Masala Khichdi is a good twist in taste which can be prepared from the regular items that are present in our kitchen. It is a spicy variation of the simple rice khichdi that we are normally habitual to. This is very healthy and one the ultimate Indian comfort food prepared using rice and lentils.

Ingredients
Rice – 1 cup
Toor / moong Daal – 1/2 cup
Water – 3 cups
Oil – 4 tablespoons
Clarified Butter (ghee) – 2 tablespoons
Cumin Seeds – 1/2 tablespoon
Cinnamon Stick – 1 inch piece
Asofoetida – pinch
Raw Peanuts – 2 tablespoons
Black Pepper – 1/2 tsp
Cloves – 2 -4
Onion – 1 medium, finely chopped
Tomato – 2 medium size
Garlic – 4 cloves, sliced
Green Chilies – to taste, slit
Ginger – 1 tablespoon , minced
Potato – 1 medium, diced
Frozen Green Peas – 1/2 cup
Salt – to taste
Red Chili Powder – to taste
Coriander leaves
Turmeric powder – a pinch
Garam masala – 1 teaspoon

Method:

1. Take a bowl and mix the Rice and Toor/Moong daal and wash properly until water runs clear.

2. Add 3 cups of water to the mixture of rice and daal and soak it for 15-20 minutes.

3. Take a pressure cooker cook the rice and daal till it is properly done.

4. Take another pan pour oil and add Cumin Seeds and once it sizzles ,then add Cinnamon Stick and Raw Peanuts and saute them until Peanuts turn light brown.

5. Add Asofoetida, Turmeric Powder, cloves and Black Pepper while stiring them.

6. Immediately add the Onions and tomatoes following it put in Garlic, Green Chilies, Ginger and stir well.

7. Add Potatoes, Peas, Salt, Red Chili Powder, garam masala and mix well.

8. Take out the rice and daal from the pressure cooker and add it ,do check the salt, chili, etc and adjust as necessary.

9. Wait until the vegetables mix completely and add the butter , then close the pan by putting in the lid of the pan and let the khichdi simmer for 5 minutes and then switch off the stove.

10. Garnish with coriander leaves. Serve hot with roasted papad and mango pickle.

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