Name: Maharashtrian Masala Khichdi
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Rice, short grain preferred; ½ cup Split Yellow Mung Beans, moong dal; 1 tbsp Cooking Oil; 1 tbsp Ghee, plus extra for serving; ½ tsp Mustard Seeds; ½ tsp Cumin Seeds; ¼ tsp Asafoetida, hing; 8 Curry Leaves; 1 medium Onion, chopped; 1 medium Tomato, chopped; 1 small Potato, peeled and cubed; ½ tsp Ground Turmeric; 1½ tbsp Goda Masala, crucial for authentic flavor; 3½ cup Water, for a soft, mushy consistency; 1 tsp Salt, to taste

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Wash the rice and split yellow mung beans together thoroughly until the water runs clear. Let them sit in fresh water while you prep.
In a pressure cooker, heat the cooking oil and ghee together on medium heat.
Add mustard seeds and let them splutter. Follow immediately with cumin seeds, asafoetida (hing), and curry leaves.
Add the chopped onions and sauté until they turn translucent and soft.
Toss in the cubed potatoes and chopped tomatoes. Cook for 2-3 minutes until the tomatoes soften slightly.
2–3 min
Add the turmeric powder and the star ingredient—Goda Masala. Mix well, allowing the spices to toast for 30 seconds.
30 sec
Drain the rice and dal mixture and add it to the cooker. Stir gently to coat the grains with the spiced oil.
Pour in the measured water and add salt. Give it a good stir. Close the pressure cooker lid securely.
Cook on medium heat for 3-4 whistles to achieve a comforting, soft, and slightly mushy consistency. Let the pressure release naturally before opening.

How to tell it's done

A warm, porridge-like consistency where the rice and lentils have broken down into a unified, extremely flavorful, meltingly soft mass.

Getting it right

Tip

Authentic Maharashtrian Goda Masala contains stone flower (dagad phool) and roasted coconut, giving this dish its unique, deeply aromatic and mildly sweet-spicy profile.

What to serve it with

Serve piping hot in a bowl, generously drizzled with raw Ghee, accompanied by a side of crispy roasted Papad and fresh pickle.

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