Khichadi is a go-to recipe that is not only healthy and easy to digest, it’s delicious and easy to make. Some people prepare Khichadi on the stove top or with a pressure cooker, but the rice cooker is the most convenient since it can cook unattended. I like to start this dish in the morning and by the time I’m ready to leave the house, my lunch is cooked and ready to go!
Khichadi Masala Recipe
Mustard seeds 1 cup
Cumin seeds roasted ½ cup
Hing 1 Table spoon
Turmeric 3 table spoon
Masala 2 table spoon
Brown Sugar 2 table spoon
Sesame seeds Roasted 1 cup
Dried shredded Coconut roasted 1 cup
Salt ½ cup or To taste
Put all ingredients in blender and make coarse powder. Store this Khichadi masala in air tight jar. It can stay good in pantry for months together. No need to refrigerate.
For making khichadi:
Wash 1 cup of jasmine rice with ½ cup of yellow Mung daal and keep it aside
In rice cooker add 1 Table spoon Ghee, 4 Tablespoon of Masala and mix in washed rice & daal. Add 4 cups of water.
Stir couple of times during cooking and adjust water according to the consistency you like
You can change the grain and lentil of choice for variation
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