khichdi recipe by bristi home kitchen khichdi recipe

Alright, let’s talk Khichdi. I know, I know, it might not sound like the most exciting thing in the world, but trust me on this one. This isn’t just some bland, mushy concoction. It’s a comforting, flavorful, and surprisingly versatile dish that’s perfect for a chilly evening or when you just need something easy and satisfying.

Masala Khichdi: A Flavorful Rice & Lentil Dish

Think of it as the Indian version of chicken noodle soup – a warm, comforting bowl of goodness that’s incredibly easy to make. Masala Khichdi is a one-pot dish made with rice, lentils, vegetables, and a blend of aromatic spices. It’s healthy, gluten-free, and can be easily adapted to your liking. Ready to ditch the takeout and whip up something truly special?

Here’s what you’ll need to get started:

Ingredients:

• 1 cup Basmati Rice, rinsed
• ½ cup Yellow Moong Dal (split yellow lentils), rinsed
• 1 medium Onion, finely chopped
• 1 large Tomato, finely chopped
• 1 inch Ginger, grated
• 2 cloves Garlic, minced
• 1 Green Chili, finely chopped (optional)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• ½ teaspoon Cumin Powder
• ¼ teaspoon Garam Masala
• 2 tablespoons Ghee (or vegetable oil)
• 4 cups Vegetable Broth (or water)
• Salt to taste
• Fresh Cilantro, chopped (for garnish)

Instructions:

1. Get Started: In a medium-sized pot or pressure cooker, heat the ghee (or oil) over medium heat.
2. Sauté the Aromatics: Add the chopped onion and sauté until golden brown, about 5-7 minutes. Don’t rush this step – browning the onions is key for developing flavor.
3. Add Ginger, Garlic, and Chili (if using): Add the grated ginger, minced garlic, and chopped green chili (if using) and sauté for another minute until fragrant.
4. Add Tomatoes and Spices: Add the chopped tomatoes and all the spice powders (turmeric, red chili, coriander, cumin, and garam masala). Sauté until the tomatoes soften and the spices release their aroma, about 3-5 minutes. This is where the magic happens! Keep stirring to prevent the spices from burning.
5. Add Rice and Lentils: Add the rinsed rice and moong dal to the pot. Stir well to coat them with the spice mixture.
6. Add Broth and Season: Pour in the vegetable broth (or water) and add salt to taste. Bring the mixture to a boil.
7. Cook: If using a pot, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are cooked through and the liquid is absorbed. If using a pressure cooker, cook for 2 whistles on medium heat, then let the pressure release naturally.
8. Fluff and Serve: Once cooked, gently fluff the khichdi with a fork. Garnish with fresh cilantro and serve hot. A dollop of yogurt or a spoonful of ghee on top adds a nice touch.

That’s it! You’ve got a delicious and comforting bowl of Masala Khichdi. Feel free to customize it with your favorite vegetables – carrots, peas, potatoes, and cauliflower all work well. Enjoy!

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