Masala Khichdi
Masala Khichdi - extremely comforting rice and dal/lentil mix cooked with aromatic spices and crunchy veggies, it is like a warm hug in a bowl!!
Servings: 4
Ingredients
Boiled Rice & Dal/Lentil Mix
- ½ cup Mix of Jasmin & Basmati Rice any type of white rice would work
- ½ cup Assorted Dal Mix 3 tbsp Green Mung Dal + 3 tbsp Yellow Mung Dal + 2 tbsp Tppr Dal
- 1 tbsp Ghee
- 1 clove Sliced Garlic use a large clove
- ¼ tsp Turmeric Powder
- ½ tsp Salt
- ¼ cup Raw Peanuts skip if allergic
- 1 pinch Asafetida/Hing
- 1 cup Water
Spice Mix & Vegetables
- 3 tbsp Ghee
- 3 Cloves
- 3 Whole Peppercorn
- 1 Very Small Cinnamon Stick break in small piece if necessary
- 1 Whole Dry Red Chili
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ⅛ tsp Asafetida/Hing
- 4-6 Curry Leaves
- ¾ cup Finely Chopped Onions
- 1½ tsp Grated Ginger
- 1½ tsp Minced Garlic
- ½ Serrano, finely chopped
- ½ cup Chopped Carrots
- ½ cup Chopped String Beans
- ½ cup Corn Kernels fresh or frozen
- ½ cup Frozen Peas
- 1 cup Chopped Tomatoes
- ¾ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- 2 tsp Cumin Coriander Powder
- ½ tsp Garam Masala
- 2¼ tsp Salt
- 3 cup Water
- ¼ cup Grated Coconut either fresh or frozen, dry coconut powder can be used as a sub
- ¼ cup Finely Chopped Cilantro
Instructions
- Mix rice and assorted dal. Wash and soak it for 10-15 minutes.
- Once soaked, drain all the water out. Mix all the ingredients listed under "Boiled Rice & Dal/Lentil Mix" along with 1 cup of water.
- Pressure cook the rice and dal/lentil mix. If using Indian style pressure cooker, do 3 whistles. If using Instant Pot, cook it on high pressure for 4 minutes with 6 min NPR.
- Heat 2 tbsp of ghee in a wide pot. Add in dry whole red chili, cinnamon stick, peppercorn & cloves. Saute for few seconds.
- Add in cumin and mustard seeds. Once popping, add asafetida and curry leaves. Saute for 5-8 seconds.
- Add in chopped onions, garlic, ginger & jalapeños. Saute till onions are translucent and raw smell of garlic is gone.
- Add in chopped carrots, string beans, peas & corn kernels. Mix well. Cook on medium heat until these veggies are ¾ th way cooked.
- Add chopped tomatoes and saute till they start to loose moisture.
- Add red chili powder, salt, turmeric powder, cumin coriander powder & garam masala. Mix well. Cook for another minute.
- Add in 3 cups of water and bring it to boil.
- Add in cooked rice & lentil mix. Mix well, be careful while mixing as rice tends to bread which will make khichdi mushy.
- Once mixed with water and veggies, let it cook on medium heat for 3-4 minutes while stirring few times, until the water is well absorbed with khichdi (making it not too watery and not too dry). The consistency should be stew like.
- add in grated coconut, cilantro and 1 tbsp of ghee. Mix well. Turn the heat off and cover it for 2-4 minutes before serving.
- Serve it pipping hot with masala chhash, papad, achar on side!!
