How To Make Masala Khichdi: In the winter season, when the cold chills the body from within, a bowl of hot masala khichdi becomes the biggest comfort food. It is amazing not only in taste but also in health. This dish made of pulses and rice is light to digest and gives instant energy to the body. The local spices added to it strengthen the immunity and help in protecting from cold and cough. It gives relief to the stomach, improves metabolism and reduces the effect of cold by warming the body from within. Therefore, eating masala khichdi in winter is considered very beneficial for health. So let us know the easy way to make it-
Serving Size: For 3 to 4 people
total time: 35 to 45 minutes (pressure cooker)
Make masala khichdi like this.
Material:
Rice: 1 cup (Basmati or normal)
Moong dal (peeled): 1 cup
Water: 4–4.5 cups (for rice+dal)
Onion: 1 medium, finely chopped
Tomato: 1 large, chopped
Green chilli: 1-2, slit or finely chopped
Ginger-garlic paste: 1 teaspoon (or 1 inch ginger + 2 crushed garlic cloves)
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon (to taste)
Garam masala: 1/2 teaspoon (optional)
Cumin: 1 teaspoon
Asafoetida: a pinch
Light whole spices (in oil): 1 bay leaf + 1 cinnamon stick (optional)
Green vegetables (carrots, peas, potatoes): 1 cup chopped (optional)
Oil or Ghee: 2 teaspoons (Ghee enhances taste)
Salt: as per taste
Fresh coriander: to garnish
Ghee or butter for serving on top: 1–2 teaspoons (as desired)
Step by Step (Pressure Cooker Method):
-First of all, wash the rice and moong dal thoroughly, soak it for 15–20 minutes and drain the water.
-Now heat 2 spoons of ghee/oil in the pressure cooker. Add cumin and asafoetida in it. If desired, also add bay leaves and cinnamon.
-Now add onion and fry on medium flame until it turns golden brown. Then add ginger-garlic and green chilli and fry for 1 minute.
-Now add tomatoes and cook until tomatoes become soft. Add turmeric, red chilli, garam masala. Add chopped vegetables and fry for 2-3 minutes.
-Now add soaked rice and pulses to it. Add salt and mix well. Now add 4 to 4.5 cups of water.
-Now close the lid and cook on medium flame for 3 whistles. Turn off the flame and let the pressure release on its own.
-After opening the pressure cooker, mix lightly, add 1 to 2 spoons of ghee on top and sprinkle fresh coriander and serve.
-You serve it with plain curd, pickle, papad and potato chokha.
