Vegan, gluten-free, soy-free, and nut-free recipe. A popular one-pot meal that’s cooked in just about every Indian home is a khichdi or a khichari, and those are not the only names it goes by. It’s called khichuri in Bengali, kichadi in Tamil, khichri in Gujarat.
Ingredients
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- 1 ½ cups rice
- 1 cup moong dal
- 1 teaspoon coconut oil
- 1 teaspoon cumin seeds
- 1 large onion
- 1 sprig curry leaves
- 1-inch ginger
- 1 cup tomato puree
- 2 eggplants
- 2 bell peppers
- 2 potatoes
- 1 cup green peas
- ½ teaspoon turmeric
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- ¼ cup cilantro
How to Make Masala Khichdi
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Heat oil in cooker.
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Add the cumin seeds and when they sputter, add the onions and curry leaves.
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Saute, stirring, until brown spots appear on the onions. Add the ginger and saute another minute.
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Add the turmeric, paprika and coriander powder. Stir in the tomato puree.
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Add the vegetables.
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Add the rice and lentils to the pot and stir well. Add six cups of water.
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If you’re using a regular pressure cooker, pressure-cook the the khichdi for three whistles.Let the pressure release naturally, then place the pressure cooker on low heat when you add the peas and garam masala.
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Garnish with cilantro. Serve hot.
