Masala Khichadi (Rice Porridge)

Masala Khichadi (Rice Porridge)

This recipe and text comes to us courtesy of Anjali Mehta of Amma's Cooking Company.

The beauty of Indian cuisine is the diversity. Depending on what state you’re in, you get to experience entirely new flavors and dishes. But if there’s one savory meal we can share as a country, it’s Khichadi, a rice porridge. Affluent or not, Khichadi is something we all eat and enjoy! The ingredients vary state to the state, but the foundation is the same. Traditional Khichadi is made with rice, a lentil, salt, turmeric, and a fat. 

This version of Masala Khichadi (an upgraded traditional Khichadi) is from the western state of Gujarat. There are many ways to enjoy and eat Khichadi, but for this specific style, I recommend eating with plain yogurt and papad.

Serves 2

Ingredients

½ cup Basmati rice
½ cup Yellow split moong daal
Handful of green beans, diced
1 carrot, diced
1 potato (medium sized), diced
1 onion, diced
Pinch of asafoetida (optional)
1 teaspoon salt, or to taste
3-4 bay leaves
¼ teaspoon turmeric
1 tablespoon Garam Masala
4 tablespoons ghee for cooking
Water

Directions:

Wash rice and lentils together, at least three times. In a big pot, heat up ghee and sauté onions.

Once onions are translucent, sauté bay leaves for 1 minute. Add in the vegetables and asafoetida (if using) and sauté for about 2 minutes.

Drain water from the rice and lentils and add to the vegetables. “Dry” roast for about 30 seconds.

Add salt, turmeric, and enough water to cover all ingredients in the pot, about 2 cups.

Bring to a boil, then lower the heat and simmer, covered, till everything is soft, about 15 to 20 minutes. You may need to add more water as everything cooks. Mix in Garam Masala. 

Pro tips:

Don’t skimp out on ghee...this ingredient is necessary to make your Masala Khichadi even more delicious...plus it’s a good fat to consume.

It’s necessary to wash your rice and daal a few times to get rid of any arsenic or other toxins. Plus it also reduces the gas your body will create from the daal. 




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Prawn and Chicken Fried Noodles (Mie Goreng Udang)
Prawn and Chicken Fried Noodles (Mie Goreng Udang)

Mie goreng translates as "fried noodles" and there are as many variations as there are islands in Indonesia. Common to each version are the chewy egg noodles that form the base of the dish, coated in a delicious sweet and salty sauce, stirred together with vegetables, meat, tofu or seafood.

Continue Reading

Millet, Red Lentil, and Potato Cakes
Millet, Red Lentil, and Potato Cakes

Bryant Terry created these Berbere-spiced cakes using millet—a crop that could play an important role tackling hunger in exploited/developing countries in sub-Saharan Africa because of its high nutritional value and ability to grow with very little water. 

Continue Reading

Stone Fruit BBQ Sauce
Stone Fruit BBQ Sauce

This is a produce and spice-driven variation on a Texas-style barbecue sauce featuring a treasured California summer crop. The zesty-sweet flavor of stone fruit brings dimension to the sauce, adding succulence and richness of flavor.

Continue Reading

Refill Bags Ship for Free!

Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one. 

Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.