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Hearty Thali With Masala Khichdi

A hearty vegetarian thali with masala khichdi, kadhi and roasted garlic potatoes
Course Main Course
Cuisine Indian
Keyword Kadhi, Masala Khichdi, Roasted garlic potatoes, Thali
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Author Dhivya


  • Instant Pot or Pressure Cooker


Masala Khichdi with Masoor Dal

  • 1 cup 200g short grain rice
  • ¾ cup 150g whole red lentil or masoor dal washed and soaked for 2 hours or overnight
  • 2 roma tomatoes, roughly chopped
  • 1 inch knob of ginger
  • 3-4 garlic pods
  • 3 green chillies
  • 2 tablespoon any neutral flavour oil
  • 1 bay leaf
  • 1 inch piece cinnamon stick
  • 1 teaspoon jeera / cumin
  • ¼ teaspoon hing / asafoetida
  • ½ teaspoon haldi / turmeric
  • 1 medium size onion, finely chopped
  • 3 cups 750ml water
  • salt
  • 1 handful fresh coriander, chopped for garnishing


  • ¼ cup 22g besan / chickpea flour
  • cups 625ml water
  • 2 teaspoon any neutral flavour oil
  • 1 teaspoon jeera/cumin
  • ½ teaspoon methi / fenugreek seeds
  • 1 teaspoon ajwain / carom seeds
  • 2 cloves
  • ¼ teaspoon hing / asafoetida
  • 3-4 garlic pods, finely chopped
  • 1 inch knob of ginger, grated or finely chopped
  • 3 green chillies, slit
  • 10-12 curry leaves
  • salt
  • 1 cup 250 ml yogurt, thin with about half a cup water or 1.5 cups of buttermilk
  • 1 teaspoon jaggery or sugar optional
  • 1 handful fresh coriander, chopped for garnishing

Roasted Potatoes with Garlic

  • 4-5 1 kg potatoes, peeled and chopped into 1 inch cubes I used baby potatoes here that I quartered
  • 3 tablespoon any neutral flavour oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon hing / asafoetida
  • 1 Onion, finely chopped
  • 1 teaspoon chilli powder
  • ½ teaspoon tuemeric
  • 2 teaspoon dhania/ coriander powder
  • 3-4 garlic pods, thinely sliced
  • salt


Masala Khichdi with Masoor Dal

  • Wash he rice under running water until the water runs clear. Drain and set aside.
  • Add the tomatoes, ginger, garlic and chillies to a blender and blend till you have a smooth paste
  • Set the Instant Pot on sauté mode, add the oil. When the oil is hot add the whole spices bay leaf, cinnamon, cumin, asafoetida and turmeric and sauté for 30 seconds till everything is fragrant.
  • Add in onions and cook for 5 minutes, until softened and lightly brown.
  • Stir in the grund tomato mixture and cook for another 3 minutes.
  • Next drain and add the lentils and the washed rice to the Instant Pot, along with 3 cups of water and salt. Cancel the sauté. Close the lid and set it on sealing mode and pressure cook for 15 minutes. Let it naturally pressure relase. Open and garnish with freshly chopped coriander before serving.
  • If you are cooking in the pressure cooker, pressure cook one whistle on high heat and one whistle on low heat. Allow it to cool.


  • In a bowl, whisk the chickpea flour and 1 cup water. It needs to be lumpfree and similar to a pancake batter consistency.
  • Bring a deep pot to medium-high heat, add oil.
  • When the oil is hot add cumin, fenugreek, carom seeds, and wait for it to sizzle. Next add asafoetida, ginger, garlic, green chillis, and curry leaves and cook for a couple of minutes.
  • Add the chickpea flour batter along with the 1½ remaining cups of water. Keep whisking to ensure the chickpea flour does not stick to the pan. In about 5 minutes the mixture will become thick and glossy. Add salt and jaggery.
  • At this point, pour in the thinned out yogurt or butter milk and keep stirring at medium heat.
  • Once it comes to a simmer take it off the heat and garnish with freshly chopped corriander

Roated Potatoes with Garlic

  • Heat a large non stick kadai to medium heat, add oil to the kadai. scent.
  • When the oil is hot add the mustard seeds. When it pops add onions and asafoetida and sauté for about 3 minutes until the onions become translucent.
  • Next add in the chopped potatoes, salt, chilli powder, turmeric, and coriandder powder. Mix till everything is incorporated.
  • Sprinkle a little water and cover and cook the potatoes for about 6-8 minutes till it is cooked through.
  • Uncover and continue to cook the potatoes until golden and crispy on the outside, about 5 more minutes. Just before it is done add in the chopped garlic and cook for about 2 minutes.
  • Take the potatoes off heat and serve alongside the kadhi and masala khichdi