Masala Khichdi Recipe with Kadhi | Spicy Maharashtrian Khichdi Recipe | Kadhi Khichdi Recipe

khandeshi Kadhi Khichdi recipe

Preparing simple food is an indispensable part of the Indian summers and nothing comes close to the joy of relishing light yet delicious traditional comfort food. Today’s is one such heirloom recipe, which is a staple from the Khandesh region of Maharashtra, i.e., the north-western part of the state. It’s a combination to two dishes that’s popularly known as kadhi-khichdi. The khandeshi kadhi is a simple, buttermilk-based broth that’s tempered with curry leaves and asafetida. The masala khichdi recipe is very peculiar like any other recipe coming from its respective region. The khichdi recipe calls for a very special spice blend that is known as Khandeshi Garam Masala. It is not very hot, but it sure is spicy.

Quick & Easy Recipes

The combination of kadhi-khichdi has a touch of rustic in terms of taste, aroma, appearance, and ease of putting it together. People from Khandesh region have it very often for dinner, because these are no-fuss, no-mess, and quick recipes. If you are looking for easy dinner ideas for your entire family or unexpected guests at odd hours, kadhi-khichdi is a lifesaver. Or be it just quiet dinner with your spouse, these quick recipes for two are perfect! They are ready in under an hour and look beautiful on your dinner table.

Kadhi & Khichdi Recipe – The Ultimate Soul Food

The kadhi is very soothing and counterbalances the heat from the masala khichdi. Also, the slightly sweet and sour notes compliment the spiciness of this khichdi recipe to the max. Furthermore, the entire meal is easy on your tummy, thanks to the generous dash of asafetida in the kadhi. It’s without a doubt one of the best soul food recipes I have had the opportunity to enjoy and learn to cook.So, now I am passing it on to you.

Let’s begin with the kadhi & khichdi recipe now.

How to Make Masala Khichdi & Kadhi

 

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Masala Khichdi Recipe with Kadhi
 
Prep time
Cook time
Total time
 
A staple from Khandesh, masala khichdi is a spicy rice-lentil preparation served with kadhi, which is buttermilk broth tempered with curry leaves and asafetida. A delightful combination, these are quick recipes that you can make for dinner.
Author:
Recipe type: Main
Cuisine: Maharashtrian, Indian
Serves: 2
Ingredients
For the Khichdi Recipe
  • Rice – 1 cup, rinsed & soaked for 30 mins
  • Yellow pigeon pea lentil / Toor Dal – ⅓ cup, rinsed & soaked for 30 mins
  • Onion – 2 medium, sliced
  • Garlic – 2 tbsp
  • Dried coconut – ¼ cup
  • Groundnuts – ¼ cup
  • Khandeshi garam masala – 3 tbsp
  • Turmeric – ½ tsp
  • Salt – to taste
  • Water – 2 & ¼ cup
  • Cilantro / Coriander leaves – 2 tbsp
  • Groundnut oil – ¼ cup
For the Kadhi
  • Besan/Chickpea flour – 1 tbsp
  • Curd – ¼ cup, slightly sour
  • Water – 2 cups
  • Salt – to taste
  • Sugar – ¾ tsp
  • Groundnut oil – 1 tbsp
  • Cumin seeds – ½ tsp
  • Mustard seeds – ½ tsp
  • Asafetida / Hing - ¼ tsp
  • Curry leaves – 10 to 12
  • Ginger – ¼-inch, finely crushed
  • Garlic – 5 small cloves, chopped
  • Green chilies – 1, finely chopped
  • Cilantro / Coriander leaves – 1 tbsp
Instructions
  1. To make the Khandeshi masala khichdi, combine dried coconut and garlic in a grinder.
  2. Grind them till the garlic is completely ground and the coconut is finer too.
  3. Heat the groundnut oil in a pressure cooker. Toss in the sliced onion and sauté it until changes color.
  4. Once the onions are pink, add the ground garlic and dried coconut. Sauté until the raw smell of garlic is gone.
  5. Add the Khandeshi garam masala and turmeric. Mix well and sauté for a minute.
  6. When the oil begins to separate, add the groundnuts and sauté for another minute.
  7. Finally, add the rice, pigeon pea lentil/toor dal, and salt.
  8. Sauté for 2-3 minutes.Roasting the rice and dal in spices is a crucial step.
  9. Then add water and close the cooker. When the pressure develops, turn the heat to low and let the khichdi cook for 10 minutes. In the meanwhile, prepare the kadhi.
  10. After 10 minutes, turn the stove off and let the pressure release on its own. Open the cooker.
  11. Fluff the khichdi with the back of the spoon. Garnish it with finely chopped fresh cilantro/coriander leaves. Khandeshi masala khichdi recipe is ready.
  12. Now let’s begin with the kadhi recipe. While the khichdi is simmering away, whisk some curd in a bowl and add besan/chickpea flour to it. Whisk well and make sure there are no lumps.
  13. Add salt and sugar at this point. Then gradually add water and whisk well.
  14. Heat groundnut oil in a saucepot and add the mustard seeds. Once they pop, add the cumin seeds and let them sizzle. Next, add the asafetida/hing and it will sizzle too.
  15. Add the chopped garlic, finely crushed ginger, and chopped green chili and sauté until fragrant.
  16. Add the curry leaves and sauté till it gives out a nice aroma.
  17. Carefully add the curd-chickpea flour mixture. Stir continuously.
  18. Continue to stir in one direction till the kadhi comes to a boil.
  19. Let it simmer for 2 minutes as you stir it. Turn the flame off and garnish with fresh cilantro/coriander leaves.
  20. Kadhi is ready. Serve it with Khandeshi masala khichdi and some papad. Enjoy!

