Masala Khichdi
Ingredients
- 1/2 cup moong dal washed and split
- 1/2 cup rice
- 1/2 cup green beans cut into about 1/2 inch pieces
- 1 medium potato washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
- 1 tsp salt
- 1/4 tsp turmeric haldi
- 1 tbsp clarified butter (ghe)
- 3 cups water for cooking
Spices
- 2 tbsp clarified butter or ghee
- 1/2 tsp cumin seeds jeera
- 1/2 tsp mustard seeds rai
- 1/8 tsp asafetida hing
- 1-1/2 cups tomatoes finely chopped
- 1 green chilies finely chopped
- 1/4 tsp red chili powder
- 1/2 tsp salt
- 2 tsp ginger finely shredded
- 2 tbsp cilantro finely choped
- 1/4 tsp garam masala
Instructions
- Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
- Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
- After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
- Turn off the heat and wait until steam has stopped before opening the cooker.
- Mix the khichdi well, dal and rice should be very soft, little mushy.
- Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
- Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
- Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
- Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
Masala Khichdi Recipe: A Flavorful Blend of Spices & Goodness
Masala Khichdi is a spicy rice-based variation of simple khichdi. It is a healthy gluten-free low fat but amazing comfort food and a great lunch box option. Khichdi is prepared with rice and lentils. Every household has its khichdi masala recipe. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually, khichdi is served with yogurt, pickles, and papadam.
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Preparing the Ingredients: Washing and Pressure Cooking
Begin the process of making this flavorful masala khichdi recipe by thoroughly washing the rice and moong dal, and changing the water 3 to 4 times. Drain the water and transfer the washed rice and dal to a pressure cooker to save time. In the pressure cooker, combine the rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
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Pressure Cooking the Masala Khichdi: Infusing Flavors
Close the pressure cooker securely and seal the exhaust or place the weight on top. Cook the mixture over high heat until the pressure cooker starts steaming. Once steaming begins, reduce the heat to medium and continue cooking for about 4 minutes.
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Allowing Pressure to Release: Ensuring Safety
Turn off the heat and patiently wait until the steam has completely stopped before opening the pressure cooker. This step ensures safety and allows the pressure to release naturally.
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Mixing the Masala Khichdi: Achieving Desired Texture
Once the pressure has dissipated, carefully open the pressure cooker and mix the dal khichdi masala well. The dal and rice should be very soft and slightly mushy, creating a comforting and hearty texture.
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Tempering the Spices: Enhancing Flavor
In another saucepan, heat clarified butter over medium heat. Test the oil’s readiness by adding a cumin seed; if it crackles right away, the oil is ready. Add cumin seeds, black mustard seeds, and asafetida, and stir until the seeds crackle. Then, add tomatoes, green chili, ginger, salt, and red pepper, allowing the tomatoes to cook until tender and mushy for about 6 to 7 minutes over medium heat. Lower the heat, add cilantro and garam masala, and stir for an additional minute.
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Incorporating the Dal Khichdi Masala: Achieving Consistency
Add the cooked rice to the saucepan, mixing gently. Gradually add hot water as needed to achieve the desired consistency of the dal khichdi masala, resembling a runny dough. Note that the dal khichdi masala will thicken slightly as it cools.
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Serving the Masala Khichdi: Enjoying Comfort and Flavor
Serve the masala khichdi hot, accompanied by pickle, yogurt, and papadam. This comforting and flavorful dish is sure to satisfy your taste buds and provide a wholesome meal experience.
If you loved our masala khichdi recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, chole biryani, Quinoa Vegetable Pilaf, and Lemon Rice.
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