Sunday, July 25, 2010

Masala Khichdi


1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

2 tbsps oil or ghee

1/2 tsp cumin seeds

4-5 cloves

2-3 bay leaves

1 large onion finely chopped

1 tsp grated ginger (optional)

1/4 tsp turmeric pwd

1/2 cup carrots and potatoes (chopped into small cubes) OR you can use mixed vegetables of your choice (peas, carrots, potatoes, cauliflower)

1 large tomato finely chopped

1/2 tsp garam masala pwd

1/4 tsp whole black pepper

1/2 tsp coriander pwd

salt to taste

5 cups of water


Wash the rice and dal and soak them together in water for 15-20 mts.
Meanwhile in a heavy bottomed vessel or pot, heat oil or ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the cloves and bay leaves and let them pop. Be careful not the burn the spices. It takes a few seconds for the spices to pop.
Add the onions and ginger and saute them, once they begin to turn brown, add turmeric pwd and combine. Now add the mixed vegetables and cook them covered for 4-5 mts on low heat.
Add the tomatoes and cook them till they form a gooey paste. Dont burn it.
Drain the water from the rice and dal mixture and add to the onion-tomato mixture. Combine and add the pepper pwd, coriander pwd, garam masala pwd and salt. Mix well till the spice powders are blended well with the rest of the other ingredients.
Add 5 cups of water to the above mixture, bring to a boil, cover and cook on low heat till both the dal and rice are cooked. This could take approx 20-25 mts.
Serve it as a meal by itself or with a pickle of your choice, yogurt and appadam (papad).
Masala Khichidi - Split yellow lentils cooked with rice and spices


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