Masala Khichdi

Those who follow my posts definitely know how lazy I am. Nothing excites me more than one-pot meals. πŸ˜€ πŸ˜› What could do more justice than a tempting bowl of Masala Khichdi? πŸ˜‰

A few days ago, someone posted pictures of some drool-worthy Khichdi, on a food page I follow. It looked so good. I couldn’t wait to try it for myself. πŸ˜€


Serves – 6-8

Dal (Lentils) – 1 cup //(Soak overnight)
Brown Rice – 2 cups
Ghee – 3 tbsp
Onion – 2 (chopped)
Curry leaves – 8-10
Tomato – 2
Dried red chillies – 3 (crushed)
Ginger-garlic paste – 1 tsp (heaped)
Chopped Cabbage – 1 cup
Carrot – 2 (grated)
Potato – 1 (grated)
Turmeric powder – 1 tsp (heaped)
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1-2 tsp
Water – 6 cups //boiled
Salt – according to taste

Step 1: Heat some ghee in a pressure cooker. Add onions. Saute until translucent.

Step 2: Add tomatoes and curry leaves. Cook until the tomatoes lose their raw flavor.

Step 3: Add in ginger-garlic paste, masala powders and the veggies. Mix well. Sprinkle some salt.

Step 4: Add in the rice, dal and water. Close and cook for 6 whistles or 30 minutes on low flame. Turn off flame. Set aside until all the pressure leaves the cooker. Adjust salt according to taste.

Step 5: Enjoy hot with curd, pickle and pappad. πŸ™‚






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