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Masala Khichdi 
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Featured Recipes for Masala Khichdi
My sister has been insisting that I start putting down some of my recipes. I happened to make masala khichdi for dinner yesterday and thought I could start with this recipe, which is enjoyed by my entire family.
Masala Khichdi: A delicious meal of Masala khichdi is very nutritious and light on the stomach. Best eaten during dinnertime.
Cooking time including preparation: 20 minutes
Serves: 2 - 3
Ingredients:
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One teacup rice
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Half-teacup moong dal,
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Half-cup green peas,
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A small carrot cut into small pieces,
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A medium sized potato diced (with the peel),
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Quarter inch ginger,
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Three – four garlic,
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3 tablespoons (heaped) coconut powder / grated coconut
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One green chilly
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5 – 6 Kadi patta (curry leaves)
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Half teacup coriander (washed and cut)
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Two-tablespoon oil / ghee
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One teaspoon Jeera
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One pinch hing
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Turmeric powder (1/4th tea spoon)
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One-teaspoon coriander powder
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One-teaspoon Garam Masala powder
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Salt to taste
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4 cups of water
For garnishing: Cut coriander and grated fresh coconut, lemon
Procedure:
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Mix the rice and monng dal together in a bowl and wash thoroughly with plain water. Keep aside.
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Grind the ginger, garlic, coriander, green chilly, kadi patta and coconut powder by adding a little water to make a smooth paste.
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Heat oil in a pressure pan and add the jeera.
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Once the jeera starts popping add hing, turmeric and coriander powder.
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Add the grinded masala paste and mix well.
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Add the washed rice and moong dal mixture and mix well.
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Add the four cups of water. (One could add another cup of water if one likes the khichdi to be very soft.)
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Add garam masala powder and salt as per taste.
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Pressure cook on a medium flame.
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After three whistles shut the flame and wait until the pressure pan cools down.
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Remove the masala khichdi in a serving bowl
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Garnish with coriander, grated fresh coconut and lemon
Your Masala khichdi is ready.
Serve hot with pickle, curd, papad and salad / raita.
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