This recipe takes me down the memory lane when I knew almost nothing to cook and there was Khichdi to my rescue. It’s such a comforting dish. Simple, yet full of flavour in every bite. With time, I have been trying different variations of Khichdi and they all turned finger-licking.
Made with a combination of Arhar/Toor Dal (lentils) and Rice. The aromatic spices used in this Masala Dal Khichdi makes it class apart.
Preparation Time 15-20 minutes
Cooking Time 35-40 minutes
Main Ingredients Arhar/Toor Dal (Lentils) & Rice
Level Of Cooking Medium
- Rice 1/2 cup
- Arhar/Toor Dal (lentil) 3/4 cup
- Onion 1 large chopped
- Ginger 2 inch piece grated
- Garlic 5-6 cloves grated
- Tomato 1 medium chopped
- Cauliflower 1 cup chopped
- Brinjal/Eggplant 1 cup cubed
- Carrot 1/2 cup cubed
- Green Chillies 2 broken
- Chopped Coriander 2 tablespoons
- Cumin Seeds 1/2 teaspoon
- Cloves (laung) 2
- Black Peppercorns (kali mirch/golki) 4
- Cinnamon 1 inch stick
- Green Cardamom (badi elaichi) 1
- Turmeric Powder 1/2 teaspoon
- Red Chilli Powder 1 teaspoon
- Garam Masala 1 teaspoon
- Ghee (Clarified Butter) 3 tablespoons
- Salt to taste
Clean, wash and soak the rice and dal (lentils) in water for 15 mins. before cooking. Drain and keep aside.
Heat 2 tablespoons of ghee in a pressure cooker. Add the cumin seeds, cloves, peppercorns, green cardamom and cinnamon. When the seeds crackle, add ginger, garlic and onions. Sauté for 2-3 minutes. Add tomato and sauté for 2 minutes. Now, add cauliflower, brinjal and carrot and sauté for 4-5 minutes. Add salt to taste, turmeric powder, half the garam masala and red chilli powder. Mix well.
Add soaked rice and dal (lentils) and mix. Add 4 cups of water and broken green chillies and mix well. Pressure cook for 5-7 whistles.
Allow the steam to escape before opening the lid. Add the remaining garam masala and red chilli powder and 1 tablespoon of ghee (clarified butter) and give a stir. Check salt, add if required. Add 1/2 cup of hot water and mix well if the khichdi is too thick.
Serve piping hot garnished with coriander leaves with natural yogurt, papad or potato chips and any pickle.
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