masala khichdi recipe – maharashtrian style spicy khichdi recipe with kadhi

making spicy masala khichdi recipe

masala khichdi recipe with step by step pictures | spicy khichdi recipe | maharashtrian style khichdi recipe with kadhi

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 masala khichdi recipe (मसाला खिचड़ी रेसिपी) is very distinct like any other recipe coming from its respective region. It calls for a very special spice blend that is known as Khandeshi Garam Masala. It is not very hot, but it sure is spicy. The khandeshi kadhi is a simple. It is a buttermilk-based broth that’s tempered with curry leaves and asafetida. You can find the recipe here – Maharashtrian kadhi recipe.

simple dinner 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.

masala khichdi recipe – the ultimate soul food

making khandeshi masala khichdi recipe

Khichdi is a soul food for many of us. The combination of dal and rice offers a strange sense of satisfaction; it not only fills the tummy, but also the heart. Khichdi is often served with four things – ghee / clarified butter, papad, dahi / curd, and achar / pickle.

Adding a dollop of ghee to the masala khichdi after serving it makes it even more delicious. Since there is kadhi, there is no need to serve curd / dahi with it. The warmth of the spices combined with all the other elements creates a meal that’s hard to forget.

how to prepare masala khichdi recipe

making spicy khichdi recipe

First off all, rinse and soak dal and rice together in a bowl. The ratio of dal-rice can be 1:1 or 1:2, however you like it. I like it 1:1. Ten you saute some sliced onions followed by ground mix of dried coconut/khobra and garlic. In goes the star ingredient – the khandeshi garam masala along with some turmeric.

Saute it for a bit and finally add the peanuts, and dal-rice. Saute some more and add salt and water. Pressure cook the khichdi until its done. Garnish it with a handful of fresh coriander. Simple as that!

Now let’s see how to make the spicy masala khichdi recipe.

how to make masala khichdi recipe

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masala khichdi recipe | maharashtrian spicy khichdi recipe
 
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A staple from Khandesh, masala khichdi recipe 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: Indian
Serves: 2
Ingredients
  • Rice – ¾ cup, rinsed & soaked for 30 mins
  • Yellow pigeon pea lentil / Toor Dal – ¾ 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 (recipe here)
  • Turmeric – ½ tsp
  • Salt – to taste
  • Water – 2 & ½ cup
  • Coriander leaves – 2 tbsp, finely chopped
  • Groundnut oil – ¼ cup
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.
  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 coriander leaves. Khandeshi masala khichdi recipe is ready.
  12. Serve it in a plate and add a dollop of ghee if you like. Enjoy hot with kadhi, papad, and mango pickle!

khandeshi masala khichdi recipe with step by step pictures below


Step 1

Prepare the ingredients for the Khandeshi masala khichdi recipe. Rinse and soak 3/4 cup rice & 3/4 cup yellow pigeon pea lentil/toor 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 2 & 1/2 cups of 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. Serve it in a plate and add a dollop of ghee if you like. Enjoy hot with kadhi, papad, and mango pickle!

making khandeshi masala khichdi recipe

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11 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..

  • Reply
    vaishali
    November 23, 2018 at 4:48 am

    moutyhwatering khichdi. i love the presentation. where did you get those plates from? are they aluminum?

    • Reply
      monica
      November 24, 2018 at 6:02 am

      Thanks, Vaishali. Yes, they are aluminum utensils and I got them from a shop that sells utensils for commercial use. You will have a shop like that in your city too, most probably.

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