Khichdi Recipe (Masala or Plain)

Here’s a simple, comforting, and nutritious Khichdi Recipe — made with rice, lentils, mild spices, and optionally enhanced with Kumbh Khichdi Masala for flavor.

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Prep Time 10

Cook Time 20

Servings: 3

Course: Appetizer

Cuisine: Indian

Ingredients Method Notes

Ingredients

Rice – ½ cup
Moong dal yellow split lentils – ½ cup
Kumbh Turmeric powder – ¼ tsp
Salt – to taste
Ghee or oil – 1½ tbsp
Kumbh Cumin seeds – 1 tsp
Kumbh Asafoetida hing – a pinch
Ginger grated – 1 tsp
Green chili – 1 optional
Water – 3½ to 4 cups adjust for thicker or runny khichdi
Kumbh Khichdi Masala – 1 to 2 tsp optional, for masala flavor

Optional Veggies:

Chopped carrot beans, peas, potato – ½ cup (for nutritious masala khichdi)

Method

Step 1: Wash & Soak

Rinse rice and dal together thoroughly.
Soak for 15–20 minutes (optional, for quicker cooking).

Step 2: Tempering

In a pressure cooker or deep pot, heat ghee/oil.
Add cumin seeds, let them splutter.
Add asafoetida, ginger, and green chili.
(Add chopped vegetables here if using and sauté for 2–3 mins.)

Step 3: Add Base Ingredients

Add soaked rice and dal.
Stir in turmeric, salt, and Kumbh Khichdi Masala (if using).
Pour in 3½ to 4 cups of water. Mix well.

Step 4: Cook

Pressure cooker: Cook for 3–4 whistles on medium flame.
Pot method: Cook covered on low flame until soft, adding water if needed.

Step 5: Serve

Gently mash if you like softer khichdi.
Top with a spoon of ghee and serve hot.

Notes

Curd or buttermilk

Pickle and papad

Fried or roasted potatoes

For a spicier khichdi, add garam masala or more green chili.
You can replace moong dal with masoor or toor dal as a variation.
Add a spoon of ghee while serving for better taste and digestion.

Khichdi Recipe (Masala or Plain)