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  • Masala Khichdi Recipe | The Best Masala Khichdi - Quick And Easy

    Khichdi – the most loved comfort food in India! After a hard day’s work, there is nothing better than to indulge yourself in some wholesome, nutritious and utterly delicious comfort food – our masala khichdi recipe.

    Need a little TLC? This easy step-by-step recipe for Masala Khichdi is not only satisfying but also reminds us of the good old days. Yummefy’s easy Masala Khichdi recipe is sure to remind you of your mom’s cooking. Sweet nostalgia! A delightful masala of fresh coriander, mint, green chillies, ginger, garlic and other spices cooked with dal (lentils) and rice, and topped with butter; this mildly spicy veg masala khichdi recipe is still gentle on the stomach.

    Learn how to make masala khichdi with this flavour-packed masala khichdi recipe video, a list of all the masala khichdi ingredients, detailed cooking method, prep-time, and cook-time.

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  • RECIPE

    INGREDIENTS

    4 teaspoon ghee
    1 stick cinnamon, 1-inch
    3 cloves (laung)
    3 black cardamom pods (badi elaichi)
    200 gram onions, (about 2 medium onions), sliced
    1 cup rice, (about 200 grams rice), preferably basmati, washed and then soaked in water for 30 minutes; drained
    3/4 cup split red lentils (lal masoor dal), (about 140 grams), split and husked, soaked in water for 30 minutes; drained
    3/4 cup moong dal (green gram), (about 135 grams), split and husked, soaked in water for 30 minutes; drained
    1 1/2 teaspoon salt, or to taste
    4 teaspoon butter

    Masala Paste
    1 1/4 tablespoon coriander leaves, fresh
    2 teaspoon mint leaves, fresh
    1 tablespoon coriander powder
    1 1/4 teaspoon red chilli powder, mild
    3/4 teaspoon turmeric powder (haldi)
    1 teaspoon fenugreek seeds (methi dana)
    3 green chillies, deseeded, chopped
    1 piece ginger, 3-inches, peeled and roughly chopped
    2 clove garlic, peeled
    1 teaspoon roasted cumin powder

    COOKING METHOD

    1. Place coriander leaves in a wet grinder / food processor; toss in mint leaves, coriander powder, red chilli powder, turmeric powder, fenugreek seeds (methi dana), green chiliies, ginger, garlic, and roasted cumin. Run grinder to make a smooth thick masala paste (you might need to add a 1 tablespoon of water). Reserve
       
    2. Place a heavy pan on high heat; add ghee. Once hot but not smoking, toss in cinnamon, clove, and black cardamom, and stir till spices swell up, about 30 seconds. Slide in onion and fry till golden brown in color, about 3 minutes; add 1/3 cup water, cover pan with a tight-fitting lid and simmer for about 3 mins, remove lid, and continue to cook till onion is very soft, and water has almost dried up.
       
    3. Add reserved masala paste, and allow to cook, stirring, for about 3 minutes. Tip in soaked rice and both soaked dals, and sauté for 2 to 3 minutes, mixing well. Add salt and hot water to cover rice by 1½-inches. Cover the pan with a tight-fitting lid, bring to boil, then reduce heat to low and simmer. Rice will absorb the water and air holes will start forming on the surface of the rice. Remove lid and check doneness of khichdi – it should be soft. If not soft enough, add more water and cook for another 5 minutes. Add butter and mix well with a fork.
       
    4. Serve hot.
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