- Cook the dal and chawal with the haldi and salt. Set aside. In a kadhai, heat the oil and then add the onion, ginger-garlic paste, green chilies, tomatoes, salt, sugar, jeera powder, haldi powder, dhania powder, garam masala powder, and red chili powder. Cook, stirring occasionally, until the tomatoes are soft and mushy. Transfer the dal and chawal to the tomato-onion mixture and cook until the mixture is semi-dry. Finally, in a pan, heat ghee and add hing, jeera, whole red chilli, and Kashmiri red chilli powder, stirring constantly until the jeera splutters. Pour the tadka over the khichdi when it's done. Serve garnished with freshly chopped coriander leaves and a spoonful of ghee. Serve hot.
Masala tadka khichdi
By Radha Nelanti
Mar, 28th
491
Servings
4 persons
Cook Time
50 minutes
Ingredients
16
- 18
Ingredients
- Rice
- Dal
- Onion
- Tomato
- Ginger garlic
- Green chillies
- Salt
- Sugar
- Turmeric
- Cumin powder
- Corinader powder
- Garam masala
- Red chilli powder
- Ghee
- Hing
- Cumin
- Red chilli
- Corinader
