HEALTHY MASALA KHICHADI

DEAR FRIENDS,

This time I am going to show you a series for beginners, Let us start with the simplest among them ie. MASALA KHICHADI.

This post is for those;-

1) who has just entered the kitchen for cooking ( newly married).

2) who are bachelors or living alone.

3) Working people, who have very less time to spend in the kitchen.

This is one-time cooking, which means you have to do cutting, washing, measuring, etc, then put it all together in a cooker and let it do the rest. It will call you through whistles, and after it calls 3 times to switch off the flame and that’s it. YOU ARE DONE.

Just allow the cooker to release its pressure, (for 5-8 mts) to cool and then you can relish it with Raita, Papad, or Pickle It is as simple as this.

Let us start with the simplest among them ie. MASALA KHICHADI.

This is more famous in the Northern part of INDIA. In South India, it is made with different styles and spices and is called PONGAL OR BISI-BELE-BHATH.

Masala Khichadi is a preparation of Rice and lentils, as Tuar dal or moong dal (with or without skin).

It is either made plain with salt cumin seeds and ghee or with vegetables and spices (masala).

This dish can be safe for all age groups-children to old age, as it is very soft and easy to digest.

NOW LET ME TELL YOU SOME EXAMPLES :

Khichadi is mainly of 3 types 1) Tuar dal Khichadi

2) Moong dal Khichadi (Plain and Masala)

3) Millets Khichadi

TUAR DAL: It is one of the protein sources for vegetarians to consume daily.

You may know that proteins are the bodybuilding material in the human body and so are needed for growing children and is a repairing material for worn tissues, in older people.

RICE: It is one of the staple foods and is the main source of calories in the diet of almost half of the world’s population.

Table of Contents

Usually, rice comes in two main types. White rice and brown rice. Brown and unpolished rice are considered to be better.

Brown rice has a low Glycemic Index and High Fiber, so is advisable for Diabetic people.

VEGETABLES: We are using Potato, Tomato, Onion, Capsicum, Carrot, Fresh Green peas (or frozen )

and French Beans along with Garlic, Ginger, Coriander Leaves, and Curry leaves.

So vegetables provide the essential vitamins and minerals needed for the body.

We will be using less RICE AND TUAR DAL, and more vegetables, to make a healthy and tasty dish.

This is a complete food by itself and does not need any accompaniments. (personal choice)

It can be taken hot with a teaspoon of GHEE.

Ingredients needed to make MASALA KHICHADI

DO NOT BE SURPRISED TO SEE SO MANY INGREDIENTS, YOU CAN USE ONLY POTATO, TOMATO, AND ONION IF OTHERS ARE UNAVAILABLE. ( TOTALLY OPTIONAL)

INGREDIENTS FOR MASALA KHICHADI

Tuar or Arhar dal-1small cup
Rice-1 small cup
Carrots-mediumly chopped-1/3 cup
Potato-1 washed, peeled, and chopped
Tomato-1 big washed and chopped
Fresh Peas-1/2 cup (frozen also holds good)
Capsicum-1 small chopped
Onion-1 medium-sliced
French Beans-1/2 cup (washed and cut)
Fresh Curry leaves-few nos
Fresh coriander Leaves-few strands
Ginger-1 inch piece
Garlic-3/4 finely cut
Ghee or Oil- 2 tablespoon
Garam masala-1 teaspoon
Amchur (dry mango powder)-1 teaspoon
Turmeric powder-3/4 teaspoon
Coriander powder-1 teaspoon
Red chilly powder-1 teaspoon
Salt-1 teaspoon

PREPARATIONS NEEDED FOR MASALA KHICHADI

Soak Tuar dal in a bowl, after washing for 2 times in a glass of water.
Soak Rice also in a bowl, after washing it 2-3 times in a glass of water.

Now cut all the vegetables after washing and peeling if it demands.
Crush the Garlic and Grate the Ginger piece.
Wash Coriander Leaves and Curry leaves and chop them.
Keep all the dry spices ready in measured quantities.

COOKING METHOD:

Keep a pressure cooker, on the low flame of a Stove.
When hot, add Ghee or Oil to it.
When it gets heated, add Crushed Garlic, and Grated Ginger. Saute for 5 seconds.

Now add, chopped Onions and Capsicum pieces. Saute for 30 seconds.

Now you can add Curry leaves, Peas, Carrots, French Beans, and Potatoes.
Combine all of them nicely.

Now add all the dry spices, namely red chilly powder, Coriander powder, Turmeric powder, Aamchur powder, and Salt, Combine all.

Now is the time to add washed Dal and Rice after removing the extra water from them.

Mix all and saute for 30 seconds.

Add about 7 cups of water. (1:3 ratio for rice and dal +1 cup for vegetables)

Now, when the water boils, add cut tomato and Garam masala.

Keep the flame high.
Note; Take the lid and apply oil to the inner side of the weight nozzle, safety valve, and the opening for the gasket release slit(opening).