Masala Khichdi

Name: Masala Khichdi
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3/4 cup Ambemohar / Govindbhog or any short grain rice; 1/4 cup roasted Sona Moong dal; 1/2 cup Masoor dal; 2 onions chopped; 1 tomato chopped; 1 "ginger grated; 1 tsp ginger paste; 7-8 beans chopped; 1 medium carrot peeled and cubed into bite size pieces; 1/4 cup spring onion chopped finely; 5-6 cauliflower florets chopped onto small pieces; 2 tbsp green peas; 1 tbsp coconut chopped; 1 small potato cubed; 1 tbsp coriander chopped; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 2 green chillies + 2 dry red chillies; 1/2 tsp cumin + coriander powder; 1/4 tsp garam masala; as required salt and 1/4 th tsp sugar to taste; 2 tbsp ghee; 1 tsp mustard oil

Kumkum Chatterjee @cook_12055532

#Win #Week4
#Dec #W3
A khichdi or khichuri is an Indian one pot meal and a comfort food relished by all. In this Masala Khichdi spices and loads of healthy and nutritious vegetables are added to make this dish all the more flavourful. This delicious dish includes everything you want in a complete meal including vegetables,herbs and spices.There are various versions of khichdi made in Indian homes and Masala Khichdi is one of them.Rich in nutrients this vegetable spicy Masala Khichdi is a delight to savour on a chilli winter day. Serve this with vegetable pakoras or brinjal fritters ( beguni), or with mashed potato and potato chips and tomato chutney or pickles.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

3 servings

3/4 cupAmbemohar / Govindbhog or any short grain rice
1/4 cuproasted Sona Moong dal
1/2 cupMasoor dal
2onions chopped
1tomato chopped
1"ginger grated
1 tspginger paste
7-8beans chopped
1medium carrot peeled and cubed into bite size pieces
1/4 cupspring onion chopped finely
5-6cauliflower florets chopped onto small pieces
2 tbspgreen peas
1 tbspcoconut chopped
1small potato cubed
1 tbspcoriander chopped
1/2 tspcumin seeds
1/4 tspasafoetida
1/4 tspturmeric powder
1/4 tspred chilli powder
2green chillies + 2 dry red chillies
1/2 tspcumin + coriander powder
1/4 tspgaram masala
as requiredsalt and 1/4 th tsp sugar to taste
2 tbspghee
1 tspmustard oil

Saved

Steps

45 minutes

1

Lightly roast moong dal, wash and soak in water for 5 minutes. Add 2 tsp ghee in a pressure cooker.Wash rice and pour it in the cooker.Add moong and masoor dal,1 small onion and tomato chopped,bay leaf, turmeric and salt to taste. Saute till well mixed.Pour 3 cups warm water and pressure cook upto 2 whistles.
2

Heat 2 tbsp ghee in a wok.Sprinkle cumin seeds, grated ginger,asafoetida and saute.Fry 2 dry red chillies and set aside.Add 1 chopped onion and saute.Reduce flame and saute cauliflower, potatoes,carrots and beans.Sprinkle 1/2 tsp salt and roast on low flame for 1 minute.Add chopped tomato and green peas,spring onion and cook it.When the vegetables are partially cooked,add 1 cup water to it. Cook 2 minutes.
3

Pour the cooked rice and dal over the vegetables as they are boiling.Sprinkle some chopped coconut,mix well and boil for 2 minutes.The vegetables should not lose their crunchiness. If the consistency is very thick,add more water.Adjust salt and sugar to taste.Sprinkle garam masala and mix.
4

Khichdi is cooked and ready.Heat 2 tsp mustard oil and temper it with 1/4 th tsp cumin seeds,1/4 th tsp red chilli powder and few cashewnuts.Pour this tempering over khichdi.Garnish with a sprinkling of 1 tsp ghee,2-3 slit green chillies, the fried dry red chillies and a generous amount of chopped coriander.Serve hot in lunch or dinner alongwith vegetable pakoras, brinjal fritters (beguni), mashed potato,potato chips or papad and pickle or chutney as per choice.