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Masala Khichdi

| Updated on: 14 July, 2025
Masala Khichdi

Embrace the flavors of India with this hearty Masala Khichdi, a wholesome one-pot meal brimming with rice, lentils, and a medley of vegetables. Perfect for busy evenings or lazy weekends, it's nourishing, comforting, and pairs wonderfully with yogurt, pickles, papad, and crunchy onions for a complete dining experience.

INGREDIENTS:

  • 1 cup Surti Kolum (rice)
  • ½ cup Toor dal
  • ½ cup Moong dal
  • Water, as required


TEMPERING & FINAL COOKING:

  • 1 tbsp Ghee
  • 1 tsp Oil
  • ½ tsp Cumin seeds
  • 2 Bay leaves
  • 1 Red chilli
  • ¼ tsp Asafoetida
  • 1 large Onion, chopped
  • 1 tsp Ginger, chopped
  • 1 tbsp Garlic, chopped
  • 1 Green chilli, chopped
  • 1 large Tomato, chopped
  • A pinch of Salt
  • ½ tsp Turmeric powder
  • ½ tsp Kashmiri red chilli powder
  • ½ tsp Coriander powder
  • 1 Carrot, diced
  • ½ cup Cauliflower florets
  • 10-12 French beans
  • ½ cup Green peas
  • 8 cups Water
  • Salt, to taste
  • Hot water, as required
  • A pinch of Garam masala
  • A pinch of Roasted Kasuri methi powder
  • A handful of Fresh coriander, chopped


METHOD:

  1. In a bowl, wash rice and dals thoroughly, then soak in water for 10-15 minutes.

  2. Heat ghee and oil in a pressure cooker. Add cumin seeds, bay leaf, red chilli, asafoetida, and onion. Cook until onions are translucent.

  3. Add ginger, garlic, green chillies, and cook for a minute. Add tomatoes and salt, cook until tomatoes are mushy.

  4. Stir in turmeric, red chilli powder, coriander powder, potatoes, carrots, cauliflower, beans, and peas. Cook for a minute.

  5. Drain soaked rice and dals, add to the pressure cooker. Add water and salt, stir, and pressure cook for 4 whistles on medium flame.

  6. Allow natural pressure release. Adjust consistency with hot water if needed.

  7. Stir in garam masala, roasted kasuri methi powder, and fresh coriander. Serve & enjoy!

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