Masoor Khichidi (Mixed lentil rice)

Khichidi is a very common name for anything that is a mixture of things. I was told I speak a khichidi language as I mix Tamil, Hindi, and English (Tamhinglish) when I speak at home..

Pune is famous for its Dal Khichidi which is actually made with Green gram (moong) and Rice with spices. Any authentic Maharashtrian eatery would carry this in its menu. My colleague Jayant, at work makes excellent Dal khichidi that gets consumed in one sitting. He usually is requested to make a lot of it, so no one goes without a share..

Today's recipe is a variation of the classic Dal Khichidi, in that it is made with Aakkha Masoor (whole lentil) and has Nutrela chunks (processed soy chunks) that adds protein into the diet.


Masoor Khichidi
Courtesy: Lakshmi (my maid servant)

Rice - 3 cups
Whole Masoor (can use any whole lentil) - 1 cup
 Curry leaves - 10
Garlic - 3-4 cloves
Onion - 2 small finely chopped
Nutrela chuncks (soyawadi) - 1 cup
Tomatoes - 2-3
Green chilli - 2-3
Coriander leaves (cilantro) - 1 small bunch
4-6 tbsp - oil (refined)
Mustard seeds - 1 tsp
Asafoetida - 1/2 tsp
Turmeric - 1 tsp

Soak the Masoor for 2-3 hours and then cook it with some salt in the pressure pan. Cook rice separately in the same pressure pan. Take oil and saute the Nutrela chunks until they are brown, keep them aside. In same oil, add Mustard seeds, and after they pop, add asafoetida, turmeric powder, curry leaves and green chilli. Now add the onion, garlic, tomatoes and cook for 5 mins. Add the cooked Masoor dal with very little water and let it all mix well- keep it on heat for 2-3 min. In the end, add the Nutrela chunks and Rice and mix them all together into a Khichidi. Garnish on top with fresh cilantro and serve hot with papad (fritter).

I have always boiled the Nutrela chunks and added it into a dish after squeezing the water out. It provides the typical chewy texture to the chunk (as a meat substitute). In this method, when we fry the Nutrela chunks first, it brings a unique crispiness and as it absorbs the flavor/juice from the dish, it is more tastier and the crispiness is loved by kids.