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

February 9, 2016

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. Follow me on my journey..

Puja Darshan

  • I totally agree with you, Puja. Cooking is absolutely an experiment. That’s what makes it fun! There’s always some new skill to learn or twist to put on an old favorite recipe. This khichdi sounds awesome! πŸ™‚

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