Masala Kichdi Maharashtrian Style

masala Kichdi

Masala Kichdi Maharashtrian Style

Kichdi in general is a comfort food. Masala Kichdi is a spicy one from Maharashtra that uses their unique Goda masala.

Few days back a Maharashtrian friend of my daughter came to stay with us. She offered to cook this dish and all of us just loved it. Thank you Sujal Patwardhan for this recipe.

Typical to any Maharashtrian dish, this dish also uses peanuts that makes this dish very nutritious. Just as all recipes, every family uses their favourite dal in this recipe. It varies from tur dal to masoor dal to green mung dal.

We preferred to use the yellow mung dal which is light on the stomach. Though I have used rice in this recipe you can replace it with any millet as well.

Unlike other kichdis, this recipe uses reverse ratio of rice to mungdal. This is what made this kichdi special.

You can serve this kichdi with roasted papad and plain curd or any Kadhi.

However, in our house it is best loved with Kadhi. Nothing to beat this combination.  

Masala Kichdi

Cook Time15 minutes
soaking time30 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Maharashtrian
Keyword: Kichdi, Masala, peanuts, yellow mung dal, rice, millet
Servings: 5 people


  • 1 cup yellow mung dal
  • 1/2 cup rice / any millet of your choice
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 1 tsp turmeric powder
  • 2 tsp goda masala
  • 2 tbsp raw peanuts
  • 1/2 tsp jaggery powder
  • salt to taste


  • Wash rice and mung dal and soak them together in water for 30 minutes. Drain and keep aside.
  • Heat oil in a pressure cooker / pan.
  • Add the mustard seeds and allow them to crackle.
  • Then add the asafoetida and turmeric powder.
  • Add peanuts and sauté for few minutes. 
  • Add the drained rice & dal and sauté adding ½ tsp chilli powder and salt.
  • Add 3 cups water and let the mixture come to a boil.
  • When it starts boiling, add the balance chilli powder and goda masala. Add jaggery if using. Mix thoroughly
  • Close the cooker and cook for 3 whistles. 
  • Allow to simmer for 5 more minutes and put off the flame.
  • Let the pressure come down and open the cooker and mix everything.
  • Garnish with freshly grated coconut and chopped coriander leaves.


  1. This recipe can be made with millets also. 
  2. Cooking time differs from cooker to cooker. Please go according to your cooker. 
  3. You can add finely chopped vegetable of your choice for variation.
  4. This recipe uses oil. However, if you are a non vegan, you can use ghee to get a nice aromatic flavor.


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Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy