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Wholesome and soothing, Masala Khichdi combines rice and lentils for a nourishing, protein-packed one-pot meal. This vegetarian comfort food is perfect for intermittent fasting, calorie deficit plans, and family dinners.
Rinse basmati rice and moong dal separately in cool water until the water runs clear, then soak both together for 20 minutes.
Heat vegetable oil over medium heat in a deep pot. Add cumin seeds and let them sizzle for 20–30 seconds until aromatic.
Add finely chopped onion and sauté on medium-high until soft and slightly golden, about 2–3 minutes.
Stir in ginger-garlic paste and chopped green chili. Sauté for 1 minute, then add diced carrot, peas, and potato. Cook for 2–3 minutes, enabling the vegetables to soften slightly.
Add chopped tomato, turmeric, red chili powder, garam masala, and salt. Cook for 2–3 minutes, letting tomatoes turn mushy and spices bloom.
Drain the soaked rice and dal, add to the pot, and sauté gently for 2 minutes to coat with spices.
Pour in water, stir well, and bring to a boil over high heat. Once boiling, reduce to low, cover with a tight-fitting lid, and simmer for 20–22 minutes until khichdi is creamy and grains are cooked but not broken.
Turn off heat and let rest, covered, for at least 5 minutes before fluffing gently and serving hot.
