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Masalewali Moong Daal Khichdi

Masalewali Moong Daal Khichdi is a welcome change from the routine roti subji daal chawal menu. It is one of my favourite dishes and I like to relish it with ghee, lemon pickle, groundnut chutney and kadhi. I think it is the favourite of many of you who are redaing this recipe as well. Generally, it is said that people who are lazy, tend to cook this one dish meal, but, let me tell you that it is so flavourful that you feel like having it over and over again. It is a wholesome, nutritious recipe with a good mix of all-carbohydrates, proteins, vegetables and all. You can enjoy it when you are recuperating from a bout of flu and it helps tremendously to satiate your nauseated taste buds. The growing toddlers can also benefit from this tasty, nutritious khichdi minus the masala.

The basic ingredients for the masalewali moong daal khichdi are the same as that of the plain moong daal khichdi and that is rice and moong daal, in addition to a variety of vegetables and spices. The vegetables that generally go well are green peas, potato, onions, tomatoes, carrots, cauliflower, French beans, brinjals. You may add other vegetables of your choice too.

Ingredients

Rice – 1 and ½ cup

Moong Daal – ½ cup

Onion – 1 medium

Tomato – 1 medium

Potato – 1 medium

Cauliflower – 50 gms

French Beans – 50 gms

Green Peas – 50 gms

Carrots – 50 gms

Ginger garlic coriander paste – 1 and ½ teaspoon

Curry leaves – 10-12 nos

Mustard seeds – ½ teaspoon

Cumin Seeds – ½ teaspoon

Turmeric Powder – ½ teaspoon

Garam Masala Powder – ½ teaspoon

Red Chilly Powder – ½ teaspoon

Ghee/ Oil – 3-4 tablespoons

Water – 6-7 cups

Salt – To taste

Method

Wash rice and daal and strain water and set aside. Chop all vegetables. Heat oil or ghee in a thick bottomed pan and add tempering of curry leaves, mustard and cumin seeds. Add onions and sauté for a minute and add rest of the vegetables and stir for 2 minutes. Add washed rice and daal and stir for a minute and add ginger garlic coriander paste and stir well. Add turmeric, red chilly and garam masala powders and salt and stir well for a minute and then add hot water to the mixture and bring to a boil. Cover with lid and let it cook well for about 20 minutes. In pressure cooker, it may take about 10-12 minutes or 3-4 whistles. Masalewali Moong Daal Khichdi is ready to be served and enjoyed.

Note

In the accompanying photographs you may not see the vegetables I have mentioned in the recipe. There are no hard and fast rules in my kitchen, I generally make do with ingredients that are readily available at that moment within the house. Khichdi is one such dish that accommodates anything and everything.

You can add a mix of different daals like arhar, masoor, urad as well in addition to moong daal. For spice, I add Kanda Lasun Masala or Sambhar Masala in place of garam masala and red chilly powder.

Khichdi has to live up to its name, meaning a mix of many things and you can vary the ingredients as per your tastes, likes and availability of ingredients.

Mostly people enjoy khichdi with Urad papad. I am not much fan of papad so you may not see it here in my pictures. Go ahead and enjoy the khichdi with accompaniments of your liking. Don’t forget to watch the fun filled movie Khichdi while eating your khichdi.