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Masala Khichdi

Prep Time: 20 mins I Cooking Time: 30-20mins I Serving: 2-3




Ingredients :-


For Boiling :-


½ cup / 100 gm Basmati Rice ( pref. broken)

¼ cup / 50 gm Split Masoor Dal / Red Lentil

¼ cup / 50 gm Split Moong Dal / Yellow Lentil

3 cups / 700 ml Water

1.5 tsp Salt

1.5 tsp Turmeric Powder


For tempering :-


3 tbsp./50 ml Desi Ghee

1.5 tsp Cumin Seeds

8-10 Garlic Cloves, chopped

3 Onion, medium sized (chopped)

½ cup / 70 gm Carrot, chopped

½ cup / 70 gm Green Peas

Salt to Taste

2 Tomatoes, medium sized (chopped)

5-6 Fresh Coriander sprigs, chopped


[Fresh Coriander chopped to garnish (optional)]



Spice powders :-


2 tsp Red Chilli Powder

1 tsp Jeera Powder

1 tsp Coriander Powder

1 tsp Garam Masala Powder


Method :-

To a large bowl add rice + dals and rinse until water is clear

To the pressure cooker add washed dal and rice + water + Salt + Turmeric Powder. Pressure cook for 3 whistles on low-medium heat and switch off the gas. Let the pressure release naturally


Heat ghee in a pan and add cumin seeds. Once they starts spluttering add chopped garlic and sauté for 3-4 mins on low-medium heat until it turns to light brown in color


To the pan add onions and sauté for 4-5 mins on low-medium heat


Next add chopped carrots + peas + salt to the pan. Mix well and cook until soft for 5-7 mins on low-medium heat. Keep stirring


Once the vegetables soften add tomatoes. Mix well and stir for 3-4 mins on low-medium heat until soft


To the pan add red chilli powder + jeera powder + coriander powder + garam masala powder. Mix well and cook until ghee separates from the masala


Next add fresh chopped coriander to the pan and give a mix


To the pan add boiled khichdi. Mix well and let it simmer for 5-7 minutes on low-medium heat. Turn off the flame and garnish with coriander


Time to taste:)

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