Masala Khichdi

• Soak mixed lentils (toor dal, chilke wali moong dal, peeli moong dal) for 1 hour
• Soak Basmati rice for 1 hour

Nutrition values are AI-estimated based on ingredients.

• Half a cup toor dal
• Half a cup chilke wali moong dal
• Half a cup peeli moong dal
• One cup soaked Basmati rice
• One large potato
• 250 grams eggplant
• One carrot
• One capsicum
• Half a cup shredded cabbage
• Half a cup green peas
• Half a teaspoon fenugreek seeds
• Half a teaspoon turmeric powder
• Half a teaspoon salt (initial)
• One-fourth cup raw peanuts
• One small bay leaf
• Two small cinnamon sticks
• Three to four cloves
• Two pandan leaves
• Six to seven cups water
• Five to six cloves garlic
• 1.5-inch piece ginger
• Three green chilies
• Two teaspoons coriander-cumin powder
• One teaspoon red chili powder
• Two teaspoons Sambar masala powder
• Two to three tablespoons water (for paste)
• Two tablespoons ghee
• One-fourth teaspoon mustard seeds
• One-fourth teaspoon cumin seeds
• One-fourth teaspoon asafoetida
• 20-25 curry leaves
• Two dry red chilies
• One to 1.5 cups water (for tempering gravy)
• Salt to taste
• Generous amount freshly chopped green coriander leaves
• Optional pinch sugar

1. 1Add pre-soaked lentils (toor dal, chilke wali moong dal, peeli moong dal) and soaked Basmati rice to a pressure cooker.
2. 2Add finely chopped vegetables including one large potato, 250 grams eggplant, one carrot, one capsicum, half a cup shredded cabbage, and half a cup green peas to the cooker.
3. 3Incorporate half a teaspoon each of fenugreek seeds, turmeric powder, and salt, along with one-fourth cup raw peanuts, one small bay leaf, two small cinnamon sticks, three to four cloves, and two pandan leaves.
4. 4Pour six to seven cups of water into the cooker, seal it, and cook on medium heat for three whistles.
5. 5After the pressure naturally releases, open the lid, stir the cooked mixture, and gently mash with a ladle to achieve a soft, consistent texture.
6. 6Prepare a fresh masala paste by coarsely grinding five to six cloves of garlic, a 1.5-inch piece of ginger, and three green chilies using a mortar and pestle.
7. 7Add half a teaspoon of turmeric powder, two teaspoons of coriander-cumin powder, one teaspoon of red chili powder, two teaspoons of Sambar masala powder, and two to three tablespoons of water to the ground mixture to form a smooth paste.
8. 8In a separate pan, heat two tablespoons of ghee, then add one-fourth teaspoon each of mustard seeds, cumin seeds, and asafoetida.
9. 9Once the seeds splutter, add 20-25 curry leaves and two dry red chilies, then introduce the prepared masala paste and sauté for one to two minutes until its raw aroma dissipates and ghee begins to separate.
10. 10Add one to 1.5 cups of water to the tempering pan and boil for another minute or two until the ghee rises to the top, creating a gravy-like consistency.
11. 11Pour the aromatic tempering into the cooked khichdi in the pressure cooker, turn the gas stove to low heat, and stir well to fully incorporate the rich tempering.
12. 12Add additional salt to taste and a generous amount of freshly chopped green coriander leaves, with an optional pinch of sugar for enhanced flavor.
13. 13Serve the finished Girnar Khichdi hot, garnished with a sprinkle of red chili flakes and a whole dry red chili.

These instructions are our analysis of the original video. Watch on YouTube →