We all have eaten khichdi during our growing up years. It was the comfort food that our mothers would cook for us. Every home has its own way of making this comfort food. Some make it with just dal (lentils) and rice while some like to add some veggies to khichdi. Whichever way you prefer, the results are always delicious.
Khichdi is the first food that we introduce to babies. It’s easy to cook, full of a protein one-pot meal. Food to be eaten when you are recovering from illness and still getting back your taste buds. When you are out of ingredients this is the first dish that comes to the mind.
However, masala khichdi has come a long way. Almost every next Indian chef is twisting the simple dish, adding new flavors, and turning it into something exotic.
This is my version of traditional masala khichdi which consists of Toor daal, Masoor daal, and Rice. You can choose any daal you like and enjoy this when you crave a warm bowl of comfort food to satisfy your craving.
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For First Tadka
For Second Tadka
How to make Masala Khichdi:
Step1: In a bowl add together toor dal, masoor dal, and rice and add water and wash it properly. Wash it 2-3 times and strain the water and then soak it for about 20 minutes in hot water.
Step2: Add the dal and rice into the pressure cooker, along with 1/4 teaspoon turmeric powder and salt. Also, add 2.5 cups of water. Cover and cook It for 2-3 whistles, until the rice and lentils are completely cooked and slightly mushy.
Step3: Heat the 1 tablespoon of ghee and a little bit of oil in a deep pan. Add asafoetida (hing) and mustard seeds, and let them sizzle.
Step4: Now add finely chopped onion, stir often and saute till the onions turn light golden for about 3-4 minutes on medium flame.
Step5: Once the onions turn translucent, add ginger-garlic-chili paste and cook for 30-40 seconds.
Step6: Once the onion turns golden brown, reduce the flame to low and add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder and salt as per taste (Do remember salt is also added in the boiled dal-rice.)
Step7: Add green peas and cook for 2-3 minutes on low-medium flame. If you are using fresh green peas then boil them in enough water until they turn soft then add to the masala paste.
Step8: Now add chopped tomato and cook for a minute. Do not turn the tomatoes mushy.
Step9: Remove the whistle and mash dal and rice using the back of the spoon. Transfer the boiled dal and rice to the tempering.
Step10: Whisk the cooked dal and rice nicely and add water to it and cook until it starts bubbling on a medium flame for 4-5 minutes.
Step11: In the meanwhile heat a tadka pan on medium flame. Pour 1 tablespoon ghee, once the ghee is hot add chopped garlic, red chilly, curry leaves saute it for 2-3 minutes until the garlic turns crispy. Then add ginger julienne and dry Kasuri methi (fenugreek) and saute it for 30 seconds.
Step12: Turn off the flame and add 1/2 teaspoon red chili powder. Tadka is ready.
Step13: Once the khichdi is thick, add few drops of lemon juice, sprinkle garam masala and coriander leaves. Mix it well. Turn off the flame.
Step14: Pour hot sizzling tadka on top. Serve it hot with pickle and papad.
Instead of toor dal, you can also use green moong dal or urad dal.
Adjust the amount of chilly as per your taste.
You can also add veggies of your choice to this recipe.
This recipe tends to soak up all the water, adjust water accordingly.
Once it is cooled down it will get thick this is normal. Just add some water to adjust the consistency while heating up. It should come back to its normal consistency.