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: 1.5 cups
420cal
15gprotein
67gcarbs
Ingredients
0.75 cup Basmati Rice (Or any short-grain rice)
0.75 cup Yellow Moong Dal (Split and skinned yellow lentils)
A tangy and savory yogurt-based curry with a vibrant tomato flavor. This light and comforting dish, thickened with chickpea flour and tempered with aromatic spices, is a delightful twist on the classic kadhi.
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.
About Masala Khichdi, Tomato Kadhi and Roasted Papad
Aromatic, gut-friendly Masala Khichdi with tangy Kadhi – the ultimate comfort food!
This indian dish is perfect for dinner. With 671.2299999999999 calories and 25.96g 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.
154cal
5gprotein
13gcarbs
10gfat
Ingredients
1 cup Curd (Slightly sour for best flavor)
0.25 cup Besan
3 medium Tomatoes (To be pureed)
1 tsp Ginger Paste
2 piece Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Sugar (Or use 1 tsp grated jaggery)
1 tsp Salt (Adjust to taste)
3 cup Water
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing
2 piece Dried Red Chili (Broken in half)
10 leaf Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Kadhi Base
In a large mixing bowl, add the curd and besan. Whisk vigorously until you have a completely smooth, lump-free paste. This step is crucial to prevent splitting.
To the paste, add the tomato puree, ginger paste, turmeric powder, red chili powder, and salt. Mix everything together until well combined.
Gradually pour in the 3 cups of water while continuously whisking. This ensures the batter remains smooth and uniform.
2
Cook the Kadhi
Pour the prepared mixture into a heavy-bottomed pot or kadai. Add the slit green chilies.
Place the pot on medium-low heat. Bring the mixture to a gentle boil, stirring constantly. Do not stop stirring until it boils, as this prevents the curd from curdling.
Once it reaches a boil (about 8-10 minutes), reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken and the raw taste of besan will cook out.
Stir in the sugar or jaggery until it dissolves completely. Cook for another minute.
3
Prepare the Tempering (Tadka)
While the kadhi simmers, heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Immediately add the cumin seeds, hing, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and the spices are fragrant. Be careful not to burn them.
4
Combine and Serve
Carefully pour the hot tempering over the simmering kadhi. It will sizzle loudly, so stand back.
Gently stir the tempering into the kadhi. Turn off the heat.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving hot with steamed basmati rice or roti.
