Bhumika Jagtap
Masala Khichadi Recip: A Flavorful Comfort Bowl
Masala Khichadi Recipe is the ultimate one-pot meal that combines health and taste in one bowl. The fragrant spices, wholesome lentils, and rice all come together in this comfort food at its finest—nourishment and flavor in every bite. Whether it’s a quick dinner fix or a warm, hearty meal on a rainy day, the Masala Khichadi Recipe is the perfect blend of simplicity and indulgence. Masala Khichadi Recipe.
What is Masala Khichadi?
Masala Khichadi is a spiced version of traditional khichadi, combining rice, lentils, and aromatic Indian spices with vegetables to create a comforting and flavorful meal. It is both nourishing and delicious, making it a popular choice for a wholesome one-pot dish that’s easy to prepare and perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Yellow Moong Dal | 1/2 cup |
| Ghee or Oil | 2 tablespoons |
| Cumin Seeds | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 8-10 |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chilies (chopped) | 2 |
| Onion (sliced) | 1 medium |
| Tomato (chopped) | 1 large |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Garam Masala | 1 teaspoon |
| Mixed Vegetables (carrots, peas, beans) | 1 cup |
| Salt | To taste |
| Water | 4 cups |
| Fresh Coriander (chopped) | For garnish |
How to Make Masala Khichadi Recipe
Prepare the Ingredients:
Rinse the rice and moong dal well and soak for 15 minutes. Drain and set aside.
Tempering the spices:
Heat ghee or oil in a pressure cooker. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Allow it to splutter for some time
Add ginger-garlic paste and green chilies. Saute for 30 seconds. Add onions and saute until golden
Tomatoes and mixed vegetables Cook for 2-3 minutes until the tomatoes soften.
Add turmeric powder, red chili powder, and garam masala. Mix well to coat the vegetables with spices.
Mix Rice and Dal:
Now add the soaked rice along with moong dal to the cooker. Mix all gently.
Cook the Khichadi:
Add 4 cups of water and salt. Close the lid of the pressure cooker and cook for 3-4 whistles on medium heat. Let the pressure go off naturally.
Garnish and Serve:
Open the lid and gently mix. Garnish with fresh coriander and serve hot with papad, pickle, or a dollop of yogurt.
PRO TIPS TO MAKE KHICHADI
Use old basmati rice to get a non-sticky texture.
Adjust the water amount depending on your desired consistency—add more water for a porridge texture.
To add a smoky flavor, place a teaspoon of ghee on top of the hot khichadi before serving.
Include vegetables of varying types to help increase nutritional value and flavor.
Why Choose Blend of India Spices?
For an unforgettable taste, a good amount of spices do the magic. Blend of India is coming up with its organic preservative-free spices, promising to get the real authentic flavors of India in the kitchen today. Watch this space for the launch of Blend of India Spices to be your
FAQs
Q. Can I use other lentils in place of moong dal?
A. You can use masoor or toor dal, but the cooking time may vary accordingly.
Q. Is Masala Khichadi baby-friendly?
A. Absolutely! For a milder version good for children, just lessen or skip some spices and add less salt.
Q. Can I make it vegan?
A. Replace ghee with vegetable oil or vegan butter.
Q. How to store leftovers?
A. Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water before serving.
