Tawa Masala Khichdi With Tempered Spices Recipe

About this recipe

Tawa Masala Khichdi with Tempered Spices is a hearty and flavorful Indian breakfast dish that combines the comforting textures of lentils and rice with a medley of aromatic spices and vegetables. Balanced in flavor and spice, this dish is enriched with the goodness of protein-packed moong dal and fiber-rich vegetables, making it ideal for a wholesome start to the day. The tempering of spices enhances the overall profile, offering a delightful blend of warm and savory notes. Perfect for a united family, this khichdi is both nourishing and satisfying, tailored for body maintenance and medium spice preferences.

Ingredients

• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 500 g Onion
• 200 ml Ghee
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the rice and moong dal thoroughly under running water and soak them for 20 minutes.
2. 2. Heat 1 tbsp of ghee in a large tawa or pan over medium heat. Add cumin seeds and mustard seeds, letting them crackle.
3. 3. Add the chopped onion and sauté until golden brown. Stir in the green chili, turmeric powder, red chili powder, and coriander powder, cooking for 1-2 minutes.
4. 4. Mix in the chopped tomatoes and cook until softened, then add the diced vegetables. Stir and cook for 5 minutes.
5. 5. Drain the soaked rice and dal, then add them to the pan. Stir well to coat with the spice mixture.
6. 6. Pour enough water to cover the rice and dal mixture, season with salt, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the rice and dal are cooked and the mixture reaches a thick consistency.
7. 7. In a small pan, heat the remaining ghee and add garam masala. Pour the tempered spices over the khichdi and mix well.
8. 8. Garnish with freshly chopped coriander leaves and serve hot.