Masala Khichdi

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

(Serves 4-5)

Ingredients

• 1 tbsp ghee
• 1 ½ cup rice
• 1 cup moong dal, soaked (I prefer split chilke wali, but dhuli yellow moong is also good)
• Salt to taste
• ½ cup carrots cubed
• Water as required (I use 3 times of the total dal/rice mix)
• 1 tsp turmeric powder
• ½ tsp red chilli powder

For Tadka

• 2 tbsp Ghee
• 1 tbsp Oil
• 1 tsp Cumin seeds,
• 1 inch Ginger, chopped
• 2-3 Green chilli chopped
• 2 large Onion chopped
• Salt to taste
• 1 tsp Red chilli powder,
• ½ tsp Coriander powder
• ¼ tsp hing
• ¼ cup Green peas
• 1 tbsp Coriander leaves chopped for garnish

Method

1. In a pressure cooker, add ghee, moong dal and roast well.
2. Add rice, salt to taste, carrot, water as required, turmeric powder, red chilli powder, mix well and cover it with the lid and cook for 2 to 3 whistles.
3. In another kadai, add ghee, oil, cumin seeds and let it splutter.
4. Add chopped ginger, green chilli, onion and saute till its translucent.
5. Add salt to taste, red chilli powder, coriander powder, asafetida and saute well.
6. Add green peas saute well on medium flame.
7. Add cooked dal and rice and mix well until combined.
8. Add some water, cover and cook it for 4-5 minutes and it is ready to serve.
9. Garnish with coriander and serve the moong dal khichdi with some extra ghee on top.
10. Also it’s usually served with some papad, achar and yogurt on the side.

Notes / Variations

1.If you like your kichdi a bit mushy like me, then you can omit step 1. No need to roast the dal.

1. You can make it with or without the veggies.

2. If you are unwell and making kichdi for yourself, use yellow moong . It’s easier to digest and lighter as well.

Posting pics below for reference…………

Split moong

Yellow moong

Source: namma-veetu-samayal