Spicy Brown Rice Masala Kichadi

Spicy Brown Rice Masala Kichadi - Plattershare - Recipes, food stories and food lovers
One pot meal is the best option to make cooking easy specifically during a busy weekend. I wanted to make it healthier too. Spicy Brown rice Masala Kichadi is one such recipe, where all the necessary nutrients are incorporated in one meal. It’s simple yet a healthier meal.
4.30 from 3 votes
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Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Recipe Cuisine Type: North Indian, South Indian
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 4


  • 1 cup Brown Rice
  • 1/4 cup Moong Dal
  • 1 cup Vegetables beans, carrot, potato and cup peas chopped
  • 1 tsp Ginger Garlic Paste
  • 3/4 tsp Fennel Seeds
  • 1 Bay Leaf
  • 4 cloves Cloves
  • 2 sticks Cinnamon 1 inch
  • 2 Green Chillies
  • 1/4 tsp Turmeric Powder
  • 1 tsp red chili powder
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Pepper Powder
  • 1/4 tsp Cumin Powder
  • 2 tbsp Cashews broken
  • 3 tsp Desi Ghee
  • 4 tbsp Oil
  • 1 Onion big sliced
  • 1 Tomato diced
  • leaves Garnishing or coriander chopped coriander for
  • 1-2 tsp Salt or as per taste
  • 5 cup Water


  • Wash brown rice and moong dal. Soak them together for 30 – 45 minutes.
  • In a pressure pan, heat oil and ghee.
  • Saute the spices: fennel seeds, cloves, cinnamon stick and bay leaf for few seconds.
  • Add the cashews and fry for few seconds.
  • Add green chilies and sliced onions. Fry until onion turns translucent.
  • Add ginger garlic paste, fry for few seconds until the raw smell wafts away.
  • Add the tomato and saute until it turns a bit mushy.
  • Add the vegetables of your choice and the remaining spices. Saute on high flame for few seconds and add 5 ½ cups of water and salt. Allow it to boil.
  • Taste and check for the spices and salt. Strain the soaked rice and Moong dal in a colander and add them to the boiling liquid. After one boil, close the pan with the lid.
  • After one whistle, simmer and cook for 8 minutes.
  • Once the pressure is released completely, open the pan and garnish with coriander leaves.
  • Serve hot and spicy kichadi with onion or cucumber raita of your choice.

Recipe Notes

Adjust the spice according to your taste. I used 2 green chilies as the chilies were very spicy. Increase or decrease according to the chili variety.
Soaking of rice and moong dal is necessary.
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4.30 from 3 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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