A Maharashtrian special, Khandeshi Khichdi gets its name for “khanda” meaning onion and “khichdi” means mixture. In this recipe rice is cooked in the mixture of lentils, onion, tomato and spices.

Ingredients:

• 1 cup rice (parboiled, soaked for 8 hours)
• ½ cup moong dal/green gram split (soaked for 8 -10 hours)
• 5 cups water (approx. 1x the quantity of rice and 2x the quantity of dal)
• 1 onion – finely chopped
• 1 tomato – finely chopped
• 4-5 garlic (chopped)
• 1 tsp jeera/cumin seeds
• 1 tsp haldi /turmeric powder
• 2 tsp garam masala powder (mixture of ground cinnamon, cloves, nutmeg, coriander seeds, peppercorns)
• ½ tsp red chili powder
• 1 tbsp cold pressed coconut oil
• Pink salt to taste

Time required: 30 mins

Method:

• Wash rice and moong dal, drain and keep aside.
• Heat coconut oil in pressure cooker pan, add seeds and allow them to splutter, then add garlic and onion. Sauté till onion turns pink.
• Add tomato, once tomato starts leaving oil add turmeric, garam masala and red chili powder.
• Now add water (approx. 1x the quantity of rice and 2x the quantity of dal/lentil) and then add salt.
• Once the water starts boiling add rice and dal.
• Cover and pressure cook (3-4 whistles) the khichadi. Smear some A2 ghee and serve hot. 

Notes:

• Simple, wholesome and nutritious meal which is complete in terms of amino acid profile.
• Contains essential vitamins and minerals such as vitamin C, vitamin B complex, magnesium, potassium, calcium and phosphorus.
• Rich in spices that not only adds anti-inflammatory benefit but also aids digestion.
• Easy one pot meal that can even be prepared during working days.

DOWNLOAD PDF: Khandeshi-Masala-Khichdi