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Kathiyawadi masala khichdi | how to make masala khichdi | Gujarati khichdi recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

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.
For masala khichdi
  • 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.