How to cook masala khichdi

Know the Basics of Masala Khichdi

Masala khichdi is a simple, comforting, and nourishing dish that combines rice, lentils, veggies, and spices. A meal that most Indian households love and have for lunch or dinner. There is a distinct aroma and taste of a perfect Masala Khichdi and varies from family to family according to taste, preference, and ingredients used. If you have followed a few khichdi recipes on the blog then you must have understood it is all about the proportion of dal, rice, water and level of mushy or softness of the final product. A Masala Khichdi is mushier and softer than the regular khichdi, which makes it an excellent addition to any meal. And while the spices and aromatics give an instant kick of warmth, the dal and rice provide the right amount of carbohydrates that our body needs at any point of the day. You just need to get the balance right.

Pick the Right Ingredients

Good quality ingredients go a long way in making a nice flavorful and textured Masala Khichdi. The most popular dal is moong dal, as it is light, easy to digest, and takes lesser time to cook. But other dals like masoor dal, toor dal or a mixture of dals also taste equally good and delicious. Use any short or medium-grain rice for making Masala Khichdi. Add fresh vegetables like carrot, peas, beans, potatoes, tomato, and any vegetable of choice to your khichdi for better nutrition and color. For spices, make sure to use pure spices like turmeric powder, red chili powder, cumin seeds, coriander powder, garam masala, etc. to give it a rich aroma. The best fat to cook Khichdi is Ghee as it takes it to a whole new level in terms of flavor and taste; but you can also use oil.

Wash and Soak Rice and Lentils

To make the Masala Khichdi soft, wash and soak the rice and lentils in enough water for 20-30 minutes before cooking. This also reduces the cooking time and helps to cook them soft. It also helps the rice and lentils to absorb water, which helps in better cooking when pressure cooked. You can also extend the soaking time if you want a mushy khichdi. Although it is not mandatory, it makes a great difference in texture and taste.

Prep the Vegetables

Masala Khichdi is all about fresh ingredients, starting with the vegetables, which is an important part of the recipe. Chop the vegetables uniformly so they cook at the same rate. Use a mix of carrots for sweetness, potatoes for their soft bite, peas for their freshness, and tomatoes for a natural tangy taste. You can also add cauliflower, spinach, or capsicum if you like. Cut the vegetables beforehand so you can quickly add them to the pot once you are done with tempering. This is an important step as the fresh vegetables add flavor, color, and nutrition to the rice and lentils making the khichdi wholesome and comforting.

Temper the Aromatics

Tempering, also known as ‘tadka’ or ‘baghaar’ is the process of flavoring the oil or ghee with spices in which the Masala Khichdi is cooked. In a pressure cooker, heat ghee and add cumin seeds. Let the cumin seeds splutter before adding thinly sliced onions. Saute the onions till translucent or golden brown, then add the ginger-garlic paste. Next, add all the spices- turmeric powder, red chili powder, coriander powder, and garam masala. Add chopped tomatoes and cook till the tomatoes are soft and mushy. Masala Khichdi is all about this flavorful mixture that you add in the dal and rice along with vegetables for a balanced taste.

Add Dal, Rice, and Vegetables

Add the soaked and drained rice and dal to the cooker with the vegetables and stir everything together. The Masala will coat the dal and rice well, ensuring that the flavors infuse during the cooking process. Add salt to taste and adjust the spice levels according to preference. Stir everything together to combine the rice, dal, vegetables, and spices into a colorful and flavorful mixture.

Add Water

The amount of water you add to the pressure cooker is crucial for achieving the perfect texture of khichdi. For a semi-mushy texture, use 3 cups of water for 1 cup of the rice-dal mix. For a softer texture, you can increase it to 4 cups. The water should be well mixed with the masala and vegetables in the cooker before you put the lid on.

Pressure Cook Masala Khichdi

Cook the Masala Khichdi on medium flame for 3-4 whistles, and then let the pressure release naturally. Do not open the cooker lid immediately after the pressure releases as the rice and dal may not be fully cooked and the khichdi can be undercooked and sticky. After the pressure has released, open the lid and give the khichdi a good stir. Check the consistency and add hot water if needed. If it is too thick, add more water, and if it is too thin, let it cook for a few more minutes. Pressure cooking is the easiest and fastest method to make Masala Khichdi.

Garnish and Serve

The final step is to add some freshly chopped coriander leaves and a dollop of ghee to the khichdi. Masala Khichdi is best served hot with a spoonful of ghee on top. You can also garnish it with garam masala powder or roasted cumin powder for an extra punch of flavor. Masala Khichdi can be enjoyed with raita, papad, pickle, or chutney of your choice.

Pairing with Masala Khichdi

Masala Khichdi is a versatile dish and can be paired with a variety of sides. A bowl of curd or raita is a great combination with Masala Khichdi as it helps to balance the spices. Papad adds a nice crunch, while pickle or chutney gives a tangy taste to the meal. But you can also have it with buttermilk or roasted vegetables and salads for a lighter meal. Masala Khichdi can also be paired with sabzi or pakoras for a more filling meal. You can have it as is or with sides of your choice.

Varieties of Masala Khichdi

Masala Khichdi is a dish that can be customized in so many ways. You can use different types of dal, such as toor dal, chana dal, or masoor dal for a different flavor. You can also use millets or brown rice instead of white rice to make it healthier. Whole spices like bay leaves, cloves, and cinnamon sticks add more aroma to the dish. For a South Indian twist, you can add curry leaves and mustard seeds to the tempering. Masala Khichdi can also be made with a variety of vegetables, like spinach khichdi or paneer khichdi. There are endless variations to this dish that you can try and enjoy.

Tips for the Perfect Masala Khichdi

There are a few tips to keep in mind when making the perfect Masala Khichdi. Soaking the rice and dal helps in better cooking and a soft texture. Using ghee in the recipe adds more flavor and taste. Adjust the spices as per your taste, but do not overdo them as the khichdi should be comforting. Avoid stirring too much after the cooking is done as it can break the rice and dal. Use fresh vegetables for the best results. Do not worry about making mistakes as it is an easy recipe to learn and you will get it right with a little practice.

Conclusion

Masala Khichdi is a wonderful dish that not only tastes delicious but also has multiple health benefits. It is also easy to cook, requires minimal ingredients, and is customizable. Following the tips above, you can cook a bowl of aromatic, nutritious, and delicious Masala Khichdi every time.