Hey there, friend! Feeling a little blah? Craving something warm, comforting, and bursting with flavor? Let me tell you, there’s nothing quite like a good Masala Khichdi to soothe the soul and tantalize the taste buds. It’s like a warm hug in a bowl, perfect for a cozy night in or when you’re just needing a little bit of home-style goodness.
Masala Khichdi, The Ultimate Comfort Food
This isn’t your bland, hospital-style khichdi, folks! This is a vibrant, flavorful, and aromatic version packed with veggies and spices. Think of it as Indian comfort food at its finest! It’s also incredibly versatile; you can use any veggies you have on hand and adjust the spice level to your liking. Trust me, once you try this, you’ll be making it all the time.
Alright, let’s get down to the nitty-gritty! Here’s what you’ll need to whip up this culinary masterpiece:
Ingredients:
- 1 cup Rice (Basmati or any medium-grain rice)
- ½ cup Yellow Moong Dal (Split Yellow Lentils)
- 2 tablespoons Ghee (Clarified Butter) or Oil
- 1 teaspoon Cumin Seeds
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger-Garlic Paste
- 1 Green Chili, finely chopped (adjust to your spice preference)
- ½ cup Mixed Vegetables (Carrots, Peas, Potatoes, Beans, etc.), chopped
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to your spice preference)
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- Salt to taste
- 4-5 cups Water (or as needed)
- Fresh Coriander Leaves, chopped, for garnish
Instructions:
- Wash and Soak: Thoroughly wash the rice and moong dal together. Soak them in water for about 20-30 minutes. This helps soften them and cook faster.
- Sauté Aromatics: Heat ghee or oil in a pressure cooker or pot over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and green chili, and sauté for another minute until fragrant.
- Add Vegetables and Spices: Add the chopped mixed vegetables and sauté for 2-3 minutes. Now, add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute, ensuring the spices don’t burn.
- Combine and Cook: Drain the soaked rice and moong dal and add them to the pressure cooker or pot. Mix well with the vegetables and spices. Add salt to taste.
- Add Water and Pressure Cook: Add 4-5 cups of water. The amount of water may vary depending on the type of rice and dal you are using. If using a pressure cooker, close the lid and cook for 2-3 whistles on medium heat. If using a pot, cover it and simmer for about 20-25 minutes, or until the rice and dal are cooked and mushy. Stir occasionally to prevent sticking.
- Release Pressure and Garnish: Once the pressure is released (or after the rice and dal are cooked), open the lid and gently mash the khichdi with a spoon for a creamier texture. Garnish with fresh coriander leaves.
- Serve and Enjoy: Serve hot with a dollop of ghee, yogurt, papad, or your favorite pickle. It’s also delicious on its own!
There you have it! A simple, flavorful, and incredibly satisfying Masala Khichdi recipe. Don’t be afraid to experiment with different vegetables and spices to create your own signature version. Happy cooking, and enjoy every spoonful of this delicious comfort food!
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