Masoor Dal Khichdi with vegetables...rice and lentil porridge

A recipe that has been in the family for a few generations is special. This spicy masoor dal khichdi with vegetables is actually from a great grandmother!

Once when my grand aunt was visiting, I was down with flu. That’s when this recipe first cropped up. It definitely had me up and running the next day.

The masoor dal khichdi with vegetables must be served piping hot, drizzled with ghee. Sprinkled with coriander leaves and a generous dash of lime.

MASOOR DAL KHICHDI WITH VEGGIES                                  Serves 4

Ingredients:

Rice(Govind Bhog/Basmati) – ½ cup

Masoor dal/Red lentil – ½ cup + 3 tblsp

Onion – 1 large chopped

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Green chilies – 2 to 3 (as per taste)

Coriander leaves – chopped for garnish

Tomatoes – 2 medium

French beans – 6 to 8

Cabbage – a small piece

Carrots – 1 large

Potato – 1 large

Sweet Peas – a handful (fresh or frozen)

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam Masala pdr – ½ tsp

Pepper pdr – ¼ tsp heaped

Haldi – ¼ tsp heaped

Cumin seeds – ½ tsp

Cinnamon stick – 1

Black cardamom – 1

Salt – to taste

Vegetable oil – 2 tblsp

Ghee – 3 tblsp

Juice of lemon – 2

Method:

1.    Wash the lentil and rice with water till the water runs clear. Drain and keep aside.

2.    Heat the oil in  a pot or wok. Add in the cumin seeds, cinnamon and cardamom. Fry till the spices release their aroma.

3.    Add in the chopped onions. Cook till light golden.

4.    Add in the tomatoes and salt. Cook till the tomatoes are tender.

5.    Add in the ginger and garlic. Mix well. Add in the dry spices (powders).

6.    Add a little water. Cook till the oil starts separating.

7.    Add in the veggies. Cook for a few minutes till the veggies look partially cooked.

8.    Add in the lentil and rice. Cook for a few minutes till the grains are well coated with the masala.

9.    Add in enough water to cover the ingredients and an inch more in the pot. Mix well. Bring to a vigorous boil.

10. Lower the heat, cover and cook for 5 mins.

11. After 5 mins, add in the peas and 2 tsp of ghee. Cover and cook till the khichdi is done. Add more water to adjust the consistency of the dish. Check the seasoning.

12. Drizzled with ghee, garnish with chopped coriander. Serve hot with poppadums on the side.

© Rinki’s Kitchen 2018