Fragrant Masoor Dal Khichdi Recipe

About this recipe

A comforting blend of red lentils and rice cooked with aromatic spices and seasonal vegetables, perfect for a nourishing dinner.

Ingredients

• 100 g Coriander Leaves
• 1 kg Rice
• 250 g Carrot
• - Green Peas
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• - Red Chilli Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• 100 g Salt
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the red lentils and rice thoroughly under running water and set them aside.
2. 2. Peel and dice the carrot, chop the onion, tomato, garlic, and ginger finely.
3. 3. Heat oil in a pressure cooker and add cumin seeds, letting them sizzle for a few seconds.
4. 4. Add the chopped onion, garlic, and ginger and sauté until the onion turns golden brown.
5. 5. Stir in the tomato, turmeric powder, red chili powder, and salt, cooking until the tomato softens.
6. 6. Add the diced carrot and green peas, mixing well with the spices for 2–3 minutes.
7. 7. Combine the rinsed lentils and rice, stirring to coat them evenly with the spice mixture.
8. 8. Pour in the water and bring the mixture to a boil over medium heat.
9. 9. Close the pressure cooker lid and cook for 3–4 whistles, then let the pressure release naturally.
10. 10. Open the lid, gently stir the khichdi, and check for seasoning, adjusting if needed.
11. 11. Garnish with freshly chopped coriander leaves before serving.