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Masala khichdi is a healthy and easy one-pot recipe made with rice, green moong dal, vegetables with garlic, and spice-based seasoning (or tadka). It is one of the popular kathiyawadi (Gujarati) khichdi known for its spicy tadka. In this recipe, I share special homemade khichdi masala, which gives a nice flavor and taste to khichdi. Sometimes you are tired of having the same type of khichdi all the time. You need change. That time make this spicy and tasty masala khichdi. Enjoy masala khichdi with yogurt raita, papad, and some pickle.
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Recipe video
Kathiyawadi masala khichdi | how to make masala khichdi | Gujarati khichdi recipe
Ingredients
Khichdi Masala
- 5 bay leaf
- 3 inch cinnamon stick
- 2 star anise
- 2 no. javitri
- ½ nutmeg
- 1 tbsp cloves
- 1 tbsp black peppercorns
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 15 green cardamoms
- 3 black cardamom
- 1 tbsp red chilli powder
- ½ tsp turmeric powder
For masala khichdi
- ½ cup short grain rice
- ½ cup green moong dal
- 3 cup water
- Salt to taste
- ½ tsp turmeric powder
- Pinch of hing
- ½ tsp ghee
- 1 medium size chopped tomatoes
- ¼ cup green peas
- ¼ cup green tuvar dana
- ¼ cup chopped carrot
- 1 tsp lemon juice
- Some coriander leaves
For khichdi Tadka
- 3 tbsp oil
- ½ tsp jeera
- 2 dry red chilli
- ¼ cup green garlic
- ¼ cup green onion
- ½ tsp ginger paste
- 1 tsp khichdi masala
- 2 tsp kashmiri red chilli powder
- 2 tbsp water
- ½ cup chopped tomatoes
- ¼ cup water
Instructions
For khichdi masala
- Take all the whole spices (except spices powders - red chili and turmeric powder) in a pan.
- Dry roast them with stirring constantly for 2-3 minutes on LOW heat.
- Once cooled, grind into fine powder along with red chili powder and turmeric.
- Store in an airtight container.
- Use in making masala khichdi or vaghareli khichdi recipe.
For masala khichdi
- Wash dal and rice under running cold water till the water runs clear.
- Now in a pressure cooker add khichdi mixture, water, salt, turmeric powder and ghee.
- In a bowl, add chopped potatoes, green peas, green tuvar, and carrot.
- Cover the pressure cooker lid, and Cook for 3-4 whistles on medium-low heat.
- When the pressure cooker releases its pressure naturally, then open the lid and add boiled vegetables to the khichdi. Mix well.
For tadka
- heat oil in a pan, add cumin seeds and dry red chilli. Sauté for a minute.
- Add green garlic, green onion and ginger paste. Sauté till the onion become soft and translucent.
- Add khichdi masala, red chilli powder and some water. Cook masala on low flame till oil separates from it.
- Add chopped tomatoes and cover and cook till tomato becomes soft and mashy.
- When tomatoes are completely cooked, then add water and boil for a minute.
- Add hot tadka in khichdi and mix well.
- Cover and cook khichdi for 2 minutes so tadka flavored adds to khichdi.
- Switch off the flame and add lemon juice and coriander leaves. mix well.
- Serve kathiyawadi masala khichdi with yogurt and papad.
Notes
For khichdi masala
- dry roast all spices on low flame till they become aromatic.
- store khichdi masala in an air-tight container.
- proportion of rice and green moong dal should be equal.
- wash dal and rice till the water is clear.
- cook khichdi on medium-low flame for 3-4 whistles.
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