Masoor dal khichdi
Preparation Time
15 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Basmati Rice
About This Recipe
Khichdi is rice and dal cooked together in a single pot, and this red lentil khichdi recipe leans on how quickly masoor breaks down: by the time the basmati has puffed soft, the dal has melted into the rice around it. Two parts rice to one part dal is the exact ratio that keeps the grains distinct while the dal melts between them.
Five cups of hot water cook one and a half cups of grain to a soft, spoonable pot that thickens as it cools. The masoor dal hub has the lentil's story, and the masoor dal for babies page covers introducing it; ask your paediatrician before any new food.
Pressure cooker timings are in the steps, with the red lentil khichdi instant pot setting noted alongside them. On the stove, the same pot simmers in six cups of water for about 30 minutes, partially covered, stirred now and then. For the baby version, leave out the salt, chilli and hing, mash the khichdi to a thick, smooth consistency and let it cool to lukewarm before serving.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Basmati Rice — 1 cup
- Masoor dal (red lentils) — 1/2 cup
- Turmeric Powder — 1/2 tsp
- Salt — 1 1/2 tsp
- Hot water — 5 cups
Tempering
- Ghee (half for the tempering, half to serve) — 2 tbsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Green chilli, slit — 1 piece
Garnish
- Fresh coriander leaves, chopped — 2 tbsp
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Serving Suggestions
Serve hot with the remaining ghee spooned over, a bowl of curd or chaas on the side, roasted papad and pickle; a squeeze of lemon brightens it. It sets firm in the fridge, so reheat it with a splash of hot water, and keep leftovers for up to two days. For the same lentil as a dal, try the masoor dal tadka, and the masoor dal recipes roundup has the rest.
Tips for Cooking Masoor dal khichdi
Soak the rice and dal together for 15 minutes so both cook through in the same time. Add the water hot from the kettle so the cooker comes to pressure quickly. Let the pressure fall on its own; the grains keep softening inside the sealed pot. Stir once, mash a little against the side, and leave the rest in grains; over-stirring turns the pot gluey.
Chef’s Note
Masoor and basmati cook in step because both soften in roughly the same time, and the dal breaks down enough to coat the rice without turning the pot to paste. A serving comes to about 327 kcal with 10.1 g of protein, 7.9 g of fat and 4.0 g of fibre.
Per serving (approx.): 327 kcal, protein 10 g, carbs 52 g, fat 7.9 g, fibre 4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 22, 2026
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