MASALA KHICHADI

MASALA KHICHADI

It’s been a while I have updated on my blog, I started this blog to be consistent; but things are not always same in life. So now that I am back I would like to start from where I left. 

My recipe today is masala khichadi.

Ingredients

1 cup jasmine rice or any Chinese rice is fine

½ cup split moong daal green one

1 medium potato

½ cup any store bought frozen mix vegetable or any veggies of your choice like cauliflower, eggplant, carrots, French beans etc.

1 medium red onion

2 green chillies, 1/4^th inch of ginger, 3 cloves of garlic, few curry leaves

Salt according to taste

½ teaspoon turmeric

½ teaspoon of red chilli powder, garam masala and coriander powder.

½ jeera/ cumin seeds and rai/ mustard seeds

1 dry red chilli, 1 clove, 1/6 of cinnamon stick, 1 tej patta

½ tablespoon clarified butter or ghee and ½ tablespoon of oil

3 1/2  cups of water

Pressure cooker

Method

·         First cut all of the veggies except onion and soak them in fresh water.

·         Wash rice and moong dal and soak it in water.

·         Take a pressure cooker and heat it on the stove.

·         Add the oil and ghee in it.

·         After it heats up add all the dry spices clove, cinnamon, red chilli, tej patta, curry leaves and then jeera/ rai

·         Once they sizzle add onion, green chillies, ginger and garlic

·         Let the onions get a little golden brown color a then add all the other veggies.

·         Now add all the dry spices salt, turmeric, chili powder, and garam masala and coriander powder.

·         Mix everything and add ½ cup of water and let it come to a boil.

·         Now add the washed rice and moong daal  and rest of the 3 cups of water, or if u think u need more add some more.

·         Now mix it and close the pressure cooker, depending on the quality of your cooker it should take on average 3 whistles. So after three whistles turn off the stove and let it sit for 15 minutes. Then you can enjoy your masala khichadi with yogurt or buttermilk tempered with jeera, curry leaves and green chillies.

Tips

·         Normally the water ratio for rice and khichadi’s is one to one. One cup of water = one cup of water.

·         You can also add more water and make it a little water, a lot of people like it that way.

Next time nice Corn salad with an Indian twist………..:)