Oct 1, 2022

Masala Kichadi/ Masala Bath

After a long and tiring day, what could rescue you but a bowl of Kichadi. Kichadi is the perfect comfort food for Indians. Easy to make a One Pot Meal. Breakfast, brunch or dinner, Kichadi is the epitome of convenience. Kichadi is usually made with combination of grains and dals , cooked till soft and mushy, just thicker than porridge.
Masala Kichadi/ Masala Bath is sumptuous meal of rice with vegetables and an appetizing dry masala powder made of simple spices. Garnish with fresh coriander leaves and serve it with a  raita or plain curd.

Preparation Time :  10 Minutes
Cooking Time        :  20 Minutes
Soaking Time       :   30 Minutes
Servings               :   4 Nos.

Raw Rice                1 Cup
Tovar Dal                1 Tablespoon
Moong Dal              1 Tablespoon   
Tomatoes                2 Nos.
Green Chilies           2 Nos.
Grated Ginger          1 Tablespoon
Turmeric Powder      ½ Teaspoon
Salt                         To Taste

For Dry Masala Powder

Cinnamon sticks         2 nos.
Fennel Seeds              1 Tablespoon
Cloves                        5 nos.          
Green Cardamoms       7 nos.
Chutney Dal                1 Tablespoon
Red Chillies                 2 -3 nos.
Dhania Powder            ½ Teaspoon
Cumin Powder             ¼ Teaspoon
Garam Masala Powder     ½ Teaspoon


Oil/ Butter /Ghee              1 Tablespoon
Mustard Seeds                  1 Teaspoon

For Garnishing

Chopped Coriander Leaves


Wash and soak the rice with dals for 30 minutes. Chop the tomatoes and Green chillies and keep aside.

For Dry Masala Powder:

  • Heat a pan on medium heat. Dry roast the cinnamon, cloves, cardamoms, red chillies, chutney dal, fennel seeds for 2 to 3 minutes.
  • Take the spices out, add Garam masala powder, cumin powder and dhania powder in it. Transfer to blender pot. Blend it into course powder. Keep aside.

For Masala Bhat

  • Heat a oil in Pressure cooker, add Mustard seeds and curry leaves, let them splutter.

  • Now add the chopped tomatoes, Grated ginger and Green chillies and fry for a minute.
  • Drain the rice and dals add into the tomato mix and sauté for minute.
  • Add two cups of hot water, Turmeric powder and  Ground Dry masala Powder and salt . Mix it well. Pressure cooker for 5 whistles . Turn off the heat

  • Allow the steam to escape before opening the lid.  Mix well the Kichadi.
  • While serving garnish with dollop of ghee, coriander leaves.
  • Serve with Pickle, Curd and Pappad

  • As khichdi cools will become little thick.
  • Re heat the Kichadi and eat.
  • Add vegetables of your choice like  cauliflower,  tindora or brinjal into kichadi

Enjoy Cooking!.

No comments:

Post a Comment


Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...