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Khichadi is an all-time favorite comfort food in our family. Anytime we come home from a long trip away or after an exhausting day, khichadi and kadhi or chaas (spicy buttermilk) is a satisfying and welcome meal. Previously, we’ve shown you how to make Mung Daal Khichadi – a mild and nutritious meal for babies or great comfort food when you’re feeling under the weather. Here’s a recipe for Masala Khichadi…with a real kick! It’s a great one-pot meal and you still get your veggies and protein in one shot.
Prep Time: 15 mins
Cook Time: 25 mins
Serves: 4
Ingredients:
Rice – 1 cup
Toor Daal – 1/2 cup
Water – 3 cups
Oil – 4 tsp
Clarified Butter (ghee) – 2 tsp
Cumin Seeds – 1/2 tsp
Cinnamon Stick – 1 inch piece
Asofoetida – pinch
Raw Peanuts – 2 Tbsp
Turmeric Powder – 1/4 tsp
Black Pepper – 1/2 tsp
Ground Cloves – 1/4 tsp
Onion – 1 medium, finely chopped
Garlic – 4 cloves, sliced
Green Chilies – to taste, slit
Ginger – 1 tsp, minced
Potato – 1 medium, diced
Frozen Green Peas – 1/2 cup
Salt – to taste
Red Chili Powder – to taste
Method:
1. Combine Rice and Toor Daal and wash until water runs clear.
2. Add 3 cups water and soak for 15-20 minutes (if time permits).
3. Heat Oil and Clarified Butter in a pressure cooker.
4. Add Cumin Seeds and allow them to sizzle.
5. Add Cinnamon Stick and Raw Peanuts. Cook until Peanuts turn light brown.
6. Add Asofoetida, Turmeric Powder, Ground Cloves and Black Pepper. Mix quickly.
7. Immediately add in Onions and stir well.
8. Add Garlic, Green Chilies and Ginger. Mix and cook for about 1 minute.
9. Add Potatoes, Peas, Salt, Red Chili Powder and mix well.
10. Add Rice and Daal with Water.
11. Check the salt, chili, etc and adjust as necessary.
12. Close the pressure cooker, cook until 1 whistle sounds and immediately switch off the stove.
13. Wait until the pressure from the cooker is gone before opening the lid.
14. Serve hot with Kadhi or Chaas.
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Last 10 posts in Rice Dishes
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- Masala Rice - February 2nd, 2009
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18 Responses to “Masala Khichadi”
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August 18th, 2008 at 6:46 pm
Hmmmm…will try this evening…can I substitute moong for toovar dal ?
[Reply]
August 18th, 2008 at 6:50 pm
I mean toor with moong ?
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August 18th, 2008 at 10:50 pm
OK I stuck to the original and I give it 5 star rating
It tasted delicious ! Thanks Anuja and Hetal !
[Reply]
August 21st, 2008 at 4:54 pm
Hi,
You guys made the khichdi in a shallow cooker, can we also make in a deeper cooker? if yes is the cooking time altered? and what about the quantity of water?
thanks!
Sejal
[Reply]
August 21st, 2008 at 4:59 pm
Hi Sejal, Everything remains the same. The size of the cooker does not alter the time or the quantity of water.
Enjoy, this is a delicious recipe!
[Reply]
September 18th, 2008 at 1:20 am
hi hetal and anuja,
Just wanted to tell you that u guys are doing an awesome job by practically demonstrating the recipes online. have not come across any website as good as this one.have tried a couple of your recipes and must say they taste so good.
There’s a real style in the way ull prepare.Fantastic.
Keep up the good job and all the best.
[Reply]
January 12th, 2009 at 8:54 pm
U both rock.Good idea for a lunch pack recipe .I could cook in minutes early morning.I don’t use toor dal .Can i substitute with any other dal like masoor or moong dal.Please respond.Keep up the good work.
[Reply]
January 12th, 2009 at 9:19 pm
i appreciate your reply at the earliest
[Reply]
January 12th, 2009 at 9:20 pm
Hi Nasreen,
You can definitely substitute moong daal though it may not hold up as well as toor. The texture might be a little softer. Never tried with masoor.
[Reply]
January 13th, 2009 at 5:19 pm
thanks for the tip.
[Reply]
February 13th, 2009 at 8:45 pm
Can I use rice cooker to make it? if yes, does the water quantity change ?
[Reply]
February 13th, 2009 at 10:53 pm
Hi Sn,
You can definitely make this recipe in the rice cooker. The only difference would be to do the seasoning in a separate pan and then add it to the cooker. Water stays the same.
[Reply]
February 15th, 2009 at 7:32 pm
Hi
Tried this for the first time, I used a new pressure cooker, so was not sure how high the flame needed to be. I had it on a very low flame and it took a hour for the whistle to blow. And it was completely burnted on the bottom of my pressure cooker. Any advise please :0(
Thanks!
[Reply]
February 15th, 2009 at 11:26 pm
Hi Anupa,
Sorry to hear about your pressure cooker. With this recipe you can set the heat to between medium and medium-high. Since you had it on low flame, all the water must have evaporated before it had time to build up pressure in the cooker. Let us know if it works for you if you do decide to try again.
[Reply]
February 22nd, 2009 at 1:20 am
Hi Hetal
Thanks Will try this again, with a higher flame!
Thanks!.
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June 5th, 2009 at 12:34 am
I don’t have a pressure cooker that whistles. I bought it from Bed bath & beyond. Any idea how long I need to cook?
I am really hoping you would know…thank you. I am very eager to try this dish!!!
[Reply]
anuja Reply:
June 9th, 2009 at 1:33 am
Once you figure out when the pressure is built up, good estimation is 5 minutes is equal to one whistle.
Hope that helps:)
[Reply]
June 19th, 2009 at 3:33 am
Hi Hetal / Anuja,
This is an awesome recepie and I had added some Kaju and some Raisins, and it tasted really good. Also for the “Vaghar” or “Tadka” I had added some Bay leaves and the aroma was just really nice. This was a super hit at my place here. Thanks for posting such good recepies. When ever I wonder what should I cook, I open up your website and checkout new dishes and every time I end up with delicious food. The food tastes far far better than these americanized Indian restaurants
. Thanks again …
Dhaval
[Reply]