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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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