Masoor Dal Khichdi

The method

• Cook rice and split masoor dal together with turmeric and salt, in a similar ratio to a standard moong khichdi.
• Expect a faster overall cooking time than moong khichdi, since masoor breaks down quickly on its own.
• A simple tempering of cumin, ghee and asafoetida finishes the dish, the same basic approach most khichdi shares.
• The finished texture tends to be a touch smoother than moong khichdi, since masoor breaks down more readily.
• Serve with a simple side of yoghurt or pickle, the same pairing most khichdi variations use.
• A small pat of ghee stirred through just before serving finishes the dish the way most khichdi recipes expect.

Our standards

Masoor khichdi questions

Is masoor khichdi faster to make than moong khichdi?

Generally yes, since masoor cooks quickly and needs little to no soaking beforehand.

Does masoor khichdi taste different from moong khichdi?

Yes, slightly earthier and heartier, though still much lighter than a urad based khichdi.

Can I add vegetables to masoor khichdi?

Yes, added partway through cooking so they finish tender alongside the rice and dal.

Is masoor khichdi suitable for a light meal?

Yes, though moong is generally considered the lightest option if digestion is a specific concern.