By Hariyali Matki Khichdi is a wholesome, nutritious, and flavour-packed dish made with sprouted matki (moth beans), rice, and a fresh green paste of coriander, mint, and spices. It is a traditional Maharashtrian-style recipe, prepared especially for lunch or dinner, and loved for its comfort and health benefits. The name Hariyali comes from the lush green color of the masala paste that gives the khichdi its appealing appearance and refreshing aroma.
Rich in proteins, fiber, iron, and vitamins, this recipe is ideal for weight management, digestion, immunity improvement, and energy booster meals. Unlike plain khichdi, Hariyali Matki Khichdi is flavorful, slightly spicy, and aromatic. It can be enjoyed on its own or paired with curd, papad, and pickle for a complete satisfying meal. Below is a detailed step-by-step explanation to help you prepare perfect Hariyali Matki Khichdi at home.
Ingredients Needed
Main Ingredients
- Sprouted matki (moth beans) – 1 cup
- Rice – 1 cup (short grain or basmati)
- Moong dal (optional, for creaminess) – ¼ cup
- Water – 3½ to 4 cups
- Ghee (clarified butter) – 2 tablespoons
- Oil – 1 tablespoon
- Onion – 1 medium, finely chopped
- Tomato – 1 medium, chopped
- Green chillies – 2 slit
- Ginger-garlic paste – 1 tablespoon
- Salt – as required
For Hariyali (Green) Masala Paste
- Fresh coriander leaves – 1½ cups
- Mint leaves – ½ cup
- Green chillies – 3–4
- Ginger – 1½ inch piece
- Garlic cloves – 6–7
- Grated coconut – ¼ cup (optional for richness)
- Lemon juice – 1 tablespoon
- Water – as needed (for grinding)
Whole Spices for Tempering
- Cumin seeds – 1 teaspoon
- Bay leaf – 1
- Cloves – 3
- Cinnamon – 1 small piece
- Black pepper – 4–5
- Turmeric powder – ½ teaspoon
- Red chilli powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – ½ teaspoon (optional)
For Garnish
- Ghee – 1 tablespoon
- Coriander leaves – chopped
- Lemon wedges
Step-by-Step Preparation
Step 1: Prepare Sprouted Matki
If you do not have ready sprouts, rinse matki beans well and soak overnight. In the morning, drain water, tie in a cloth, and keep in a warm place for 10–12 hours to sprout. Sprouts are easier to digest and richer in nutrition compared to raw beans.
Step 2: Wash and Soak Rice
Wash rice and moong dal together until water runs clear. Soak for 20 minutes. This step ensures soft and evenly cooked grains.
Step 3: Make Hariyali Green Paste
In a blender add coriander, mint, green chillies, ginger, garlic, grated coconut, and lemon juice. Grind to a smooth paste using little water. The paste should be thick and vibrant green. This masala gives the khichdi its characteristic taste.
Step 4: Heat Ghee and Prepare Tempering
Heat oil and ghee together in a pressure cooker or heavy pot. Add cumin seeds, bay leaf, cloves, cinnamon, and pepper. Let them splutter and release fragrance. Add chopped onions and sauté until light golden. Add ginger-garlic paste and roast for a minute until raw smell disappears.
Add tomatoes and cook until soft and mushy. Now add turmeric powder, red chilli powder, coriander powder, salt, and mix well. Once masala starts releasing oil from sides, add the prepared green paste and sauté for 3–4 minutes until aromatic.
Step 5: Add Sprouted Matki
Add sprouted moth beans to the cooker and mix well with the green masala. Sauté for 2–3 minutes to coat the beans with spices. This step enhances flavour and ensures that beans absorb masala deeply while cooking.
Step 6: Add Rice and Water
Add soaked rice & dal to the cooker and mix gently. Pour 3½–4 cups of water depending on the consistency you prefer—less water for thicker khichdi and more water for softer consistency. Taste the water—spice and salt must be slightly more than needed because rice will balance it.
Step 7: Pressure Cook
Cover and cook for:
- 3 whistles on medium flame (pressure cooker)
or - 20–25 minutes simmering method on low flame
Once pressure releases naturally, open the lid and gently mix khichdi without mashing completely.
Step 8: Final Touch
Add 1 tablespoon ghee on top, mix lightly, and garnish with freshly chopped coriander. Squeeze lemon before serving for extra freshness.
Serving Suggestions
Hariyali Matki Khichdi tastes amazing when served hot with:
- Curd or raita
- Pickle (mango or lemon)
- Papad or fryums
- Salad or sliced onions
- Ghee drizzle for richness
It also pairs beautifully with kadhi or roasted papad in Maharashtrian households.
Why Hariyali Matki Khichdi is Healthy
- Matki sprouts are high in plant protein, iron, magnesium, fiber, and antioxidants.
- Helps improve digestion, energy levels, and muscle strength.
- Green herbs cleanse the body and support immunity.
- Light on stomach yet filling—perfect for diabetes and weight loss diets.
- A balanced one-pot meal with carbohydrates, proteins, vitamins, and minerals.
Tips & Variations
- You may replace rice with brown rice, millets like foxtail or barnyard, or broken wheat for diet-friendly versions.
- Skip red chilli powder and reduce spices for kids or elderly.
- Add vegetables like spinach, peas, carrots, or capsicum for enhanced nutrition.
- Replace moong dal with toor dal or masoor dal for a different flavour.
- If you want richer texture, add 2 tablespoons coconut milk towards the end.
- Always add lemon juice at the end to retain green colour.
Conclusion
Hariyali Matki Khichdi is a complete meal that balances health and taste. Its vibrant green colour, comforting texture, and aromatic blend of fresh herbs make it a refreshing change from regular khichdi. Packed with the goodness of sprouts and subtle spice flavours, it is ideal for lunch, dinner, or even a light meal on busy days. Once you try this wholesome recipe, it will surely become a weekly favourite for your family.
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