Masala Kichdi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • For the masala:
  • 3 tsp - grated coconut
  • 3 to 5 - green chillies
  • A pinch of turmeric
  • 12 to 18 - flakes of garlic
  • 2 inch pieces - fresh ginger
  • 1 - big tomato, cut (alternately 2 small tomatoes)
  • 2 to 3 - cardamoms
  • 2 to 3 - cloves
  • 3 to 4 - small sticks of cinnamon
  • Chopped coriander leaves
  • Few leaves of fresh mint
  • For the kichidi:
  • 2 cups - rice
  • 1/2 cup - green gram dal, slightly roasted
  • 1 cup - finely sliced onions, cut lengthwise and halved

How to Make Masala Kichdi

  • Grind all the above ingredients for the masala in the mixie, until it is finely ground and set aside.
  • In a pressure cooker, take about 3-4 tsps of either sunflower of groundnut oil and heat it.
  • To the heated oil, add the onions and fry until they are pink.
  • Add the masala and continue to fry for 4-5 minutes.
  • Do so until the masala is cooked and starts to leave the side of the cooker.
  • Add the roasted green gram dal to the masala and fry for 1-2 minutes.
  • Add the washed rich to the mixture and fry for about 30 secs.
  • To this add about 3 cups of water. (An additional 1/2 - 1 cup of water may be added if you want the kichidi watery.)
  • When the mixture starts boiling, close the lid of the cooker and proceed to cook as you would cook rice.
  • Serve hot with mixed curd/onion/cucumber/tomato raitha or dal.