Gujarat

Masala khichdi

Name: Masala khichdi
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup rice; 1/3 cup moong dal (split yellow mung beans); 2 tbsp toor dal (split pigeon peas); 1 small chopped onion; 1 chopped tomato; 1 small cubed potato; 1/3 cup green peas; 1 small cubed carrot; 1 1/2 tsp ginger garlic paste; 1 slit green chilli; 1/2 tsp cumin seeds; 1 bay leaf 2 cloves whole spices; a pinch asafoetida; 1/4 tsp turmeric (ground turmeric); 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp garam masala; 1 1/2 tbsp ghee; 2 tsp cooking oil (vegetable oil); 1 1/2 tsp salt; 4 1/2 cups water

Khichdi with vegetables and a proper masala. Comfort food that does not taste like sick day food.

35 minTime

10 gProtein each

mediumSpice

Khichdi with a kick2 chapters · 1 min read

Make it your way

Grandma's wayRice, dal and vegetables in a masala.

The original

338kcalsame

10 gproteinsame

7 gfibresame

35minutessame

Masala khichdi, home style.

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)⅓ cup

Toor dal (split pigeon peas)2 tbsp

Onion1 small, chopped

Tomato1, chopped

Potato1 small, cubed

Green peas⅓ cup

Carrot1 small, cubed

Ginger garlic paste1½ tsp

Green chilli1, slit

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cloves

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Ghee1½ tbsp

Cooking oil (vegetable oil)2 tsp

Salt1½ tsp

Water4½ cups

Method

4 steps

1Rinse rice and dals together and soak 15 minutes.
2Heat ghee and oil in the cooker, add cumin, whole spices, asafoetida, onion and chilli. Add ginger garlic paste and tomato and cook till soft.
3Add vegetables, spices, rice, dals, salt and water. Pressure cook for 3 whistles on medium. Let the pressure release naturally.
4Stir well and loosen with hot water.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Masala khichdi

Khichdi with vegetables and a proper masala. Comfort food that does not taste like sick day food.

35 minTime

10 gProtein each

mediumSpice

Khichdi with a kick2 chapters · 1 min read

Make it your way

Grandma's wayRice, dal and vegetables in a masala.

The original

338kcalsame

10 gproteinsame

7 gfibresame

35minutessame

Masala khichdi, home style.

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)⅓ cup

Toor dal (split pigeon peas)2 tbsp

Onion1 small, chopped

Tomato1, chopped

Potato1 small, cubed

Green peas⅓ cup

Carrot1 small, cubed

Ginger garlic paste1½ tsp

Green chilli1, slit

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cloves

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Ghee1½ tbsp

Cooking oil (vegetable oil)2 tsp

Salt1½ tsp

Water4½ cups

Method

4 steps

1Rinse rice and dals together and soak 15 minutes.
2Heat ghee and oil in the cooker, add cumin, whole spices, asafoetida, onion and chilli. Add ginger garlic paste and tomato and cook till soft.
3Add vegetables, spices, rice, dals, salt and water. Pressure cook for 3 whistles on medium. Let the pressure release naturally.
4Stir well and loosen with hot water.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masala khichdi

Make it your way

Ingredients

Method

Masala khichdi

Make it your way

Ingredients

Method

Make it a meal