to prepare on the stove top, pressure cooker or Instant pot. Most Indian families love to use pressure cooker for any Khichdi recipes.
Ingredients notes
Red Lentils – I’ve used red lentils, that I use in making Indian masoor dal too. However, you can easily substitute it with yellow moong dal or split green moong dal.
Rice – My Nan in India used broken basmati rice or jirasar rice to make khichdi. In the UK my grandmother used basmati rice for all the rice dishes, therefore my mum and I use basmati rice which also provides the same consistency as any other rice.
Oil – Any mild flavoured oil. You may use homemade ghee , if you are vegetarian.
Spices :- Turmeric powder, red chilli powder and garam masala. If not using garam masala instead add whole spices such as cloves, cinnamon and bay leaves. Before serving, I make a tempering of cumin, green chillies and red chili powder which is completely optional.
Vegetables – Onion, green chillies, garlic and ginger. Potato and green beans, optional but I highly recommend.
Serving suggestion
Khichdi is traditionally served with accompaniments that elevate its simple flavours.
Common sides include spicy and tangy pickles like lime pickle, crispy papad (poppadoms), and creamy and mild yogurt.
For a wholesome meal, you can serve it with a simple Gujarati ringan bateta nu shaak and Bhakhri .
Storage
Store leftover khichdi in the fridge for up to 3 days. Reheat with a splash of water.
You can also freeze khichdi for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Masoor Dal Khichdi
Equipment
- 1 Pan/Pot Instant Pot
Ingredients
Dal Khichdi
- 1 cup basmati rice
- 1 cup masoor dal red lentils
- 1 cup green beans fansi cut
- ¼ cup Potato cut and cubed with the skin
- 2 tablespoon oil
- ½ cup medium onion chopped
- 1 tablespoon garlic and ginger crushed or chopped
- 2 big green chilli
- 1 tablsespoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
Tadka/Vaghar ( optional )
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 1 green chilli slit
- ¼ teaspoon red chilli powder
Instructions
Pressure Cooker/Instant Pot
- Clean, wash and soak rice and daal separate for 10-15 minutes. Then discard the water.
- Heat oil in a pressure cooker or instant pot and add whole spices (if using) ginger and green chilli, then add onion and garlic.
- Sauté for one minute, add potato and green beans.
- Fry for few seconds and add rice and daal.
- Add red chilli powder, turmeric powder and garam masala if not using whole spices.
- Add salt and fry mixture for 2 minutes.
- Add 4 cups of water, close the pressure cooker lid and cook till 3 whistle for stovetop pressure cooker. For instant pot 1 minutes on high pressure is sufficient.
- Let the cooker cool naturally.
- If you are going to do a vaghar on the khichdi, in a small pan heat oil, add cumin seeds.
- Once crackle add green chillies, red chilli powder and pour vaghar on cooked khichdi.
- Serve hot.
Pot/Pan on stovetop or slow cooking method
- Begin by tempering the ingredients, sauté onion, then combine the lentils and rice in a heavy-bottomed pan/pot with 5 cups of water and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25–30 minutes, or until the grains are fully cooked.
- Stir the mixture frequently during cooking, this helps release the starches from the lentils and rice, giving the khichdi its signature creamy texture.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
Masoor Dal Khichdi
Equipment
- 1 Pan/Pot Instant Pot
Ingredients
Dal Khichdi
- 1 cup basmati rice
- 1 cup masoor dal red lentils
- 1 cup green beans fansi cut
- ¼ cup Potato cut and cubed with the skin
- 2 tablespoon oil
- ½ cup medium onion chopped
- 1 tablespoon garlic and ginger crushed or chopped
- 2 big green chilli
- 1 tablsespoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
Tadka/Vaghar ( optional )
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 1 green chilli slit
- ¼ teaspoon red chilli powder
Instructions
Pressure Cooker/Instant Pot
- Clean, wash and soak rice and daal separate for 10-15 minutes. Then discard the water.
- Heat oil in a pressure cooker or instant pot and add whole spices (if using) ginger and green chilli, then add onion and garlic.
- Sauté for one minute, add potato and green beans.
- Fry for few seconds and add rice and daal.
- Add red chilli powder, turmeric powder and garam masala if not using whole spices.
- Add salt and fry mixture for 2 minutes.
- Add 4 cups of water, close the pressure cooker lid and cook till 3 whistle for stovetop pressure cooker. For instant pot 1 minutes on high pressure is sufficient.
- Let the cooker cool naturally.
- If you are going to do a vaghar on the khichdi, in a small pan heat oil, add cumin seeds.
