Khichdi Recipe | Simple & Healthy Khichdi | Masala Khichdi Recipe | Comfort Food | Chef Kunal Kapur

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 2.5M views Feb 2, 2021

Khichdi is a delicious one-pot healthy meal of rice and lentils. It’s nutritious and light on the tummy. When someone is ill or recovering from illness, then khichdi is often served to him/her. Even doctors recommend khichdi to patients. In several regions of India, it is considered one of the first solid foods that babies eat. It’s vegetarian, easy to digest, and wholesome. Done right, it can be incredibly tasty and may become your favorite comfort food. This can be made in a traditional pressure cooker or an Instant Pot. It’s a dish that you share with your family. Trust me it’s a meal that everyone will enjoy. Khichdi Recipe

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Rice – 1 cup
Toor dal – ½ cup
Moong dhuli dal – ¼ cup
Masoor dal – ¼ cup
Turmeric – ½ tsp
Salt – to taste
Water – 7cups

For Tempering

Ghee – 2 tbsp
Dry Red Chilli – 2 nos
Heeng – ¼ tsp
Mustard seeds – 2 tsp
Cumin – 2tsp
Curry leaves – a sprig
Ginger chopped – 2tsp
Garlic chopped – 1 tbsp
Onion chopped – ⅓ cup
Green chilli chopped – 1no
Turmeric – ½ tsp
Chilli powder – ¾ tsp
Tomato chopped – ½ cup
Salt
Water – as required
Kasoori methi powder – a pinch
Lemon – ½ no
Coriander chopped – handful

For 2nd tempering

Ghee – 1 tbsp
Red chilli powder – ½ tsp
Fried onions – handful for garnish
Coriander – for garnish

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Khichdi Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.