Masaledar khichdi
Layered saffron rice and pigeon pea bake
Saffron rice and pigeon pea lentils baked in layers with a spiced yogurt gravy
A festive, baked khichdi: rice and pigeon pea lentils are cooked with cumin and tinted with saffron, then layered with a garlicky onion and yogurt gravy and crisp ghee-fried onions. It comes out of the oven fragrant and rich. Serve hot with plain yogurt.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the khichdi
- 12 oz basmati rice2 cups, soaked 30 minutes
- 6 oz pigeon pea lentils (tuvar dal)1 cup, soaked 30 minutes
- 3 pinches saffronpowdered
- 2 tsp salt
- 4 ¼ cups water1 cup to start, then about 3 cups
For the tempering
- 2 tbsp ghee
- 2 tsp cumin seeds
For the paste
- 1 onionroughly chopped
- 1 tsp red chilli powder
- 1 ½ tsp cumin seeds
For the gravy
- 3 tbsp ghee
- 1 onionchopped
- 1 tsp garam masala
- 1 cup plain yogurt1 cup, whisked
- 1 tsp sugar
- ½ tsp saltor to taste
For the layering and garnish
- 2 tbsp ghee
- plain yogurt, to serve (optional)
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Method
0/10 doneStep 1: In a heavy-based pan, heat 2 tbsp ghee and add 2 tsp cumin seeds. When it sizzles, stir in the drained 6 oz pigeon pea lentils (tuvar dal), 2 tsp salt and 250 ml (1 cup) of the 4 ¼ cups water. Cook for 10 minutes.
10 minStep 2: Add the drained 12 oz basmati rice and pour in enough of the remaining water to stand 2 cm above the rice and lentils.
Step 3: Cover and cook on a low heat until all the water is absorbed and the rice is tender.
20 minStep 4: Dissolve 3 pinches saffron in 2 tbsp warm water, add to the khichdi and mix gently.
Step 5: Grind 2 green chillies, 1 onion, 4 garlic cloves, 1 tsp red chilli powder and 1 ½ tsp cumin seeds to a paste with a splash of water.
Step 6: Heat 3 tbsp ghee and sauté 1 onion for 1 minute. Add the paste and 1 tsp garam masala and fry for 2 minutes.
3 minStep 7: Take the pan off the heat and stir in 1 cup plain yogurt, 1 tsp sugar and ½ tsp salt.
Step 8: Heat the oven to 400°F. Spread 2 tbsp ghee over the bottom of a baking dish and sprinkle over a few 2 large onions, sliced and deep fried in ghee until golden.
Step 9: Spread half the khichdi in the dish, spread the gravy evenly on top, then cover with the remaining khichdi. Top with the rest of the fried onions.
Step 10: Cover and bake for 20 minutes. Serve hot with plain yogurt, to serve.
20 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 15 g
- Carbs
- 70 g
- Fat
- 20 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masaledar khichdi take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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