Introduction

 

There’s something incredibly comforting about a warm bowl of Masala Khichdi—a flavorful twist on the classic khichdi. This one-pot meal is a wholesome mix of rice, lentils, and vegetables, all spiced up with aromatic Indian spices. Whether you're looking for a light meal after a long day or something to soothe your soul on a cozy evening, Masala Khichdi is a go-to dish that’s easy to make and packed with nutrients. In this recipe, I’ll guide you through how to prepare this spicy and flavorful version of khichdi that’s sure to become a family favorite!

 

 

Ingredients of Masala Khichdi

 

• 1 cup cauliflower florets
• 1 cup carrot, diced
• 1 cup green peas, shelled
• 1 cup potato, peeled and diced
• 1 cup rice
• ¼ cup dal
• 2 tbsp mustard oil
• 2 whole red chilies
• 5-7 black peppercorns
• 5 cloves
• 2 bay leaves
• 1 tsp cumin seeds (jeera)
• 1 large onion, chopped
• 1 tsp garlic-ginger paste
• 1 tsp chopped ginger
• 1 tsp chopped green chilies
• Salt, to taste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 cup diced tomatoes
• 1 tbsp ghee
• 1 tsp cumin seeds (jeera) for tempering
• A pinch of asafoetida (hing)
• 1 tsp chopped garlic for tempering
• ½ tsp degi mirch powder (or Kashmiri chili powder)
• 1 tbsp chopped coriander leaves for garnish

 

Instructions of Masala Khichdi

 

Step 1: Prepare the Spices
Heat 2 tablespoons of mustard oil in a pressure cooker. Add whole red chilies, black peppercorns, cloves, bay leaves, and cumin seeds (jeera). Allow them to crackle and release their aromas.

Step 2: Sauté the Aromatics
Add the chopped onions, garlic-ginger paste, chopped ginger, and green chilies. Sauté the mixture until the onions turn golden brown and soft.

Step 3: Add the Spices
Next, add salt, turmeric powder, red chili powder, and coriander powder to the onions. Cook this mixture until the oil starts to separate from the masala, which should take about 2-3 minutes.

Step 4: Add the Vegetables and Lentils
Stir in the diced tomatoes and cook briefly until they soften. Then, add the cauliflower, carrots, green peas, potatoes, soaked dal, and rice to the pressure cooker. Stir everything to combine well.

Step 5: Cook the Khichdi
Pour in enough water to cover the rice and vegetables, approximately 4 cups. Close the lid of the pressure cooker and cook on high heat for 2 whistles, then reduce the heat and cook on low flame for another 2 whistles.

Step 6: Prepare the Tempering (Tadka)
While the khichdi is cooking, heat 1 tablespoon of ghee in a small pan. Add 1 teaspoon of cumin seeds (jeera) and a pinch of asafoetida (hing). Once the cumin seeds crackle, add the chopped garlic and cook until golden brown. Sprinkle in the degi mirch powder and stir briefly.

Step 7: Serve and Garnish
Once the pressure releases naturally, open the cooker and gently stir the khichdi. Pour the prepared tempering (tadka) over the khichdi and garnish with chopped coriander leaves. Serve hot with a side of yogurt or pickle.

 

 

 

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About the Recipe

 

Masala Khichdi is a spiced-up variation of the simple khichdi, which traditionally combines rice and lentils. What makes this version special is the addition of mixed vegetables like carrots, peas, and potatoes along with a medley of spices like cumin, coriander, and garam masala. It's a great way to elevate a basic dish while still keeping the health benefits intact. You can adjust the level of spice to your liking, making it perfect for both kids and adults. Serve it with a side of pickle or yogurt, and you have a wholesome, satisfying meal.

 

Cooking Tips

 

• Rice and dal consistency: If you like your khichdi to be more liquid, you can add an extra half cup of water.
• Spice level: Adjust the amount of green chilies and red chili powder depending on how spicy you prefer your khichdi.
• Veggies: Feel free to add other vegetables like beans, cauliflower, or spinach for more nutrition and flavor variety.

 

Pairing Guide

 

Masala Khichdi pairs wonderfully with plain yogurt or raita. You can also serve it with a side of pickle, papad, or even a light vegetable curry like Baingan Bharta or Aloo Tamatar Sabzi. A drizzle of ghee on top can take the taste up a notch for an indulgent treat.

 

Frequently Asked Questions

 

Q: Can I use other types of lentils for Masala Khichdi?
A: Yes, while moong dal is commonly used, you can also substitute it with masoor dal or toor dal. The cooking time might vary slightly depending on the type of dal.

Q: Can I make this recipe without a pressure cooker?
A: Absolutely! If you don’t have a pressure cooker, you can cook the khichdi in a regular pot. It will take a bit longer, around 25-30 minutes, but the result will be just as delicious.

Q: How can I make the khichdi vegan?
A: To make this recipe vegan, simply replace the ghee with oil or vegan butter.