- Organic Basmati Rice - 1 small bowl (Apprx 150 gms)
- Organic Tuvar Dal - 1/2 bowl
- Organic Moong Dal - 1/2 bowl
- Tomato - 1, chopped
- Desi cow ghee - 3 to 4 tablespoon
- Cumin seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Organic turmeric - 1/2 teaspoon
- Ginger - Half an inch finely chopped
- Garlic - 4 to 5 cloves finely chopped
- Green chilies - 2 finely chopped
- Red Chilly powder - 1 1/2 teaspoon
- Garam masala - 1 teaspoon
- Salt - to taste
- Coriander - 2 to 3 tablespoon
How to make Masala Khichadi?
Step 1 - Prepare the Rice and Dal
- Take 1 small cup rice in a bowl
- Use the same bowl to measure the dal
- Add half cup tuvar and half cup moong dal in the rice
- Wash and drain the mixture twice
- Add 5 cups of water to this mixture
- Add the chopped tomatoes
- Add half amount of the Asafoetida and Turmeric powder
- Mix and pressure cook for 3 whistles on high flame
- After 3rd whistle lower the flame and let it cook for 10 minutes.
- Switch off the flame and allow the pressure cooker to cool down
Step 2 - Prepare the masala
- Crush the ginger, garlic and green chillies in a mortar and pestle. The best way is to chop these into small
- You can also use a mixer grinder for this. But do not make a paste. Just crushed consistency is enough.
Step 3 - Making the tempering for khichadi
- Heat 2 tablespoons of desi cow ghee in a kadhai
- Once hot, add the cumin and asafoetida
- Add the ginger-garlic and chilly masala
- Lower the flame and add red chilly powder
- Now add the dal and rice mixture with tomatoes in the tempering
- Add half a cup of water to this and stir in the masala.
- Add salt to taste and Garam masala
- Add chopped coriander leaves
- Switch off the flame and add 2 tablespoons of desi ghee and serve hot
About the Author
This recipe is shared with us by Beena Shah from Baroda. Beena is a 46-year-old homemaker and very popular in her family for her simple yet delicious recipes. Since her childhood, she has loved her traditional recipes. Although a very shy person, Beena loves sharing her recipes with her friends. She loves the idea of exchanging home recipes. She believes that by sharing traditional recipes we can continue to pass on the food culture to the next generation.
Her husband prompted her to share her recipe with us because he orders ghee and rice from Bodhishop every month. The picture shared above was shared by Beena along with the recipe. We thank the Shah family for their trust in us and for the delicious recipe.