Masala Khichdi is really a healthy but spicy variation of straightforward grain khichdi in which grain and handful of kinds of dals (lentils) are sauted in ghee and typical Indian curry spices before pressure cooking. This ultimate comfort food of Indian cuisine requires understanding of methods to prepare using pressure oven and could be easily prepared in your own home by using the step-by-step photo method and enjoyed with curd, vegetable salad and papad. You may also prepare this recipe inside a deep pan but it'll harder to prepare when compared with pressure oven.
Preparation Time: twenty minutes
Cooking: 25 minutes
Serves: 3 servings
two tablespoons Moong Dal (split eco-friendly grams)
two tablespoons Toor Dal (split pigeon peas)
1 medium size Onion, finely chopped
two tablespoons Peanuts
two tablespoons Ghee
1/4 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
1 Cinnamon stick, damaged into 2 pieces
1 small bit of Bay Leaf
4 Black Peppercorns
1 Dry Red Chilli, damaged into halves
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon finely chopped Coriander Leaves
1. Wash grain, toor dal and moong dal and soak them together in water for 25 minutes. Drain and aside until needed.
Heat two tablespoons ghee inside a steel/ aluminum pressure oven (3-4 liter capacity). Add mustard seeds and allow them to crackle. Add cumin seeds, cloves, cinnamon, bay leaf, black peppercorn, star anise, dry red chilli and peanuts saut for any minute.
Add chopped onion and saut until onion turns light brown or approximately. 1-2 minutes.
Add drained grain, toor dal, moong dal, red chilli powder, turmeric powder and salt. Saut for one minute.
Add 2 cups water, mix well and shut the lid. Pressure prepare for several whistles (first whistle on high flame and remaining 2-whistles on medium flame).
Switch off flame and let steam pressure inside pressure oven comes lower naturally. Open the lid carefully. It will require approximately. 6-8 minutes.
Transfer masala khichdi it to some serving bowl and serve it with plain curd/yogurt or onion raita and papad.
Tips and Variations:- If you're which makes it in less quantity and taking advantage of small pressure oven (2-3 liter capacity), then prepare it over low flame.
- Add finely chopped taters and chopped vegetable of your liking for variation.
- This recipe uses ghee to obtain a nice aromatic flavor. However, you may also get it ready by sauting grain and lentils in butter or oil.
Taste: Soft and spicy with nice aroma of spices and ghee
Serving Ideas: Serve masala khichdi with Punjabi kadhi or Gujarati kadhi, papad and salad like a light and healthy dinner. Additionally, it tastes best by itself with pickle and plain curd.
