Masala Khichdi

Name: Masala Khichdi
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 3/4 cup rice (about 150 grams); 1/2 cup split pigeon peas (toor dal) (about 100 grams); 1/3 cup split mung beans (moong dal) (about 65 grams); 1/4 cup split black gram (urad dal) (about 50 grams); 2 dried red chilies; 1 onion; 1 tomato; 1 pinch asafoetida (hing); 1 carrot; 1/2 cup green peas (about 75 grams); 2 garlic cloves; 1 teaspoon red chili powder; 1 teaspoon salt; 1 teaspoon Kashmiri chili powder; 1 teaspoon turmeric powder; 1 teaspoon sambar masala; 1 3/4 ounces cauliflower (about 50 grams); 1 teaspoon roasted cumin powder; 1 bay leaf; 1/2 teaspoon whole cumin seeds; 1 teaspoon coriander powder; A few whole spices (cinnamon stick, black cardamom, green cardamom, star anise, cloves, black peppercorns) as per your preference; 3 tablespoons ghee; as needed Water

शिखा स्वरूप @cook_112913679

मुंबई

Masala Khichdi, as the name suggests, is a delicious and flavorful dish. It is made by cooking rice and lentils with a blend of spices and finished with a tempering of ghee. To make it more nutritious, you can also add vegetables. Both kids and adults love to eat it. In India, there are hardly any homes where khichdi isn't enjoyed. Let's make Masala Khichdi together.

शिखा स्वरूप @cook_112913679

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Ingredients

30 minutes

Serves 4 servings

3/4 cuprice (about 150 grams)
1/2 cupsplit pigeon peas (toor dal) (about 100 grams)
1/3 cupsplit mung beans (moong dal) (about 65 grams)
1/4 cupsplit black gram (urad dal) (about 50 grams)
2dried red chilies
1onion
1tomato
1 pinchasafoetida (hing)
1carrot
1/2 cupgreen peas (about 75 grams)
2garlic cloves
1 teaspoonred chili powder
1 teaspoonsalt
1 teaspoonKashmiri chili powder
1 teaspoonturmeric powder
1 teaspoonsambar masala
1 3/4 ouncescauliflower (about 50 grams)
1 teaspoonroasted cumin powder
1bay leaf
1/2 teaspoonwhole cumin seeds
1 teaspooncoriander powder
A fewwhole spices (cinnamon stick, black cardamom, green cardamom, star anise, cloves, black peppercorns) as per your preference
3 tablespoonsghee
as neededWater

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Steps

30 minutes

1

First, rinse the rice and lentils thoroughly and let them soak for a while.
2

Chop all the vegetables. Heat a pressure cooker on the stove, add ghee, then add the whole spices.
3

Once the spices start to crackle, add the chopped garlic and onion, and sauté until golden brown.
4

When the onions are golden, add the chopped vegetables one by one, sautéing each time.
5

Make sure to sauté everything on low heat, stirring continuously.
6

Next, add all the powdered spices one by one, sautéing after each addition. Be careful not to burn the spices.
7

Sauté until the spices are fragrant. Then add the soaked rice and lentils, and sauté for another 5 minutes.
8

Add water, sprinkle some chopped cilantro on top, close the lid, and cook on medium heat for 2 whistles in the pressure cooker.
9

Open the lid and check the consistency. If it's too thick, add more water to adjust. Serve the hot khichdi in a bowl, and top with a tempering of garlic and Kashmiri red chili sautéed in ghee. Enjoy khichdi with your favorite sides.