Masala Khichdi
Ingredients
- ½ cup Moong Dal
- ½ cup Rice
- ¼ cup Oil
- 4 Baby Potatoes cut into two pieces
- 8-10 Cauliflower Flowerets
- ¼ cup Green Peas
- 1 pinch Asafoetida
- 1 tsp Ginger fine chopped
- 2 Dry Red Chillies
- 1 Bay Leaf
- 3-4 Cloves
- 1 Green Cardomom
- 1 tbsp Cumin Seeds
- ½ tsp Turmeric Powder
- ½ tsp Kashmiri Red Chilli powder
- 1 tsp Coriander Powder
- 2 Green
- 1 Tomato fine chopped
- Salt
- Ghee
- ¼ tsp Garam Masala Powder
- 4 cups Water
Instructions
- wash and soak dal and rice in water for 2 hours. After 2 hours strain the water. Heat wide and deep pan at medium heat.
- Add oil and potatoes. Cook potatoes till they are golden brown. Take them out and add cauliflower.
- Saute and cook cauliflower till they are golden brown. Take them out.
- Now in the same oil add hing, tej patta, ginger and whole red chilli, cloves, cardamom. Saute them and add cumin seeds.
- Let the cumin seeds splatter and add turmeric powder, chilli powder and coriander powder.
- Add 2 tbsp of water and cook spices till they release oil. Now add strained dal rice and cook them for 2-3 minutes in masala.
- Add 2 cups of water, salt and mix well. Cover the pan and cook khichdi on medium flame for 10 minutes.
- Mix khichdi couple of times in between to avoid burning. After 10 minutes add green chilli, potatoes, cauliflower, peas and tomatoes.
- Mix them well and add 2 more cups of water. Cover the pan again and cook khichdi for 15 more minutes.
- Stir it couple of times in between. After 15 minutes mix the khichdi and mash it with ladle.
- Now add ghee and garam masala and mix well. Switch off the heat and covet the pan for 2 minutes. Khichdi is ready to serve. Take it out in a serving bowl, add some ghee and serve it with papad and raita.
Video
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