Khichdi / Masoor dal Khichdi / Split Red Lentil Khichdi
It is an easy to make comfort food, easily digestible and nutritious. It is a South Indian
|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 200 grams rice (plain or basmati rice)
- 100 grams Masoor daal / Split Red Lentil
- 1 medium onion (sliced)
- 3/4 teaspoon Ginger-Garlic Paste
- 1/2 teaspoon Turmeric Powder
- 1 pinch Black Cumin Seeds / Shah Zeera
- 5 pods Cardamom
- 2 pieces Cinnamom / Dalchini
- 1 pod clove
- 1 medium Bay Leaf
- 4 medium Green Chillies (whole)
- 1 tablespoon Fresh Mint Leaves
- 1 tablespoon Fresh Coriander Leaves / Cilantro (finely chopped)
- 1 tablespoon Ghee / Clarified butter (optional)
- 3 tablespoon oil
- 500 ml water
- Firstly wash the rice and split red lentil and keep aside.
- Heat oil in a cooking pot and add onions and saute until onions turn golden brown in color. To this add ginger garlic paste and saute until it turns golden brown.
- Now add black cumin seeds, cinnamom, cardamom, clove, bay leaf and saute for few seconds. Then add turmeric powder and saute. To this add green chillies, mint leaves, coriander and water. Add salt to it.
- Close the lid and allow the water to boil. When the water starts boiling add washed rice and split red lentils and cook on a high flame untill only 1/4 of the water is left over in the cooking pot.
- Now close the lid and simmer it for about 10 minutes. Serve hot with til ki chutney or til ka khatta or moong phali ki chutney or kachcha khatta.
- Adding ghee is optional in this, if you wish to skip adding ghee then add 4 tablespoons of oil instead of 3 tablespoons.
- Always remember to add water and rice in 2:1 ratio. For example, if you take 1 cup of rice then add 2 cups of water to it. And for split red lentil 1:1 ratio. For example, half cup of split red lentil requires half cup of water.
- You can add about 1/4 of diced tomato while simmering the khichdi for some extra flavor.