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Maharashtrian Style Masala Khichidi Recipe
Maharashtrian Style Masala Khichidi is a delicious twist on the classic Indian comfort food. Known for its rich, spicy flavors, this masala khichdi is a wholesome, and a hearty one-pot meal.
It is a comfort food perfect for those cozy days when you want something warm, filling, and packed with nutrients and yet feel too lazy to cook an ellaborate.
Unlike the simple khichdi made with just rice and lentils, the Maharashtrian version khichidi includes a medley of spices and vegetables, lending it a vibrant taste and a comforting aroma.
No matter if you’re seeking a quick weeknight dinner or a dish that brings a little taste of home, this recipe is sure to satisfy.
The Kopra (dry coconut) and some wonderful warming spices in this Maharashtrian-style Khichdi add a lot of flavor to the plain moong dal khichdi.
How To Make Maharashtrian Style Masala Khichidi
Prep Time: 10 mins
Cook Time: 20 mins
Course: Brunch, Dinner, Lunch
Cuisine: Indian, Maharashtrian
Serving: 4 People
Author: Ranjeeta Nath Ghai
Ingredients
For Khichidi:
- 1 Cup Rice
- 1/3 Cup Split Moong Dal with Chilka
- 1 tsp Jaggery, Gur
- 3½ Cups Hot Water
- Salt to Taste
For Tempering/Tadka:
- 3 tsp Ghee
- ¼ tsp Turmeric/Haldi
- ½ tsp Shahjeera
- ¼ tsp Cumin Seeds
- 2-3 Boriya Red chillies
- 1 Bay leaf
For the Masala:
- ½ Cup Grated Dry Grated Coconut, Kopra (approx 50 gms)
- 3 Cloves
- 1 stick Cinnamon
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
Instructions
- Using a stainless steel or plastic colander, wash the rice and dal well and keep aside to drain.
- In order to make the powdered masala, dry roast each of these ingredients—coconut, dhania, jeera, cloves and cinnamon—separately over low flame. Cool and grind to a powder.
- To make the Khichdi, boil 2½ cups of water and allow it to simmer in a pan, over medium heat.
- Add the ghee, and temper with Shahjeera, red chillies, cumin seeds, and bay leaf.
- Add the drained dal and rice and stir-fry for a couple of seconds.
- Add the turmeric, powdered masala and stir-fry for a few minutes so that the masala is well-mixed and you start getting the aroma of spices.
- Add the hot water, jaggery and salt.
- Cook on high flame for 10 minutes. Mix every 2 minutes so that the rice and dal khichdi mix does not stick to the bottom of the pan and burn.
- Reduce the heat to low.
- Cover the pan and cook till done or give 2 whistles on medium to low flame.
- If cooking in a pan, stir at regular intervals so that the khichuri is evenly cooked and does not burn. If cooked in a cooker then allow the whistle to escape naturally so that the khichdi is evenly cooked.
- Drizzle some ghee on top before serving.
- Serve the Maharashtrian Masala Khichidi hot with papad and or pickle
Recipe Notes
I used Indrayani rice, a rice variant of Maharashtra’s famous Ambemohar rice, to cook this Khichdi. You can also use Gobind Bhog rice.
You can use split moong dal with skin for that little extra fibre in your diet. Aternatively you can use skinless moong dal as well.
