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      Masala Red Rice Khichdi

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      Time30 Min
      DifficultyEasy
      Serves1

      We all love a piping hot bowl of Khichdi during monsoon. Our cravings go high on rainy days and this masala red rice khichdi recipe is the right fit for them. The first mentions of khichdi were mentioned in the travel journal of a Moroccan, Ibn Battule. He noted how the dish was simple yet versatile - being made from a combination of rice and lentils. Khichdi's popularity didn't stop there and it ... became famous among the Mughals in the 16th century. Regional variations of the recipe exist and in the coastal state of Maharashtra, restaurants serve to cook a bowl of khichdi with prawns and various seafood. In Bengal, khichdi is a staple during poojas and holy festivities. The word khichdi translates to 'a mess' and it literally means having a melting pot of different flavours mixed in. Our masala red rice khichdi ingredients have been listed to bring the recipe close to the original. We wanted to make our masala red rice khichdi recipe restaurant-style which is why we've stuck to traditional ingredients. However, if you want to prepare masala red rice khichdi at home with your own twist, you are most encouraged. Just make sure to watch our masala red rice khichdi video online and note the steps. Get ready to surprise your family with a bowl of masala red rice khichdi benefits and give them a good time!

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre333 Cal333 Cal333 Cal333 Cal
      • 14gProtein
      • 9gFat
      • 48gCarbs
      • 10gFibre

      Ingredients

      Dry Grocery

      Red Rice-matta

      Red Rice-matta

      1.5 tablespoons

      Green Moong Split

      Green Moong Split

      2 teaspoons

      Red Gram Lentil (masoor Dal)

      Red Gram Lentil (masoor Dal)

      2 teaspoons

      Refined Oil

      Refined Oil

      1.25 teaspoons

      Salt

      Salt

      1.25 teaspoons

      Asafoetida/hing

      Asafoetida/hing

      1 pinch

      Coriander Powder

      Coriander Powder

      0.5 teaspoons

      Turmeric Powder

      Turmeric Powder

      1 pinch

      Red Chilli Powder (kashmiri)

      Red Chilli Powder (kashmiri)

      1 pinch

      Channa Masala

      Channa Masala

      0.5 teaspoons

      Fruits & Vegetables

      Tomato

      Tomato

      0.5 cups

      Peeled Green Peas

      Peeled Green Peas

      1 tablespoon

      Menu Item

      Ginger Garlic Paste

      Ginger Garlic Paste

      0.5 teaspoons

      Other

      Green Chillies

      Green Chillies

      3 units

      Garlic

      Garlic

      3 pieces

      Coriander Leaves

      Coriander Leaves

      6 leafs

      Lemon Juice

      Lemon Juice

      0.25 teaspoons

      Water

      Water

      1 glass

      Directions
      1
      In a bowl, add Water, Red Rice and soak for overnight or minimum 3 hrs.
      2
      In a bowl, add Water, split Green Moong and soak for 1 hr.
      3
      In a heavy bottom vessel, add Water, soaked Red Rice, split Green Moong, Masoor Dal and cook for 20-30 mins and keep aside.
      4
      Heat Oil in a pan. Add Salt, slit Green Chillies and saute chilli till it lightly blister. It should still appear freshly green.
      5
      Remove it to a bowl and set aside.
      6
      Heat Oil in a pan. Add chopped Garlic, diced Tomatoes and saute till slightly soft.
      7
      Add Green Peas, Salt and toss till peas lightly cook.
      8
      Add chopped Coriander and turn off the heat.
      9
      Remove it to a bowl and keep aside.
      10
      Heat Oil in a pan. Add Garlic, Green Chilli, Hing and saute till garlic turn golden brown.
      11
      Add Tomatoes and cook till soft on low flame.
      12
      Add Coriander Powder, Turmeric, Red Chilli Powder, Chana Masala, Ginger Garlic Paste and saute till Masala are thoroughly cooked.
      13
      Add Lemon Juice, Salt, little water cook till rawness flavors disappear.
      14
      Remove it to a bowl and garnish with chopped Coriander and keep aside.
      15
      In a pan, add boiled RedRice, Green Moong, Tadka Tomato, Green Peas, Salt, Water and cook till the green peas slightly soften. The khichdi consistency should not be watery.
      16
      Remove it to a bowl and garnish with Tomato Peas garnish, chopped Coriander and Sauteed Green Chilli.

      Success!

      We hope you had fun making it! Enjoy the meal.

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