Tandoori Masala Breakfast Khichdi Recipe

About this recipe

Tandoori Masala Breakfast Khichdi is a wholesome and flavorful Indian dish that combines the comforting goodness of rice, lentils, and vegetables with the aromatic spices of tandoori masala. Perfect for an active lifestyle, this balanced meal provides moderate heat with a medley of spices like cumin, coriander, and turmeric, making it an energizing start to your day. The addition of yogurt and fresh herbs enhances the dish's creaminess and flavor, offering a hearty and nutritious breakfast option to satisfy the whole family.

Ingredients

• 1 kg Basmati Rice
• 500 g Onion
• 250 g Carrot
• 200 ml Ghee
• - Tandoori Seasoning 50g
• 200G Adrak Lasun Paste (200g)
• 200 g Dahi
• 100 g Coriander Leaves
• - Coriander Powder
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal

Instructions

1. 1. Rinse the basmati rice and yellow moong dal together under running water until the water runs clear, then soak them in water for 15 minutes.
2. 2. Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter.
3. 3. Add the chopped onion and sauté until golden brown, followed by the ginger-garlic paste. Cook for 1-2 minutes until fragrant.
4. 4. Stir in the chopped tomato, coriander powder, turmeric powder, red chili powder, and tandoori masala. Cook until the tomatoes are soft and the spices are well combined, about 3-4 minutes.
5. 5. Add the diced carrots and green peas, mixing well. Cook for another 2-3 minutes.
6. 6. Drain the soaked rice and dal, and add them to the pot. Stir well to coat the grains with the spice mixture.
7. 7. Add enough water to cover the mixture by about 2 inches, season with salt, and bring it to a boil.
8. 8. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a pot, cover and simmer for 20-25 minutes, stirring occasionally, until the rice and dal are cooked and have a soft, porridge-like consistency.
9. 9. Once cooked, mix in the yogurt to add a creamy texture and adjust the seasoning, if needed.
10. 10. Garnish with fresh coriander leaves and serve warm for a hearty, spiced breakfast.