झटपट नी मसालेदार भाज्यांची खिचडी | Vegetable Khichdi | Masala Khichdi | MadhurasRecipe | Ep – 417

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Vegetable masala khichadi is a very easy and simple recipe. This can be a good variation to your regular khichadi. This also can be a one pot meal as we add veggies in it. It is healthy recipe too. You can try this recipe at home and drop a comment for me. Do not forget to like, share and comment.

Ingredients:
• 1/2 cup Rice
• 2 tsp Moong dal
• 1 peeled & chopped Potato
• 1/2 cup chopped Tomato
• 1 tsp Ginger-Garlic paste
• Chopped green chili
• Chopped Vegetables (Carrot, Green peas, Capsicum etc)
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 1/2 tsp Cumin seeds
• 4 Cloves
• 4 Black peppercorns
• 1 Cinnamon stick
• 2 Green cardamom
• 2~3 Bay leaves
• 1 cup finely chopped Onion
• Finely chopped Coriander leaves
• 3 tsp Ghee
• Salt to taste

Method:
• Take rice into a bowl and add moong dal.
• Mix well and wash it really good with water 2-3 times.
• Soak rice and dal in enough water for about 15-20 minutes.
• Heat up cooker on medium heat and add ghee.
• You can use oil instead of ghee.
• When ghee is hot enough add cumin seeds and let them splutter.
• Add cloves, peppercorns, cinnamon, green cardamom, bay leaves
and fry for just about 15-20 seconds.
• Add onion and fry until it turns light golden.
• Add tomato, ginger-garlic paste, green chili, turmeric powder,
coriander powder, garam masala, red chili powder and mix well.
• Fry until the spices release oil.
• Add carrot, green peas, capsicum, potato and mix well.
• You can add any veggies of your choice.
• Add soaked rice, dal and mix well.
• Add salt to taste and mix well.
• If you want khichadi soft then add more water.
• If you want khichadi dry then reduce the quantity of water.
• If you add more water then cook on medium heat until 2 whistles
and then simmer on very low heat for another 5 minutes.
• Turn off the gas and let all the steam get released.
• Vegetable masala khichadi is already.
• Garnish with coriander leaves and serve with a lot of ghee, papad
and pickle.

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