By eating this nutrient-rich khichdi, the digestive system also remains healthy.
Khichdi is eaten during festivals as well. It can be easily made, and it is easy to digest as well.
Khichdi is a quintessential Indian dish that graces the dining tables of households across the country. Loved for its versatility, this simple yet comforting dish holds a special place in the hearts of many. Whether it’s a regular meal, a festival celebration, or a healthy breakfast option, khichdi is a go-to choice that offers a delightful combination of taste and nutrition. It’s not just a tasty dish but also easy on the digestive system, making it a wholesome alternative to fried and unhealthy foods. If you’re looking to elevate your khichdi experience, consider trying out a flavorful variation known as masala khichdi.
Masala khichdi is a delicious and nutritious twist on the traditional khichdi. With an array of aromatic spices and ingredients, it not only satisfies your taste buds but also contributes to your overall well-being. This nutrient-rich khichdi is particularly beneficial for maintaining a healthy digestive system. The beauty of masala khichdi is that every region in India has its unique way of preparing it, incorporating local spices and ingredients that add a distinctive regional flavour.
Let’s delve into the key ingredients and the recipe for preparing a delectable masala khichdi:
Ingredients for Masala Khichdi:
To craft this flavorful masala khichdi, gather the following ingredients: 1 cup of rice, 1 cup of moong dal (split green gram), 2 onions, 1/2 cup of boiled carrots, 1/2 tablespoon of chilli powder, 1/2 tablespoon of garam masala powder, 2 tablespoons of ghee, 2 mashed potatoes, 1/2 cup of boiled capsicum, ginger, 1 tablespoon of mustard seeds, 1 tablespoon of refined oil, and salt to taste. In case you don’t have capsicum, you can substitute it with 4-5 green chillies, finely chopped, to add a delightful kick of spice to your khichdi.
Recipe for Preparing Masala Khichdi:
Begin by thoroughly washing the rice and moong dal. Then, soak them in separate containers with water for around 15 minutes. While it’s typically recommended to soak them for over an hour for easier cooking, this shorter duration works well too.
Clean all the vegetables, and finely chop the onions, green chillies, carrots, potatoes, and ginger.
Heat 1 tablespoon of oil in a pressure cooker. Once the oil is hot, add the chopped onions and sauté until they turn golden brown. Next, introduce mustard seeds and green chillies.
Add the red chilli powder and garam masala, sautéing to release their flavours. This step enhances the overall flavour of the khichdi.
Toss in the soaked rice and moong dal, cooking for an additional 2-3 minutes. Then, add the mixed vegetables and let them cook for 5 minutes.
Pour in two glasses of hot water, followed by mashed potatoes and salt. Close the pressure cooker with its lid.
Allow the khichdi to cook until you hear 3 whistles from the pressure cooker. Afterwards, open the cooker and mix all the ingredients. Finally, drizzle ghee over the khichdi to enhance its flavour and serve your delicious masala khichdi.
