Masala Khichdi

Masala Khichdi

Masala Khichdi is a spicy variation of simple Khichdi. The recipe which has been given below is healthy but ultimately Comfort food. Every house wife has their own recipe. Khichdi is just nothing, mix of rice and lentil. Khichdi can be made in different recipes like Masala Khichdi, Vegetable Khichdi which can be a complete meal. Khichdi is usually served with Plain yogurt, Pickle and papad.

COLOUR: Yellow

PORTION: 4 portions

ACCOMPANIMENT: Pickle, Yogurt and Papad

S.NO	INGREDIENTS	QTY	UNIT
1	Boiled Rice	150	Gm
2	Washed Split Moong Dal	150	Gm
3	Ghee	1	Tbsp
4	Potato(Boiled, peeled and cut into small cubes)	1	No
5	French Beans cut in to dices	6	No’s
6	Green Peas	20	gm
7	Turmeric Powder	1/4	Tea spoon
8	Salt	to	taste
FOR MASALA(Spice mix)
9	Ghee	2	Tspn
10	Cumin Seeds(jeera)	1/2	Teaspoon
11	Mustard Seeds(Rai)	1/2	Teaspoon
12	Asafetida(Hing)	a	Pinch
13	Tomatoes(fine chopped)	1	big
14	Green Chilly(Fine chopped	1	big
15	Red Chili Powder	1/2	Teaspoon
16	Salt	To	Taste
17	Ginger(Fine Shredded)	25	gm
18	Coriander leaves	25	gm
19	Garam Masala	1/4	Teaspoon

METHOD:

* Wash both rice and moong dal by changing water 3-4 times. Keep it soaked for at least 15-20 minutes, drain the water. In this way you can reduce your cooking time as well as fuel.

* Close the pressure cooker, seal the exhaust. Cook on high flame. Put in simmer after one pressure whistle. Remove from the gas after one more whistle, which will take approximately 8-10 minutes all total.

* Let the pressure steam went off. Open the pressure cooker, you will get a mix flavor of rice, lentil and ghee…WOW…Mix it well by the help of a ladle.

* Heat ghee a deep pan. As usual I say test the temperature of ghee by adding 1 cumin seed. If it cracks ghee is ready at the temperature.

* Add cumin seeds, mustard seeds and asafetida. As seeds crack add tomatoes, green chili, and ginger.

* Put the range in medium so that tomatoes to cook and get mushy with other ingredients. It might take 6-7 minutes. Simmer the gas.

* Add cooked rice mixture, mix it well. Add chopped coriander and garam masala. Add hot water, season it by adding salt.

* Consistency is very important as it will became little thick after cooling down. So keep the consistency of khichdi like runny dough.

* Serve hot with accompanied with Pickle, yogurt and papad.

Copyright ©fusionindianfood.blogspot.in