Masala Khichda Recipe
Updated: Apr 28
For me - its just not enough to be called a Foodie.
What's more important is to understand every ingredient that goes into the dish, for a recipe doesn't bring out the soul of the food- the cook does. It is important to appreciate nature's bounty that we are blessed with and savour every labour of love, that comes off the warm flame. Not just comforting our hearts but also the tummy.
Gloomy, dull, wet, drizzling, rains, bad traffic - some of the few words that comes to my mind while describing weather conditions in Bangalore this week. There is this constant craving to eat something hot, lipsmacking, flavorful and yet simple. With the right blend of spices - Oh! the Indian in me loves it all. And I am feeling a wee bit under the weather with blocked nose, headaches - courtesy - Sinus!!
Most of us prefer the Khichdi this time but Mom has her own twist to this humble, healthy and wholesome dish.
This dish has 2 varieties of Lentils - Black eyes beans and Sambar Dal, slow cooked with a simple masala and spice powders that are vital ingredients in any household, here in India.
Here's the recipe :
1 large bowl of rice - Soaked
1 small cup - Black eyed beans
1/2 cup - Sambar dal
1 small onion - chopped & fried in a little oil
4 sprigs of Coriander leaves
1 inch Cinnamon stick
6-8 chunks of coconut
1 tsp - Ginger garlic paste
1 tbsp - Red Chilli Powder
1tbsp - Coriander powder
1/2 tsp - Turmeric powder
Oil for cooking
Salt to taste
1. In a pressure cooker, boil the lentils - Black eyed beans and Sambar dal for 2 whistles . Set aside.
2. For the masala - Grind together the fried onion slices, coconut, coriander leaves, ginger garlic, cloves and cinnamon - to a fine, smooth paste.
3. In a deep vessel, start boiling the rice with turmeric powder and salt.
4. Once the rice comes to a boil, add the cooked lentils, blended masala and spice powders (Coriander and Red Chilli).
5. Cook for 15 mins on a low flame till the mixture turns into a thick brothy like consistency OR you may adjust as per your desire. Switch off the flame and dishout.
You can eat this as is with a nice dollop of ghee or serve with a nice dal methi curry, thats how I like it.