Masala Khichdi is a spicy variation of simple khichdi. This is healthy but ultimate comfort food. Khichdi is basically prepared with rice and lentils. Every hosehold has their own recipe for khichdi. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam.
This recipe will serve 3.
Preparation time: 10 minutes.
Cooking time: 20 minutes.
- 1/2 cup moong dal washed and split
- 1/2 cup rice
- 1/2 cup green beans cut into about 1/2 inch pieces
- 1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
- 1 teaspoon salt
- 1/4 teaspoon turmeric (haldi)
- 1 tablespoon clarified butter (ghe)
- 3 cups water for cooking
For spice mix
- 2 tablespoons clarified butter (ghe)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1/8 teaspoon asafetida (hing)
- 1-1/2 cups tomatoes finely chopped
- 1 green chili finely chopped adjust to taste
- 1/4 teaspoon red chili powder (lal mirch)
- 1/2 teaspoon salt
- 2 teaspoon ginger finely shredded
- 2 tablespoon cilantro finely chopped
- ¼ teaspoon garam masala
Method
- Wash rice and moong dal changing water 3 to 4 times, drain the water. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
- Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
- After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
- Turn off the heat and wait until steam has stopped before opening the cooker.
- Mix the khichdi well, dal and rice should be very soft, little mushy.
- Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
- Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
- Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough. Note: as khichdi cools will become little thick.
- Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.
Enjoy!
0 comments:
Post a Comment