How To Make Masala Khichdi (Vegetable Khichdi Recipe)

This Vegetable masala Khichdi is a delicious nutritious, comfy, spicy and tasty wholesome one-pot meal. It tastes good with raita, papad and pickle.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-masala-khichdi-recipe/

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RECIPE INGREDIENTS

» For Masala Khichdi:

• 3/4 cup toor dal (pigeon pea)
• 3/4 cup rice (I used long grain rice)
• 3 tablespoon ghee / oil
• 1 bay leaf
• 3 red chillies dried
• 2 green cardamom
• 1 teaspoon cumin seeds
• Pinch of asafoetida
• 1 cup onions chopped
• 3 small green chilies, slitted
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic
• 1 cup tomatoes, chopped
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/4 teaspoon garam masala powder
• Salt as per taste

» For Serving:

• Chopped coriander leaves
• Chopped onions
• Chopped tomatoes

RECIPE INSTRUCTIONS

» Masala Khichdi:

1. Add rice and dal to a mixing bowl. Rinse well and set aside.
2. Heat ghee in a pressure cooker.
3. Add bay leaf, green cardamom, cloves, asafetida and cumin seeds.
4. Let the seeds splutter for a few seconds.
5. Add in the chopped onions and saute them for few minutes or until they turn translucent.
6. Add the green chilies and saute for a minute.
7. Add in the chopped garlic, and chopped ginger and saute for 2 minutes.
8. Add the chopped tomatoes and mix well. Let it cook for 3 minutes.
9. Add in the corn kernels, carrots, green peas, cauliflower, and potatoes.
10. Mix them well and cook for 3-4 minutes.
11. Add the red chili powder, Turmeric powder, coriander powder, garam masala powder, and salt.
12. Mix well and cook for 2 minutes.
13. Add washed dal chawal (lentils and rice) and mix it well.
14. Add 3.5 cups of water and mix well again.
15. Cover the lid and pressure cook for 4 whistles. Let the pressure cool off completely before opening the lid.
16. Open the pressure cooker and slightly mash khichdi with a ladle.
17. Transfer khichdi to a serving bowl and drizzle with some ghee.
18. Garnish with chopped coriander leaves, chopped onions, and chopped tomatoes. Serve hot with roasted papad, salad, raita, and pickle.

RECIPE NOTES

1. No notes for this recipe.