Ingredients
1 cup basmati rice
1/2 cup split yellow moong dal (lentils)
1 large onion, finely chopped
1 medium tomato, chopped
1/2 cup mixed vegetables (carrots, peas, beans)
1 teaspoon ginger-garlic paste
2 tablespoons ghee (clarified butter) or oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
4 cups water
Fresh coriander leaves for garnish
Instructions
Rinse the basmati rice and lentils under cold water until the water runs clear. Soak them in water for about 30 minutes and then drain.
In a large pot, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
Add the mixed vegetables, turmeric powder, red chili powder, and garam masala. Sauté for a few minutes to coat the vegetables with the spices.
Add the soaked and drained rice and lentils to the pot. Mix well to combine with the vegetables and spices.
Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice and lentils are cooked and the khichadi has a porridge-like consistency.
Once done, fluff the khichadi with a fork and garnish with fresh coriander leaves.
Masala Khichadi is a delightful dish that brings together the simplicity of ingredients with the richness of Indian spices. This versatile recipe allows for customization with your favorite vegetables and spice levels. Whether enjoyed on its own or paired with yogurt or pickles, Masala Khichadi is a wholesome and satisfying meal that will surely become a family favorite. Try this recipe today and savor the comforting taste of homemade goodness.
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