Masala Khichdi Recipe: A Nutritious and Delicious One-Pot Meal

Masala Khichdi Recipe: Looking for a tasty and nutritious Indian meal? Learn how to make Masala Khichdi in just 30 minutes with this simple, wholesome recipe.

Want to eat healthy, but don’t want to compromise on taste? Try Masala Khichdi with this easy recipe. Often, when it comes to eating healthy, we think of bland and tasteless food. Yes, are you also one of those people who want to eat healthy, but don’t want to compromise on taste? If yes, then today we have brought for you such a wonderful recipe, which will fulfill both your wishes. Yes, we are talking about Masala Khichdi, which is not just a filling meal, but is full of taste and a treasure trove of nutrients.

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Ingredients: Masala Khichdi Recipe:

1. Rice: 1 cup (any normal rice, not basmati)
2. Dal: ½ cup (moong dal, tur dal, or mixed dal) – you can choose as per your choice.
3. Onion: 1 medium-sized, finely chopped
4. Tomatoes: 1 medium-sized, finely chopped
5. Green chillies: 1-2, finely chopped (depending on your taste)
6. Ginger-garlic paste: 1 tsp
7. Carrots, peas, beans: ½ cup mixed vegetables (finely chopped, optional)
8. Ghee/oil: 2 tbsp

Method:

1. First, soak the dal and rice separately for 15 to 20 minutes after washing them. They will cook more quickly as a result.
2. Next, heat oil or ghee in a thick-bottom pan or pressure cooker. Add cumin seeds and allow them to crackle when heated.
3. Add the finely chopped onions and cook until golden. After that, add the green chilies and ginger-garlic paste, and continue to sauté for one more minute.
4. Add vegetables now if using, and cook for two to three minutes. After that, simmer the diced tomatoes until they are tender.
5. Add salt, turmeric, coriander, and red chili powder, stir thoroughly, and cook over low heat for one minute.
6. After the rice and lentils have soaked, drain the water and add them to the cooker. Stir thoroughly, then pour in 3–4 cups of water.
7. The type of rice and lentils will determine how much water is needed; adjust based on the khichdi’s consistency.
8. Close the lid of the cooker and cook for 2-3 whistles or until the rice and lentils are well-cooked.
9. If you are making it in a pan, cover it with the lid and cook on a low flame until the rice and lentils are cooked and the water dries up. Keep stirring in between.
10. Then, finally, turn off the gas and let the steam escape from the cooker. After some time, open the lid and serve hot by adding finely chopped coriander leaves on top.

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