| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7.2g | 1.1g | 42g |
| sugars | fibre | protein | salt |
| 3.5g | 8.1g | 11g | 1g |
Why I Love Indian Masoor Dal Khichdi
A Taste of India: Masoor Dal Khichdi
There’s something extraordinary about the way food joins together different cultures, different flavors, and yes, even different continents. And today’s recipe, the wonderful Masoor Dal Khichdi, is a prime example of this melding of food cultures. As a Miami-based food lover with Cuban and Spanish roots, I’ve always found myself intrigued by the depth and complexity Indian cuisine brings to the table.
This hearty and healthy dish, often is served as comfort food in India, and made primarily from red lentils (Masoor Dal) and Basmati rice, among other tasty ingredients. a combination which, when I first encountered, reminded me of the rustic simplicity yet profound flavor profiles found in certain Spanish classics such as paella. Balancing a series of intricate flavors, from the robust kick of ginger garlic paste to the earthiness of cumin seeds, this dish is a delightful culinary journey.
The Flavors that Dance
One distinct element I adore about this Masoor Dal Khichdi recipe is the way it invites you to play with flavors—much like a dance. And as a dance teacher outside the kitchen, I can’t help but appreciate the rhythm and flow that goes into layering these components to create an enticing final product. You start with the base notes of onion, tomato and green chilies, then add the hum of spices and the heartiness of lentils and rice. A final twirl of fresh coriander leaves is like the bow that ends a beautiful routine.
Much like classic Cuban Moro de guandules (Pigeon peas and rice), this dish makes an excellent vegetarian main or can act as a side for meat dishes.
Thanks to renowned chef Sanjeev Kapoor and his inspirational take on traditional Indian recipes, the Masoor Dal Khichdi has found its way into international kitchens, mine included. His recipes have helped me, and countless others, create a bridge that connects our cultures at the dining table.
A Meal for Every Mood
Masoor Dal Khichdi, with its comforting warmth and satisfying ingredients, is perfect for those chilly nights when you need something to lift your spirits. And depending on your mood or gastronomic adventures, it can be paired with other Indian dishes, such as chutneys, pickled veggies or raitas, to amplify your dining experience.
As we navigate this ever-spreading food map, one comforting bowl of lentils and rice at a time, let’s not forget what it’s all about: Creating, sharing, learning and savoring. And this Masoor Dal Khichdi recipe lets us do precisely that — a delightful way of saying ‘Bon Appétit’ across all borders.
What You’ll Need
- 1 cup Masoor Dal (Red Lentils)
- 1/2 cup Basmati Rice
- 1 large Onion, finely chopped
- 2 large Tomatoes, finely chopped
- 2 Green Chilies, finely chopped
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 cup Mixed Vegetables (like peas, carrots, potatoes), chopped
- 2 tablespoons Oil or Ghee
- 1/2 teaspoon Asafoetida/Hing (optional)
- 2 teaspoons Salt or to taste
- 5 cups water
- 1 tablespoon Fresh Coriander Leaves, chopped (for garnishing)
Method
Step One
To begin making the Masoor Dal Khichdi, first wash the masoor dal and basmati rice together under running tap water until the water runs clear. Once done, soak them in enough water for 15 minutes.
Step Two
Heat the oil or ghee in a pressure cooker over medium heat. Once the oil is hot, add the cumin seeds and let them crackle. If using, add the asafoetida and sauté for a few seconds till it becomes aromatic.
Step Three
Add the finely chopped onions to the cooker and sauté until they become translucent and soft. Once the onions are cooked, add in the ginger garlic paste and green chilies and sauté for a minute till the raw smell of the paste goes away.
Step Four
Once the paste is well cooked, add in the tomatoes and cook until they turn soft and mushy. At this point add turmeric powder, mix well and cook for another minute.
Step Five
Add the chopped mixed vegetables to the cooker and sauté until they are well combined with the masala. Now drain the soaking masoor dal and basmati rice and add it to the pressure cooker.
Step Six
Add salt and 5 cups of water to the pressure cooker. Mix everything well to combine and close the lid of the cooker. Cook the Khichdi over medium heat for 4-5 whistles and then turn the heat to low and simmer for 5 more minutes.
Step Seven
Turn off the heat and let the pressure release naturally. Once the pressure is fully released, open the lid of the cooker and give the Khichdi a gentle stir.
Step Eight
Your Masoor Dal Khichdi is now ready. Garnish it with chopped coriander leaves. Serve the dal khichdi hot with a dollop of ghee on top if desired. This dish can be served with yoghurt or pickles.
