During the last couple of years, I learnt many Gujarati recipes. Masala Khichdi is one among them too. Thanks to my friends here. I usually make this on a lazy weekend. It is healthy, filling and I wont feel guilty for not cooking a complete meal. This is a complete win-win deal :)
Preparation Time: 15 mins
Cooking Time: 30-40 mins
Basmati rice: 1.5 cups, refer notes
Split gram dal | hesaru kalu | hara moong: 1/4 cup, with skin
Moong dal | hesaru bele | skinned gram dal: 1/4 cup
Salt: As needed
Vegetables: 2.5 cups, diced (I used French beans, carrots, potatoes, and eggplants)
Onion: 1 medium sized, chopped fine
Spinach: 1/4 cup, finely chopped
Green peas: 1/4 cup, I used frozen
Oil: 2 tsp
Ghee: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Cinnamon: 1 inch stick
Clove: 4-6 nos
Curry leaves: 4-6 torn
Green chili paste: 1 tsp, more or less
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Garam masala: 1/2 to 1 tsp
Turmeric powder: 1/4 tsp
Water: As needed
Wash both the lentils thoroughly and let them soak for 30 mins.
Wash the basmati rice separately and keep it aside.
In a big sauce pan, add ghee and oil. When hot, throw in the mustard seeds, cinnamon and clove. When mustard seeds splatter, add the cumin seeds. When cumin seeds turn golden brown, throw in the curry leaves, the onion and saute until the onions become translucent.
Add the diced vegetables, chopped spinach and mix. Cook the vegetables on a medium heat uncovered for 3-4 mins.
Put the turmeric, green chili paste, ginger and garlic paste to the vegetables and mix.
Add water and allow the water to boil.
Once water starts boiling, throw in the soaked lentils, salt and garam masala. Give it a stir.
Keeping the pan half covered, cook the lentils for 10 mins in medium heat. Once the lentils are half cooked, add the green peas and rice.
Cook it until the rice is soft and fluffy. (It will not take more than 10-15 mins).
Once rice is cooked, cover the sauce pan and let it sit for another 10 mins.
Fluff up the khichdi and serve it with raita or kadhi or any side dish of your choice.
- I generally add water in the below mentioned proportions. 1 (rice + lentils) = 2 to 2.5 water
- This recipe can be customized according to what you have or what you want. You can replace moong dal with toor dal, basmati rice with any other rice (like sona masoori, ponni or long grain rice). Throw in whatever vegetables you have.
very delicious and tempting masala kachiri :) I wud love to finish the plate right away !!ReplyDelete