Spiced Masoor Dal Khichdi With Ghee And Paneer Recipe

About this recipe

A nourishing and calorie-dense Maharashtrian-style khichdi made with masoor dal, rice, aromatic spices, and topped with ghee and paneer.

Ingredients

• 200 g Paneer
• - Mustard Seeds
• 100 G Asafoetida / Hing 100 G
• 500 ml Water
• - MASOOR DAL
• 1 kg Basmati Rice
• 500 g Ghee
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 250g Green Chilli
• 250g Ginger
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Heat 1 tablespoon of ghee in a pressure cooker or large pot over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them sizzle for 30 seconds.
2. Step 2: Add grated ginger and chopped green chilies, sauté for 1 minute until fragrant.
3. Step 3: Mix in turmeric powder and coriander powder, stirring for another 30 seconds.
4. Step 4: Add the washed masoor dal and basmati rice to the pot. Stir well to coat them with the spices.
5. Step 5: Pour in 700 ml of water and season with salt. Bring to a boil, then lower the heat to a simmer, cover, and cook for 20 minutes or until the rice and dal are soft.
6. Step 6: In a separate pan, lightly sauté paneer cubes in 1 tablespoon of ghee until golden on the edges. Set aside.
7. Step 7: Once the khichdi is cooked, gently fold in the sautéed paneer cubes and garnish with fresh coriander leaves.
8. Step 8: Serve hot with a drizzle of remaining melted ghee on top for added richness.