Masala Khechuri

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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Ingredients

  • Basmati rice- 350 g
  • 100 g - dal, masoor (red gram)
  • 1 - small cauliflower, cut into chunky flowerets
  • 100 g - small baby onions (whole)
  • 50 g - potatoes
  • 50 g - peas, shelled or frozen
  • 50 g - tomatoes
  • 50 g - carrot
  • 2 tsp - grated coriander leaves
  • 10 g - ginger
  • 6 - 8 flakes - garlic
  • 2 sticks - cinnamon
  • 2 - 4 - cardamom
  • 2 - bay leaf (tej patta)
  • 50 g - ghee
  • 50 g - refine oil
  • 4 - 5 - green chillies
  • 1.5 tsp - turmeric powder
  • salt

How to Make Masala Khechuri

  • Wash rice and dal together and keep aside.
  • Crush garlic, ginger, cinnamon and cardamom together.
  • Cut all the vegetables into cubes, wash and keep aside.
  • Chop the tomatoes.
  • Heat ghee and refined oil in a pressure cooker, add bay leaf (tej patta), crushed mixture and stir for a few seconds.
  • Add all the vegetables including baby onions (whole) and split green chillies and stir for few minutes.
  • Add chopped tomatoes, peas and turmeric powder and fry for five minutes.
  • Now add soaked rice and dal and stir well.
  • Add hot water and salt to it (amount of water should be double that of rice).
  • Cover it, reduce the heat and cook it on low flame.
  • When rice is done, remove from fire, remove lid and add grated coriander leaves and pour two tbsp of ghee evenly over khechuri and serve hot.

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