Here I am sharing two methods: 1) traditional stove-top pressure cooker method 2) Instant pot khichdi.
About This Masala Khichdi Recipe
It is soft, mushy and melt-in-your-mouth kind and topped with (optional but not-so-optional) ghee ~ clarified butter. Always remember ghee (clarified butter) is the essential ingredient while making any kind of dal khichdi. This is one of the coziest meal recipes and ultimate comfort food with delicious homestyle flavor. I usually make it at least once a week as dinner. We love to pair it with Gujarati kadhi. This masala khichdi and kadhi combo is very light on the stomach and very easy to digest. Plus, there is no much prep work involved here. Only chopping of onion is required. Altogether, it comes together in just 30 minutes. If you are not familiar with the texture of masala khichdi (any khichdi in that matter) then let me explain you. The rice grains are not separated and firm like pulao, biryani. They should be overcooked and almost mushy. The consistency of the khichdi depends on how you and your family prefer. Some like the porridge-like consistency (same as shown in instant pot khichdi method) while some like slightly solid (shown in regular stovetop method). Based on liking consistency, you may need to adjust the water amount.
👩🍳 How to make Masala Khichdi? (StoveTop)
- Wash dal and rice under running cold water till water runs clear.
- Soak them in enough water for 10 minutes. Meantime, prepare the rest of the ingredients. Now after soaking time, drain the dal-rice and discard the water.
- Heat the oil in a pressure cooker on medium heat. Once hot add mustard seeds. Let them pop.
- Then add cumin seeds, let them sizzle a bit.
- Then add whole spices (cloves, peppercorns and cinnamon stick). Saute for 30-40 seconds or till you get the nice aroma of spices.
- Then add ginger garlic paste
- and saute for 30 seconds or till the raw smell of ginger-garlic goes away.
- Then add chopped onion.
- Cook for 2-3 minutes or till the onions get soft and translucent.
- Then add turmeric powder, red chili powder, cumin powder, coriander powder, and salt
- Mix well and cook for a minute.
- Then add drained dal-rice mixture.
- Mix well.
- Add water.
- Cover the cooker with lid, put the weight on. Cook for 3 whistles on medium-high heat. Then turn off the stove. Let the pressure go down by itself and then open the lid.
- Stir well before serving. As you stir, it will get mushy and soft. Lastly, sprinkle chopped coriander leaves, remove it to a serving bowl, top with ghee (clarified butter) and serve. To get the best taste, khichdi must be served warm. In below photo, masala khichdi is served as a meal with gujarati kadhi, pickled green chilies (rai kuria marcha) and roasted rice papad (khichiya papad).
How To Make Instant Pot Masala Khichdi?
- Wash the dal-rice mixture and soak for about 10 minutes (optional step). Meantime prep rest of the ingredients.
- Start the instant pot with saute mode. Add oil and once it gets hot add mustard seeds, cumin seeds, and whole spices. Saute for few seconds, then add chopped onion, ginger-garlic paste and cook till onions get soft.
- Then add soaked, drained dal-rice, salt and spice powders. Mix and cook for 30 seconds.
- Add water and stir. Turn off the saute mode.
- Cover the instant pot with a lid, keep the valve position to sealing. Cook on manual (high pressure) for 9-10 minutes. Let it NPR. If in rush, let it NPR for 10 minutes then do QPR.
- Now stir really well and it will be almost mushy and porridge-like consistency. Garnish with cilantro and top with ghee, serve hot/warm. In below photo, Instant pot masala khichdi is served with kadhi, sliced onions, avakaya (andhra style mango pickle) and roasted urad dal papad. Check out more Khichdi RecipesMoong dal khichdiGujarati khichdiOats khichdiSabudana khichdi Vegetable khichdi Vaghareli khichdi Dalia khichdi
