Onion-Garlic Masoor Dal Khichdi – Onion-Garlic Mixed Lentils and Rice Porridge

post modified on February 9

Written by Puja

Khichdi with onion and garlic!

Khichdi is an authentic recipe and has its own ingredients and a unique method of preparing.
While I believe in experimenting a lot with almost all of my recipes, I never felt the need to do that with the rice and dal khichri. I always felt it was not worth it and since I did not want to loose the original taste and flavor of the real khichri, which my grand ma, mother and aunts used to make, I never really did anything with that recipe.

But at the same time, like you all know.. I strongly believe that COOKING IS AN EXPERIMENT.

So this time round I thought why to leave this recipe from experimenting. Why not try something with the original recipe so that I have something that is a variety of the original khichadi recipe. And that is what I did in today’s recipe.
Though I won’t say that the experimented khichdi is more tasty than the real khichdi which my mom makes, I can safely say that both khichdi has it’s own tastes and both tastes real good.

This recipe has a nice aroma and a flavor of garlic which gives it an altogether different taste. So enjoy the recipe.


Onion Garlic Khichdi

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 3 -4
Author: Puja


  • Rice – 2 cup
  • Masoor Dal – 1 1/2 cup
  • Onion – 2 thinly sliced
  • Tomatoes – 2-3 chopped
  • Ginger – 1/4 tbsp
  • Garlic – 1 full finely chopped
  • Bay leaf – 2 nos
  • Turmeric powder – 1/4 tbsp
  • Coriander leaves – handful finely chopped
  • Ghee – 3-4 tbsp
  • Cumin Seeds – 1 tsp
  • Whole Dry Red Chili – 2 nos
  • Salt – as per the taste


  • Heat oil in a pan/kadhai and fry masoor dal until the nice aroma comes.(keep stirring in between to avoid getting it burnt)
  • Once done turn off the flame and let it cool down.
  • Now wash dal and rice together.
  • In a pressure cooker add rice, masoor dal, turmeric powder, tomato, ginger, bay leaf and salt.
  • Add the water as per needed and close the lid.
  • Cook this mixture until one whistle and then turn off the flame. Do Not release the pressure.
  • Let the pressure cooker cool down by itself.
  • Open the lid of the cooker.
  • Now take a big open mouth vessel add the cooked rice and dal mixture to it.
  • Heat water in a small vessel.
  • Add it to the cooked rice and dal mixture as per the required consistency.
  • And let it boil on a medium flame stirring in between.
  • In the meanwhile heat ghee in a pan.
  • Add cumin seeds and the broken red chilli to it.
  • Fry until brown.
  • Add the chopped garlic and saute for few minutes.
  • Now add the sliced onion and fry until golden brown.
  • Add the chopped coriander leaves and saute for few seconds.
  • Add this tempering to the rice dal mixture and mix well.
  • Serve hot along with and coriander chutney, spoonful of ghee pickle, papad or any side dish of your choice.
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A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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