Masala Khichidi is an easy, one pot recipe that contains rice, dal and vegetables. You may make it with white rice or brown rice.
Ingredients
2 cups of basmathi rice
1 cup of moong dal
1 medium size onion
2 medium size carrots
some green beans
2 green chilies
handful of cilantro/coriander leaves
2-3 tbsp oil
1 tsp cumin seeds
1 inch cinnamon stick
6-8 cloves
1 tsp ginger garlic paste
Pink Himalayan Salt
2 cups of basmathi rice
1 cup of moong dal
1 medium size onion
2 medium size carrots
some green beans
2 green chilies
handful of cilantro/coriander leaves
2-3 tbsp oil
1 tsp cumin seeds
1 inch cinnamon stick
6-8 cloves
1 tsp ginger garlic paste
Pink Himalayan Salt
Preparation
Wash and soak rice and dal together in water.
Cut the vegetables into small pieces. Cut green chili lengthwise.
Wash and soak rice and dal together in water.
Cut the vegetables into small pieces. Cut green chili lengthwise.
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Procedure
Heat oil in a thick bottom vessel on medium heat. When the oil is hot add cumin seeds, cinnamon and cloves. Add green chili also. When the spices are popping add onion and stir it. Add ginger garlic paste and fry until it loses it's raw flavor. Then add vegetables. Add a pinch of salt, stir and cook for a couple of minutes. Then add soaked and drained rice and dal. Stir it well. Add 3&1/2 cups of water and salt for your taste. Mix them well and cook on medium for about 5-10 minutes until you do not see any water on the surface. Then bring down the flame to low and cook for about 10 minutes until all the water is consumed. Add cilantro and fried cashews along with ghee. Turn off the stove. Mix it carefully until the ghee is incorporated with rice and dal. Serve it hot with chutney or raita.
Heat oil in a thick bottom vessel on medium heat. When the oil is hot add cumin seeds, cinnamon and cloves. Add green chili also. When the spices are popping add onion and stir it. Add ginger garlic paste and fry until it loses it's raw flavor. Then add vegetables. Add a pinch of salt, stir and cook for a couple of minutes. Then add soaked and drained rice and dal. Stir it well. Add 3&1/2 cups of water and salt for your taste. Mix them well and cook on medium for about 5-10 minutes until you do not see any water on the surface. Then bring down the flame to low and cook for about 10 minutes until all the water is consumed. Add cilantro and fried cashews along with ghee. Turn off the stove. Mix it carefully until the ghee is incorporated with rice and dal. Serve it hot with chutney or raita.
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Venpongal for breakfast
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