here's a recipe for Amritsari Masala Khichdi:
Amritsari Masala Khichdi Recipe
Ingredients:
- 1 cup basmati rice
- 1/2 cup split yellow moong dal (yellow lentils)
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 4 cups water (adjust as needed)
- Fresh coriander leaves, chopped for garnish
For tempering:
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2-3 cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
Instructions:
-
Preparation:
- Rinse the rice and moong dal separately under cold water until the water runs clear. Soak them in water separately for 30 minutes. Drain before using.
-
Cooking the Khichdi:
- Heat 2 tablespoons of ghee in a pressure cooker or heavy-bottomed pot over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Stir in ginger-garlic paste and green chili, sauté for another minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and oil begins to separate.
- Now add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute to roast the spices.
- Drain the soaked rice and moong dal and add them to the pot. Mix gently to coat the rice and lentils with the spices.
- Pour in 4 cups of water and stir well. Adjust salt if needed.
- Close the pressure cooker lid or cover the pot with a lid and cook on medium heat. If using a pressure cooker, cook for 2 whistles. If using a pot, cook until the rice and dal are soft and fully cooked, stirring occasionally.
-
Tempering:
- In a small pan, heat 2 tablespoons of ghee over medium heat.
- Add cumin seeds, mustard seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Let them crackle and release their aroma.
- Pour this tempering over the cooked khichdi. Mix gently.
-
Serving:
- Garnish with freshly chopped coriander leaves.
- Serve hot with yogurt, pickle, or papad.
Enjoy your Amritsari Masala Khichdi hot and flavorful!