AMRITSARI MASALA KHICHDI

AMRITSARI MASALA KHICHDI

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:

  1. 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.

  2. 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.

  3. 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.

  4. Serving:

    • Garnish with freshly chopped coriander leaves.
    • Serve hot with yogurt, pickle, or papad.

Enjoy your Amritsari Masala Khichdi hot and flavorful!

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