Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Gujarat · Dinner

Masala Khichdi (Spiced Rice-Lentil One-Pot)

Traditional 4. Masala Khichdi recipe

🧺 Ingredients

• Rice (basmati): 150g (¾ cup)
• Toor dal: 75g (⅜ cup)
• Moong dal (yellow): 75g (⅜ cup)
• Water: 1000ml (4 cups)
• Oil (or ghee): 30ml (2 tbsp)
• Carrot: 60g, diced (½ cup)
• Green peas: 60g (½ cup)
• Potato: 100g, diced into 1cm cubes
• Green chili: 1-2 whole, slit lengthwise
• Ginger: 10g, thinly sliced
• Cumin seeds: 3g (½ tsp)
• Dried fenugreek leaves (kasuri methi): 2g (½ tsp), crushed
• Turmeric powder: 2g (¼ tsp)
• Red chili powder: 1g (⅛ tsp)
• Salt: 7-8g (1.5 tsp)
• Asafoetida (hing): pinch
• Bay leaf: 1
• Cinnamon: 2cm piece
• Clove: 1
• Ghee (for finishing): 15ml (1 tbsp), optional

👩‍🍳 How to make Masala Khichdi

1. Rinse rice and both dals separately under water until water runs clear.
2. In a 3-liter pressure cooker, heat 30ml oil on high heat (30 seconds) until shimmering.
3. Add cumin seeds. Fry 10 seconds until fragrant—seeds should darken slightly.
4. Add ginger slices and green chili. Fry 10 seconds until ginger releases aroma.
5. Add bay leaf, cinnamon, and clove. Fry 3 seconds.
6. Add asafoetida. Immediately add rice and both dals. Stir well (1 minute) to coat with oil.
7. Add diced potato, carrot, and peas. Mix gently.
8. Add turmeric and red chili powder. Stir well.
9. Add water and salt. Stir once.
10. Close lid with sealing ring. Keep vent open, bring to high steam (1-2 minutes).
11. Close vent and cook: 3 whistles (9 minutes) on medium heat. After third whistle, reduce to low for remaining time.
12. Turn off heat. Let pressure release naturally (5 minutes).
13. Open lid. Grains should be tender, lentils soft, and liquid absorbed (if excess water remains, place on high heat uncovered 2 minutes).
14. Add kasuri methi leaves, crush between fingers while adding. Stir gently with fork.
15. (Optional) Add 15ml ghee for richness. Stir well.
16. Rice: tender, each grain separate
17. Lentils: soft, no bite
18. Liquid: completely absorbed
19. Color: golden with visible vegetables
20. ---

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