0.75 cup Ambemohar / Govindbhog or any short grain rice
0.25 cup roasted Sona Moong dal
0.5 cup masoor dal
2 nos onions chopped
1 nos Tomato chopped
1 nos "ginger grated
1 tsp Ginger paste
-1 nos beans chopped
1 pieces medium carrot peeled and cubed into bite size
0.25 cup Spring onion chopped finely
-1 pieces cauliflower florets chopped onto small
2 tbsp green peas
1 tbsp Coconut chopped
1 nos Small potato cubed
1 tbsp coriander chopped
as required :
0.5 tsp Cumin seeds
0.25 tsp Asafoetida
0.25 tsp turmeric powder
0.25 tsp red chilli powder
4 nos green chillies + dry red chillies
0.5 tsp cumin + coriander powder
0.25 tsp garam masala
0.25 tsp salt and thsugar to taste
2 tbsp Ghee
1 tsp mustard oil
Directions : masala khichdi Recipe
STEP 1.Lightly roast moong dal, wash and soak in water for 5 minutes. Add 2 tsp ghee in a pressure cooker.Wash rice and pour it in the cooker.Add moong and masoor dal,1 small onion and tomato chopped,bay leaf, turmeric and salt to taste. Saute till well mixed.Pour 3 cups warm water and pressure cook upto 2 whistles.
STEP 2.Heat 2 tbsp ghee in a wok.Sprinkle cumin seeds, grated ginger,asafoetida and saute.Fry 2 dry red chillies and set aside.Add 1 chopped onion and saute.Reduce flame and saute cauliflower, potatoes,carrots and beans.Sprinkle 1/2 tsp salt and roast on low flame for 1 minute.Add chopped tomato and green peas,spring onion and cook it.When the vegetables are partially cooked,add 1 cup water to it. Cook 2 minutes.
STEP 3.Pour the cooked rice and dal over the vegetables as they are boiling.Sprinkle some chopped coconut,mix well and boil for 2 minutes.The vegetables should not lose their crunchiness. If the consistency is very thick,add more water.Adjust salt and sugar to taste.Sprinkle garam masala and mix.
STEP 4.Khichdi is cooked and ready.Heat 2 tsp mustard oil and temper it with 1/4 th tsp cumin seeds,1/4 th tsp red chilli powder and few cashewnuts.Pour this tempering over khichdi.Garnish with a sprinkling of 1 tsp ghee,2-3 slit green chillies, the fried dry red chillies and a generous amount of chopped coriander.Serve hot in lunch or dinner alongwith vegetable pakoras, brinjal fritters (beguni), mashed potato,potato chips or papad and pickle or chutney as per choice.
Nutrition value
206
calories per serving
2 g Fat7 g Protein38 g Carbs4 g FiberOther
Current Totals
2 g Fat
7 g Protein
38 g Carbs
4 g Fiber
MacroNutrients
Carbs
38 g
Protein
7 g
Fiber
4 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
38 mg
Iron
3 mg
Vitamin A
192 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
59 mg
Manganese
1 mg
Phosphorus
128 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe submitted for Cook with Slurrp contest on Slurrp community
Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts
