Masoor dal khichdi recipe

Masoor dal khichdi is a simple and easy recipe of khichdi. Made with a mixture of masoor dal that is red lentils with rice. This masoor dal khichdi recipe is a complete meal by itself. You can eat this masoor dal khichdi as is and tastes absolutely delicious.

There are various versions of making khichdi. Some people make it plain , some people add tempering to it and various vegetables to it . The plain khichdi is usually eaten when one is not feeling well . The plain one is just made by mixing rice and moong lentils together .

The other type of khichdi, is made by adding spice tempering ,and various vegetables to it . It is more on a spicier side and is like mix veg pulao.

The one that I am sharing here is the easiest masoor dal khichdi recipe. It’s when you crave something spicy and do not want to cook an elaborate meal , masoor dal khichdi recipe comes to the rescue, you can eat it as is.

Since its spicy it can’t be eaten when you are sick unlike the plain khichdi. This is usually eaten to devour a spicy and tasty which is made easily , is not very elaborate recipe and is a meal by itself . One can have it as is. You can also have it with any dal Akkha masoor dal (whole red lentils dal), Dal tadka recipe, or curd , papad and any pickle of your choice as an accompaniment . But honestly I like to have it as is . Because it’s a complete meal and since its quite flavorful it does not require a lot of accompaniments


  • Bay leaf  – 1
  • Cinnamon – 1 about an inch size
  • Cumin seeds – 1 tsp  
  • Onions – 2 medium sized thinly sliced
  • Ginger garlic paste – 2 tsps
  • Tomatoes – 1 ½ medium sized finely chopped
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder- ½ tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Kanda lasoon masala – 2 tsp
  • Shahi biryani masala – ¼ tsp
  • Salt – as required about 2 tsp
  • Water – 2 glasses
  • Rice – 2cups
  • Masoor dal(red lentils) – 1 cup
  • Oil – 2 tbsp
  • Ghee – 1 tsp


Pre preparation for khichdi

Take 2 cups of rice in a vessel and wash it properly with water at least thrice. Drain the water and keep it aside . Do the same with masoor dal (red lentils)

Take 1 cup of masoor dal and wash is properly with water at least thrice. Drain the water and keep it aside .

Also in a blender take 6 to 7 cloves of peeled garlic ,and one inch piece of ginger peeled, and roughly chopped and blend it well to form a paste. You can add just about 1 tsp of water to make a fine paste of it .

For the masala or tempering

Take a saucepan add  2 tbsp of oil to it and also add 1 tsp of ghee . Let it heat up a bit

To this now add 1 bay leaf , 1 inch size of 1 cinnamon stick , 1 tsp of cumin seeds and let it splutter . cook them in the oil so that the flavor comes out into the oil .

Now to this add 2 medium sized thinly sliced onions and stir . let the onions cook very well. Browning the onions is a very important step to this recipe , otherwise the onions would taste very raw and uncooked at the end result and the khichdi would not taste good , so we don’t want that hence let the onions cook properly .

Don’t put the onions on a high flame otherwise they may just get brown on the outside and won’t cook properly from the insides . Hence let them cook on a medium flame. Keep stirring them occasionally . So that they wont burn or stick to the bottom of the pan, and change color and also cook properly.

Once the onions turn brown in color its now time to add the ginger garlic paste . Add 2 tsp of ginger garlic paste and stir well . keep stirring so that the paste would not stick to the bottom of the pan . we have tot stir the paste for around 2 minutes so that the rawness of the ginger and the garlic goes away and its properly cooked . This step is very important because if the ginger and garlic does not cook properly , it would give a very bitter and smelly taste to the khichdi .

Also make sure that the ginger garlic paste does not stick to the bottom of the pan and burn , we don’t want that . So keep stirring until its raw smell goes away and it starts to leave oil . That’s when you know its done .

Add 2 medium sized finely chopped tomatoes to this and stir until they become soft and mushy.

Add the powdered spices

Once the tomatoes become soft and mushy its time to add the spice powders like 1 tsp of red chilli powder , ½ tsp of turmeric powder , ½ tsp of cumin powder , 1 tsp of coriander powder , 1 tsp garam masala powder , 2 tsp of kanda lasun masala powder (this is onion and garlic spice powder and can be easily available in Indian grocery stores) this spice is important as it gives a very distinct taste to the khichdi do not skip this particular spice.

Then add ¼ tsp of shahi biryani masala , and about 2 tsp of salt and mix all of this really well .

We want the spices to cook well with the paste. So that the rawness of it goes away, and the flavors of the spice powders releases in the paste, that we are making . It’s very crucial, that we make this tempering and gravy really well. Because rice and dal do not have any distinct flavors of their own .Hence it is very important these masalas /spices cook properly so that they add that flavor and taste to the dish.

If you feel that the spice paste is sticking to the bottom of the vessel , add about 1 to 2 teaspoon of water and stir it well . Keep stirring the masalas well till the water completely dries up. The spice powders and the paste should be mixed and incorporated well.

Take the previously washed 2 cups of rice and 1 cup of masoor dal and add it to the mixture once the water of the paste dries up and the spices are properly cooked .

Now gently mix the rice and the red lentils together. Be careful that they won’t break . So mix them gently with the spice paste and then add 2 glasses of water . Stir it well and let it cook on high flame for ten minutes and then reduce the heat and cook them on low to medium flame for ten more minutes .

Once the water dries up just put a clean knife in the khichdi to check if its done , if the rice doesn’t stick to the knife then its done .

If it does stick then add just ½ cup of water more and cover it with a lid and reduce the flame to low and cook it for about 5 to 7 minutes . Then check again with the knife in the same way if its done .

When it gets cooks properly you can garnish it, with coriander and serve with pickle , papad or curd . Or can eat it as is. I also like the combination of khichdi with a cup of curd mixed with 1 tsp sugar .