A wholesome and comforting one-pot meal where rice and lentils are simmered with mixed vegetables and aromatic spices. It's the perfect nutritious dish for a light lunch or dinner, full of flavor and easy to digest.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
417cal
15gprotein
66gcarbs
Ingredients
0.75 cup Basmati Rice (Or any short-grain rice)
0.75 cup Yellow Moong Dal (Split and skinned yellow lentils)
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Masala Khichdi, Roasted Papad and Mango Pickle
Soul-satisfying, perfectly spiced masala khichdi - comfort food that's also gut-friendly!
This indian dish is perfect for lunch. With 594.8599999999999 calories and 21.37g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
0.5 cup Potato (Peeled and diced)
0.5 cup Carrot (Peeled and diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
4.5 cup Water (Use more for a thinner consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (For serving)
Instructions
1
Wash the rice and moong dal together under running water until the water runs clear. Soak them in fresh water for at least 20-30 minutes. Drain and set aside.
2
Heat 2 tablespoons of ghee in a 3-liter or 5-liter pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter. Add the hing and sauté for a few seconds.
3
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
4
Stir in the chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy. Add the spice powders: turmeric, red chili powder, and coriander powder. Sauté for one minute, stirring continuously.
5
Add the diced vegetables (potato, carrot, peas) and mix well, cooking for 2-3 minutes to coat them with the masala.
6
Add the drained rice and dal to the cooker. Gently stir for a minute. Pour in 4.5 cups of water, add salt, and mix everything well.
7
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
8
Once the pressure has settled, open the lid. Gently mix the khichdi. If it seems too thick, add a little hot water to reach your desired consistency. Stir in the garam masala and the remaining 1 tablespoon of ghee.
9
Garnish with fresh coriander leaves. Serve hot with a squeeze of lemon juice, and accompaniments like yogurt (curd), papad, and pickle.
98cal
6gprotein
17gcarbs
0gfat
Ingredients
8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)
Instructions
1
Prepare for Roasting
Ensure your gas stovetop is clean.
Turn the burner on to a medium-low flame.
Have a pair of long metal tongs and a serving plate ready.
2
Roast the Papad
Using the tongs, hold one papad flat, about 2-3 inches above the flame.
Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
Be vigilant, as it can go from perfectly roasted to burnt in a second.
3
Check for Doneness and Repeat
The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
Place the roasted papad on the serving plate.
Repeat the roasting process for the remaining 7 papads, one at a time.
4
Serve Immediately
Roasted papad is best served immediately while it is warm and at its crispiest.
Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
