Masala Khichdi

  Serves: 2   Cooking Time: 25 mins   Shelf Life: 2 Days In The Fridge
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₹ 180.00 180.0 INR ₹ 180.00

₹ 180.00

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    What's included

    Carrier Mix : White Rice, Moong Dal
    Fat : Sunflower Oil
    Initial Mix : Jeera, Dry Red Chilli
    Onion
    Tomatoes
    Paste : Ginger Garlic Paste
    Masala Mix : Salt, Turmeric Powder, Garam Masala, Red Chilli Powder
    Garnish : Coriander

    Additional Requirements:

    2 Cups (480ml) Water, 1 Cup (240ml) Hot Water

    Vessels Required:

    Pressure cooker

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    How to Use

    Wash the Rice and Dal (Carrier Mix) in water a couple of times until the water runs clear. Let it soak in water until added to the cooker.

    Add the Oil into a pressure cooker and on medium heat, add the Initial Mix and toast the whole spices for 10-20 seconds until fragrant.

    Add Onion and saute until onions are translucent (2-3 mins) and then the ginger garlic paste (Paste) and saute for 1 minute.

    Add the Tomatoes and the Masala Mix and saute for 2-3 minutes until the mixture thickens and the oil splits from the gravy.

    Add the washed and drained rice and dal along with 2 cups of water (480ml).

    Close the pressure cooker and wait for the steam to release after which you place the weight on top.

    Cook for 4 whistles on medium heat or until the rice and dal are soft and mashable.

    Turn the gas off and let the pressure naturally release before you open it.

    On the side, heat up 1 cup water (240ml) water until it boils.

    Open the cooker, mash up the mixture and add hot water to it and mix until it reaches your desired consistency.

    Add Garnish and Serve hot.

    We are working on updating the nutrition facts for this dish

    Masala Khichdi Masala Khichdi

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