Masoor Dal Khichdi is a quick and delicious one pot meal that can be put together in under 30 minutes. This no oil rice preparation does not need any tadka or any special spices to make and is perfect for busy weekday meal.
Masoor Dal Khichdi- A quick one pot rice recipe that has been our comfort food since my childhood. For some reason my mom called this as ‘Punjabi Khichdi’, maybe because she learnt it from a Punjabi neighbour.
There is no tadka (tempering), masala etc involved in the recipe. Just add all the ingredients and pressure cook them. As the whistle blows, the typical aroma of cooked Masoor dal takes me right back to my childhood, in my mom’s happy kitchen 🤗 Now my kids love it too😍
One of my recent assignments involved making a food video.Many back breaking video editing tutorials later, I got a decent outcome 😀
I was so charged up and wanted to try my editing skills again before I forgot everything 😋😋 and hence this Masoor dal khichdi video.I know I have a long..long way to go but I had to start somewhere right? The diva helped me in some shots ,she was my hand model for this.Posting a basic recipe here but you can adjust the amount of ingredients according to taste. You can also add vegetables like carrot,peas,beans to enrich the taste and nutrition quotient.
Servings | Prep Time |
2 | 5 |
Cook Time |
15 |
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Masoor Dal Khichdi is a quick and delicious one pot meal that can be put together in under 30 minutes. This no oil rice preparation does not need any tadka or any special spices to make and is perfect for busy weekday meal.
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- 3/4 cup rice
- 1/2 cup masoor dal split red lentils
- 1 onion chopped
- 1 tomato chopped
- 2-3 Garlic Cloves sliced
- 3/4 teaspoon cumin seeds whole or powdered
- 1/2 teaspoon Red Chilli powder or as required
- 1/4 teaspoon Asafoetida (hing)
- Salt to taste
- Add rice and dal to a pressure pan and rinse 2-3 times with water
- Add onion, tomato,garlic cloves sliced, teaspoon cumin (jeera) powder or seeds, red chilli powder, hing & salt to the pressure pan.
- Add about 3 cups of water (more or less depending on the type of rice & required consistency) Pressure cook for 2 whistles or till the rice& dal softens.
- Serve once the pressure releases , drizzled with ghee(optional). I love to have it with roasted papad
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