Masala Khichdi
A rich and aromatic Gujarati rice dish that elevates the humble khichdi into a festive meal with the addition of fresh coconut, fragrant spices, and vegetables. Tender tuvar dal and rice are cooked with golden-fried onions, potatoes, and a vibrant green paste of cilantro and chilies in pure ghee. This savory, comforting dish offers a delightful texture and a complex flavor profile perfect for a satisfying lunch or dinner.
Ingredients
- 1 cup Rice (Basmati or short grain) (Originally '1 Tipri'. Used 1 cup as modern equivalent.)
- 1 cup Tuvar Dal (Split Pigeon Peas) (Originally '1 Tipri'. Used 1 cup as modern equivalent.)
- 1 pound Small onions (pearl onions) (Originally '1 sher' (approx 1 lb). Can use peeled pearl onions or quartered regular onions.)
- 1 pound Potatoes (Originally '1 sher'. Peeled and cubed.)
- 1 large Large onion (For slicing and frying.)
- 1/2 cup Ghee (Originally '1/4 sher' (approx 115g). Adjusted to 1/2 cup.)
- 1 piece Fresh ginger (Approx 1 inch piece, to be ground.)
- 4 cloves Garlic cloves (To be ground.)
- 2 teaspoons Salt (Or to taste.)
- 1 teaspoon Coriander-Cumin powder (Dhana Jiru) (Heaped.)
- 1 teaspoon Cumin seeds (Flat.)
- 1 teaspoon Turmeric powder (Heaped.)
- 1 teaspoon Black pepper powder (Flat.)
- 1 bunch Fresh cilantro (coriander leaves) (Originally '5 bunches' (likely small bundles). Adjusted to 1 standard modern bunch.)
- 4 whole Green chilies (Adjust to taste.)
- 1 cup Fresh coconut (Grated. Originally '1 ripe sweet coconut'.)
- 5 cups Water (Originally '1.25 sher' (approx 5 cups). Adjust based on rice variety.)
More recipes using Rice
Boiled Khichdi (Variation 2)
This traditional Gujarati Khichdi combines aged rice and lentils with tender potatoes and sweet onions for a wholesome, one-pot meal. Enriched with a generous amount of ghee and fresh grated coconut, the dish offers a creamy texture and a subtle, aromatic flavor profile that is distinct from spicier variations. Ideally served warm, this 'boiled' preparation highlights the natural sweetness of the vegetables and the richness of the coconut.
Vaghareli Khichdi
This aromatic Parsi-style khichdi elevates the humble combination of rice and lentils into a festive dish through the technique of 'vaghar' or tempering. Tender tuvar dal and rice are simmered with deeply caramelized onions, fragrant garlic, and a warming blend of star anise, cinnamon, and cloves. The result is a golden, savory pilaf with distinct grains that offers a rich, comforting flavor profile perfect for a standalone meal or accompanied by a meat curry.
Saffron Khichdi (Kesarye Khichdi)
This luxurious Saffron Khichdi transforms humble rice and lentils into a regal dish infused with aromatic spices and rich coconut milk. Golden-fried onions, toasted almonds, and plump raisins add layers of texture and sweetness to the savory base, while saffron imparts a brilliant hue and delicate floral notes. Traditionally slow-cooked to perfection, this Parsi-style comfort food pairs beautifully with spicy curries or can be enjoyed on its own with pickles and papad.
Boiled Khichdi
This wholesome Gujarati comfort food combines nutty tuvar dal and tender aged rice, simmered together with earthy turmeric for a golden, savory finish. The traditional 'bafeli' technique involves parboiling the lentils before adding the rice, ensuring both components reach the perfect fluffy texture without becoming mushy. Simple yet satisfying, this nutritious dish is best served steaming hot, perhaps with a side of roasted onions or a drizzle of ghee for added richness.
Instructions
- 1Grate the fresh coconut and grind it into a paste. Peel the ginger and garlic and grind or crush them into a paste. Wash the cilantro (including tender stems) and green chilies, then grind them together into a green paste.
- 2Pick and clean the tuvar dal. Wash it 5-6 times in cold water. Boil the dal until it is half-cooked (al dente), then drain and set aside. Peel the small onions and soak them in cold water. Peel the potatoes and cut them into cubes. Peel and slice the large onion finely.
- 3In a heavy-bottomed pot, heat the ghee. Add the sliced large onions and fry until they are deep red/golden brown. Add the ginger-garlic paste, coriander-cumin powder, green cilantro-chili paste, turmeric, and black pepper. Sauté (bhunj) the mixture well until aromatic.
- 4Add the whole cumin seeds, ground coconut paste, and salt to the pot. Stir well. Add the washed rice, par-cooked dal, cubed potatoes, and drained small onions. Pour in the water (approx. 5 cups, or 1.25 sher). Bring to a boil, then reduce heat to low, cover, and simmer until the rice and vegetables are fully cooked and the water is absorbed.
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