Masala Khichdi (Khara Pongal) is a very nutritious dish. This is a simple and easy recipe with a difference. I have flavoured this khichdi with sambar masala to add some spice to the otherwise bland taste of khichdi. The fried cashew used for garnishing adds crunch to this soft dish. My version of this khichdi is inspired from Ven Pongal or Khara Pongal.
It is a comfort food and light on stomach and can also be prepared quickly for lunch and dinner any time. It is one of the popular South Indian food that is offered as prasad in temples during festivals and auspicious days.
You may like to try our other similar recipes Chilkewali Moong Dal Khichdi, Curd Rice, Bisi Bele Bath and Lemon Rice.
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 30 minutes
Ingredients For Masala Khichdi
½ cup rice soaked
1/3 cup moong dal soaked
½ cup onions chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
1 green chilli slit
2 tablespoon curry leaves
2 dry red chills
1 teaspoon urad dal
1 tablespoon channa dal
½ teaspoon mustard
½ teaspoon jeera (cumin)
2 teaspoon sambar masala
Salt to taste
2 tablespoon kaju (cashew)
2 tablespoon ghee
4 cups water
Directions For Masala Khichdi
- Drain the water from rice and dal, set aside.
- Heat ghee in a pressure cooker and fry the cashew. Drain and set aside.
- In the same ghee add jeera, mustard, dals, dry chillis, green chilli and saute till the dal is well roasted.
- Add garlic, ginger, onions, curry leaves and saute for 2 to 3 minutes.
- Now add rice, dal and saute for a minute.
- Add salt, samber masala and saute .
- Pour in the water and give a stir. Close the cooker and cook till 2 to 3 pressure. Let the cooker cool and then open when there is no more steam.
- Give a good stir and garnish with coriander, cashew.
- Serve with lemon pickle and yogurt.
