Masala Khichdi is rice and lentil based spicy preparation with the addition of vegetables. It is the spicier version of the plain khichdi and can be easily whipped as a one pot meal. With the blend of rice, dal and veggies, it makes a healthy and comfort dish.
Whenever we want something comforting, I do prepare the plain moong dal khichdi paired with kadhi. But, there are certain times when my family wants to have something spicy yet comforting and I resort to making Masala Khichdi. I find it very simple and also less time consuming. Most of the times, I prepare it by adding whatever veggies are available at hand, but there are time when I keep it simple with just onions, tomatoes, green chillies and ginger and spice powders. Below recipe is the simpler version, which I made last Sunday for lunch after an outing under the hot sun.
Masala Khichdi paired with chilled curds, pickle and pappad makes a complete and hearty meal. We enjoy it even plain drizzled with ghee – yummy and totally lipsmacking.
Rice – ¾ cup (my one cup measures 200 gms)
Moong dal – less than ½ cup
Tur dal – less than ½ cup
Onion – 1 big sized
Tomato – 1 big sized
Green chilli – 2
Curry leaves – a handful
Ginger – ½” piece
Chilli powder – ¾ tsp
Turmeric powder – ¼ tsp
Ghee – 1 ½ tbsps
Hing or asafoetida – ½ tsp
Cinnamon – ½” piece
Cloves – 4
Bay leaf – 1
Peanuts – a handful
Preparation time – 10 mins
Cooking time – 20 mins
Total time – 30 mins
- Wash the rice and dal well in water for 2 times and set aside. Chop onions, tomato, coriander leaves and ginger. Slit the green chillies.
- Heat ghee or oil in a pressure cooker; add the ingredients under ‘To temper’ and sauté for a minute or until the peanuts are crisp.
- Add onions, ginger and curry leaves. Cook till the onions turn translucent.
- Add tomatoes and cook until they turn mushy.
- Add the washed rice-dal along with chilli and turmeric powders and salt to taste. Add water and mix well. I used about 4 cups (around 800 ml) of water for 1 ¾ cups of rice-dal. Resulting consistency of the khichdi is not dry nor like porridge. If you like it mushier, increase the water quantity.
- Pressure cook on high for up to 3 whistles and then lower the flame and cook for another 5 mins and put off the flame.
- Wait for the pressure to release. Open and garnish with finely chopped coriander leaves.
Drizzle ghee over the Masala Khichdi and serve hot with curds, pickle and pappad.
- My one cup measures 200 ml.
- I used a combination of tur and moong dals. You can either use any one or use a combination of dals like masoor, green gram and so on.
- You can add chopped potatoes, carrots, beans, brinjal, peas, capsicum or any veggie of your choice along with tomatoes. I sometimes add greens like spinach or methi too.
- If you want it spicier, you can increase the green chillies or red chilli powder levels.
- I have used ghee for the tempering, which gives a nice flavor. Instead, you can use oil or a combination of ghee and oil too.