Name: Masala Khichdi... recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: Raw rice 3 cups; Red lentils or masoor daal 1/2 cup; Ghee or oil 3 tbsp; Sliced onion large 1; Turmeric 1 tsp; RED CHILLI POWDER 1 TBSP; Green chillies whole 4; Salt 1 tbsp; Cinnamon sticks 3; Cardamom crushed 4; Garam masala 1 tsp; Ginger garlic paste 1 tbsp; Tomatoes chopped 3; Roasted cumin powder 1 tsp; Roasted coriander powder 1 tsp; Coriander leaves chopped 1/4th cup

ABOUT Masala Khichdi... RECIPE

A perfect recipe for the elderly and an apt one for the circle of life. It is infact a most sought after early baby food preferred by many mothers. It can be introduced as early as 8 to 9 months of age but just reduce the amount of salt and practically no chilli at all. It is a wholesome meal for everyone of us. Therefore this one occupies a very special place in our hearts. We Indians just adore this super food like crazy. This is my way of doing it and thus iam sharing with you all here. I hope there is not much difference in our ways of making it.

Ingredients Serving: 5

Raw rice 3 cups
Red lentils or masoor daal 1/2 cup
Ghee or oil 3 tbsp
Sliced onion large 1
Turmeric 1 tsp
RED CHILLI POWDER 1 TBSP
Green chillies whole 4
Salt 1 tbsp
Cinnamon sticks 3
Cardamom crushed 4
Garam masala 1 tsp
Ginger garlic paste 1 tbsp
Tomatoes chopped 3
Roasted cumin powder 1 tsp
Roasted coriander powder 1 tsp
Coriander leaves chopped 1/4th cup

Instructions

First of all soak both the rice and dal for about 20 minutes.
In a cooking pot, heat ghee or oil and add ginger garlic paste.
Saute for a minute and then add the sliced onion.
Saute until translucent.
Add the cinnamon and the cardamom too.
Now add the chopped tomatoes along with the rest of the spices.
Cover and cook until tender.
The tomatoes should be nicely done and oil should be seen leaving the sides of the pan.
Drain the soaked rice and dal mix. Add it to the pot. Mix well.
Now add 5 to 6 cups of boiling hot water along with whole chillies, chopped coriander and salt.
Water depends upon the amount of rice taken. 2 cups of water per cup of rice.
Stir well and cook on a high heat at first.
As it starts bubbling, cover and cook on a low heat.
In between, open the lid and give it a quick stir so that everything is mixed well.
Cook for 20 minutes or until done.
Make sure the rice should not be mushy since it is masala khichdi.
If you prefer it a little mushy and softer, increase the amount of water.
Serve with pickle and omelette like i did or it is entirely your choice to serve as your family prefers it.

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