Khandeshi Masala Khichdi &Kadhi Recipe with Step by Step Pictures Below


Step 1

Prepare the ingredients for the Khandeshi masala khichdi. Rinse and soak 1 cup rice & 1/3 cup yellow pigeon pea lentil/too dal for 30 minutes. Slice 2 medium onions. You will need 3 tbsp of khandeshi garam masala, ½ tsp turmeric, salt to taste, ¼ cup groundnut oil, ¼ cup groundnuts, 2 tbsp garlic, ¼ cup dried coconut, and 2 tbsp fresh cilantro/coriander leaves.

ingredients for Masala khichdi


Step 2

To make the Khandeshi masala khichdi, combine dried coconut and garlic in a grinder.

coconut and garlic in grinder jar


Step 3

Grind them till the garlic is completely ground and the coconut is finer too.

ground garlic and coconut


Step 4

Heat the groundnut oil in a pressure cooker. Toss in the sliced onion and sauté it until changes color.

saute onions in groundnut oil


Step 5

Once the onions are pink, add the ground garlic and dried coconut. Sauté until the raw smell of garlic is gone.

when onions turn pink, add ground conut and garlic, saute till the raw smell is gone


Step 6

Add the Khandeshi garam masala and turmeric. Mix well and sauté for a minute.

Add khandeshi garam Masala and turmeric and saute for 2 minutes


Step 7

When the oil begins to separate, add the groundnuts and sauté for another minute.

add groundnuts when oil begins to seperate


Step 8

Finally, add the rice, pigeon pea lentil/toor dal, and salt.

Add rice, pigeon pea lentil (toor dal) and salt


Step 9

Sauté for 2-3 minutes. Roasting the rice and dal in spices is a crucial step.

saute for 2~3 minutes.


Step 10

Then add water and close the cooker. When the pressure develops, turn the heat to low and let the khichdi cook for 10 minutes. In the meanwhile, prepare the kadhi.

add water and close the pressure cooker and cook for 10 minutes on low heat after the pressure builds up


Step 11

After 10 minutes, turn the stove off and let the pressure release on its own. Open the cooker.

turn off the heat after 10 minutes and let the pressure release, when the pressure drops open the cooker


Step 12

Fluff the khichdi with the back of the spoon. Garnish it with finely chopped fresh cilantro/coriander leaves.

fluff up the khichdi and cover back


Step 13

Khandeshi masala khichdi recipe is ready.

khandeshi masala khichdi is ready


Step 14

Now let’s begin with the kadhi recipe. While the khichdi is simmering away, prepare the ingredients for the kadhi.

Ingredients for kadhi recipe


Step 15

Whisk ¼ cup curd in a bowl and add 1 tbsp besan/chickpea flour to it. Whisk well and make sure there are no lumps.

whishk curd and chickpea flour together, mix well till no clumps are left


Step 16

Add salt to taste and ¾ tsp sugar.

add salt and sugar


Step 17

Then gradually add 2 cups of water and whisk well.

gradually add water


Step 18

Heat 1 tbsp groundnut oil in a saucepot and add ½ tsp mustard seeds. Once they pop, add ½ tsp cumin seeds and let them sizzle. Next, add ¼ tsp asafetida/hing and it will sizzle too.

heat groundnut oil and temper it with mustard, cumin seeds and asafetida


Step 19

Chop 5 small cloves of garlic, finely crushed a ¼-inch piece of ginger, and chop 1 green chili. Add them all in and sauté until fragrant.

add garlic, ground ginger, and chopped green chilies


Step 20

Add 10-12 curry leaves and sauté till it gives out a nice aroma.

saute curry leaves till they get aromatic


Step 21

Carefully add the curd-chickpea flour mixture. Stir continuously.

add curd and chickpea flour mixture and stir continuously


Step 22

Continue to stir in one direction till the kadhi comes to a boil.Let it simmer for 2 minutes as you stir it.

keep stirring in one direction till the kadhi comes to a boil


Step 23

Finally, turn the flame off and garnish with 1 tbsp of fresh cilantro/coriander leaves.

turn off the heat and garnish with cilantro


Step 24

Kadhi is ready. Serve it with Khandeshi masala khichdi and some papad. Enjoy!

khandeshi kadhi recipe is ready, serve with khandeshi masala khichdi

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9 Comments

  • Reply
    Pratik Lohar
    July 6, 2017 at 8:40 pm

    vry nice..

    • Reply
      Monica
      July 7, 2017 at 4:25 am

      Thanks

  • Reply
    Shreya Gulati
    August 9, 2017 at 6:48 pm

    i had no idea khichdi is served with kadhi..this is very new to me.. looks spicy and inviting..

    • Reply
      Monica
      August 10, 2017 at 5:46 pm

      Me neither, until I got married into a Maharashtrian family. I love the combo. You should try it.

  • Reply
    Tanuja Bhattad
    August 21, 2017 at 3:36 pm

    stunning combination…my favrite

  • Reply
    Amruta patil
    September 17, 2017 at 10:11 pm

    Hey. This is an authentic heirloom recipe. Nice.

  • Reply
    Ruchika chawla
    September 24, 2017 at 12:44 pm

    Superb as always….. ????

  • Reply
    Amit Jindal
    March 8, 2018 at 8:12 pm

    After trying your prawns biryani, I am tempted to make this spicy khichdi. I still have plenty of khandeshi garam masala left. Could you recommend more recipes please? So that I can try them over time..

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