- Once crackle add green chillies, red chilli powder and pour vaghar on cooked khichdi.
- Serve hot.
Pot/Pan on stovetop or slow cooking method
- Begin by tempering the ingredients, sauté onion, then combine the lentils and rice in a heavy-bottomed pan/pot with 5 cups of water and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25–30 minutes, or until the grains are fully cooked.
- Stir the mixture frequently during cooking, this helps release the starches from the lentils and rice, giving the khichdi its signature creamy texture.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Warm up with this spicy pumpkin soup recipe – silky smooth pumpkin soup is flavoured with ginger, basic spices and coconut milk. It’s so easy to make and is vegan and gluten-free.
- Ingredients notes
- Serving suggestion
- Storage
Nothing screams fall and autumn more than pumpkin!
Spicy pumpkin soup is a great way to kick off soup season – it’s smooth, silky and so warming.
It coudn’t be easier to prepare too – simply saute the base of onion and garlic, add the pumpkin, spices and cook until the pumpkin is tender. Blitz and stir in creamy coconut milk.
Other soup recipes you’ll love for fall are this spicy carrot soup and vegan mulligatawny soup .
Ingredients notes
Pumpkin – If pumpkins are unavailable or out of season, you can substitute them with butternut squash for this recipe. Butternut squash is usually more accessible, and the soup tastes equally delightful when made with it.
Onion – For soup recipes I like to use white, brown or yellow onions.
Garlic – Fresh, frozen or bottled
Ginger – I have used fresh ginger root for this recipe, however frozen or bottled or even ground ginger can be used in place of the fresh ginger.
Oil – I am using light olive oil here.
Vegetable broth/stock
Spices – red chilli powder /cayenne pepper or dried chilli flakes, garam masala and turmeric . If you have fresh red chilli on hand use instead of powder.
Coconut milk – Light or full fat.
Garnish
Roasted pumpkin seeds, chilli oil, chopped coriander
Serving suggestion
Pumpkin soup is best served with warm bread. For homemade versions, try this instant pot bread or air fryer bread recipe. You can also scoop up with garlic coriander naan .
Optionally top the soup with roasted pumpkin seeds or toasted nuts, coconut milk, chilli flakes and chopped coriander.
Storage
Pumpkin soup is great for meal prep and can be prepared a few days in advance. It is also easy to store in batches.
Store leftover soup in the fridge for up to 3 days. Reheat on the stove with water if it has thickened.
Soup freezes well for up to 3 months. Reheat thoroughly before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Spicy Pumpkin Soup
Ingredients
- 3 cups pumpkin peeled, deseeded, and cubed; or canned pumpkin puree
- 2 tablespoon olive oil or coconut oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon red chilli powder or chilli flakes
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 3 cups vegetable stock
- ½ can coconut milk 200ml coconut milk (reserve a little for garnish if desired)
- seasoning to taste
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro optional, for garnish
- 2 tablespoon pumpkin seeds toasted, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onion until softened (5-7 minutes). Add garlic, ginger, and fresh chili (if using) and cook for another 1-2 minutes.
- Add the pumpkin cubes, stir in chilli powder, turmeric and garam masala. And stir to coat with the spice mixture.
- Cook for 30 seconds to release the aromas.
- Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth (or transfer it to a blender in batches).
- Stir in the coconut milk, reserving a bit for drizzling if desired. Heat gently but do not boil.
- Add lime juice, then season with salt and pepper to taste.
- Ladle into bowls, garnish with a swirl of coconut milk, fresh cilantro, and toasted pumpkin seeds. Serve hot with crusty bread or naan on the side.
Instant Pot
- Turn the Instant Pot to Sauté mode. Heat olive oil and add chopped onion. Sauté for 2-3 minutes until softened.
- Add garlic, ginger, and chili, and cook for another minute.
- Stir in spices, cook for 10-12 seconds to release the flavors.
- Add the cubed pumpkin (or canned puree) and pour in the vegetable stock. Stir to combine.
- Cancel the Sauté mode.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes.
- Once the timer is done, let the pressure release naturally for 5 minutes, then carefully do a quick release by switching the valve to Venting.
- Use an immersion blender to puree the soup until smooth directly in the Instant Pot. Alternatively, transfer the soup to a blender in batches and puree.
- Stir in the coconut milk, reserving a little for garnishing if desired. Add lime juice and season with salt and pepper to taste.
- If needed, switch to Sauté mode to reheat the soup gently (don’t let it boil).
- Ladle into bowls and garnish with a swirl of coconut milk, fresh cilantro, and toasted pumpkin seeds. Serve warm with your favourite bread or crackers.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2013.
