Sabut Masoor Ki Khichdi Recipe - Whole red lentils and rice cooked together with spices.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Whole red lentils (sabut masoor)(साबुत मसूर), Rice(चावल)

Cuisine : Punjabi

Course : Rice

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Sabut Masoor Ki Khichdi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Rice recipes like Dalimbi Bhaat, Fruity Coconut Rice, Thai Rice, Mixed Sprouts Khichdi. Or try out these recipes from Punjabi Cuisine like Chholay Masala, Matar ki Kadhi, Malai Na Paratha, Barian .

Sabut Masoor Ki Khichdi Recipe - How to make Sabut Masoor Ki Khichdi


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Whole red lentils (sabut masoor) 1/2 cup

  • Rice 1 1/2 cup

  • Ghee 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 5-6

  • Cloves 2

  • Cinnamon 1 inch stick

  • Ginger finely chopped1 inch stick

  • Green chillies finely chopped2

  • Turmeric powder 1/4 teaspoon

  • Salt to taste


Step 1

Mix rice and lentils and soak in 4 cups of water for 10-15 minutes.

Step 2

Drain and set aside. Heat 2 tbsps ghee in a deep non stick pan, add cumin seeds, black peppercorns, cloves and cinnamon and sauté till fragrant.

Step 3

Add ginger and green chillies and sauté for ½ minute.

Step 4

Add rice and lentils, turmeric powder, salt and 4 cups of water.

Step 5

Cover and cook on medium heat till done.

Step 6

Drizzle remaining ghee over the khichdi and serve hot.

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