Andhra Ava Pettina Kanda Bachali Kura | Yam & Malabar Spinach with Mustard

Ava Pettina Kanda Bachali Kura is a classic Andhra dish that you will find on many a festive occasion (and otherwise too). It is a curry made with Elephant Foot Yam and Malabar Spinach, and flavoured with ground mustard.

Ava Pettina Kanda Bachali Koora from Andhra Pradesh
Ava Pettina Kanda Bachali Koora

Ava Pettadam is a flavouring technique in Andhra that literally means to add mustard to whatever we are cooking. Since I love the flavour of mustard, you will find me using this technique quite often.

Coming back to Ava Pettina Kanda Bachali Kura,  a well-made version can send people in raptures. I guess it is also popular at weddings and other such social occasions because you can make it in large quantities very easily; apart from the fact that it is quite delicious, of course.

How to Make Andhra Ava Pettina Kanda Bachali Kura

Andhra Ava Pettina Kanda Bachali Koora
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Andhra Ava Pettina Kanda Bachali Kura
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is the recipe for a traditional Andhra dish called Ava Pettina Kanda Bachali Kura. It is a curry made with Elephant Foot Yam and Malabar Spinach, and flavoured with mustard paste.

Course: Accompaniment, Mains
Cuisine: Andhra Pradesh, Andhra Recipes, Indian Food
Servings: 4 People
Author: Aruna
Ingredients
  • 250 gms Kanda, Elephant Foot Yam, Suran, Jimikand
  • 150 gms Bachali Kura, Mayalu, Malabar Spinach
  • Salt to Taste
For Mustard Paste
  • 2 tsp Avalu, Mustard Seeds, Rai
  • 1/2 tsp Rice
  • 1-2 Red Chillies
For Tempering
  • 1 tsp Avalu, Mustard Seeds, Rai
  • 2 tsp Minapa Pappu, Black Gram, Udad Dal
  • 2 tsp Senaga Pappu, Bengal Gram, Chana Dal
  • 1/2 tsp Turmeric
  • 2 Red Chillies
  • 1 tbsp Oil Sesame Oil preferred
Instructions
To Make the Mustard Paste
  1. Soak the mustard seeds, rice, and chillies in about 2-3 tbsp of water for 15 minutes.

  2. Grind to a smooth paste.

Cooking the Yam and Malabar Spinach
  1. Peel and chop the yam into large chunks. Wash thoroughly.

  2. Wash and chop the Malabar Spinach leaves and tender part of the stalks to small pieces (about 1").

  3. In a vessel, add the yam and malabar spinach, and add enough water to just cover them. I put yam first, add leaves on top, and then water.

  4. Pressure cook for 3 whistles.

  5. Drain and reserve the excess water in which the vegetables have been cooked. 

  6. Mash the cooked yam till it breaks apart completely. The leaves and stalks will remain as is. 

Making the Kanda Bachali Kura
  1. In a kadhai, heat the oil.

  2. Add the mustard seeds and wait till they crackle.

  3. Add the udad and chana dals.

  4. Stir-fry till the dals are light golden brown.

  5. Add the spilt red chillies and stir-fry for a few seconds till they start to change colour.

  6. Lower the heat, add the cooked kanda-bachali, salt, turmeric, and mix well.

  7. If the curry is too thick, add some of the reserved water, and mix well. The consistency should like idli batter.

  8. Turn off the heat.

  9. Add the ground mustard paste and mix well.

  10. Cover and let it rest for 10 minutes so that the flavour of the mustard intensifies.

  11. Serve hot with steam rice topped with gingelly oil, and Avakai on the side.

 

Ava Pettina Kanda Bachali Kura
Ava Pettina Kanda Bachali Kura

Recipe for Andhra Ava Pettina Kanda Bachali Kura with Step-by-Step Instructions

  1. To Make the Ava Pindi
    1. Combine mustard seeds, rice, and chillies in a small cup.
    2. Add just enough water to cover the rice and mustard; about 2 to 3 tbsp. If you add too much water the mustard seeds will not be easy to grind.

    3. Soak for 15 minutes.
    4. Grind all the ingredients with the water they were soaked in to a smooth paste. If you have excess water, remove it. We need the paste to be of dropping consistency or thicker.
    5. Set aside.
  2. Boiling the Kanda (Elephant Foot Yam) and Bachali (Malabar Spinach)
    1. Cut away the thick outer skin of the yam.
    2. Chop the yam into large chunks.
    3. Wash the yam pieces thoroughly under running water.
    4. Wash the Malabar Spinach thoroughly.
    5. Pluck the leaves from the stems.
    6. Chop the leaves and the tender part of the stalks to 1″ pieces.
    7. In a large enough vessel, combine the yam pieces and malabar spinach.
    8. Now add just enough water to just cover the vegetables.
    9. Pressure cook the yam and malabar spinach for 3 whistles. We need the yam to be completely cooked and mashable.
    10. Let the cooker cool. Open and remove the vessel with the cooked vegetables.
    11. Drain and reserve the excess water in which the yam and spinach is cooked. We may need some of it later to adjust the consistency of the curry.
    12. Using a heavy ladle, mash the cooked yam pieces. Do not mash the spinach leaves and stalks.
  3. Making the Ava Pettina Kanda Bachali Kura
    1. In a kadhai, over medium flame, heat the oil.
    2. Add the mustard seeds and wait till they crackle.
    3. Next, add the dals to the oil and stir-fry till the dals turn light brown in colour.
    4. Split the red chillies and add to the oil.
    5. Stir-fry till the chilli pieces darken.
    6. Lower the heat.
    7. Add the cooked kanda-bachali, turmeric, and salt. Mix well.
    8. If the Kanda Bachali Kura is thick, add some of the reserved water, and mix well. The consistency should be such that the curry slides off a spoon, but not liquidy either.
    9. Cook for 5 minutes and turn off the heat.
    10. Now add the ground ava/mustard paste and mix well.
    11. Cover and let the curry rest for 10 minutes. This will help the curry to gain the mustard flavour.
  4. Serve the hot Kanda Bachali Kura with steam rice topped with gingelly oil, and Avakai on the side.
Andhra Ava Pettina Kanda Bachali Kura
Andhra Ava Pettina Kanda Bachali Kura

Assamese Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali

This superb Masoor Aur Arbi ke Patte ki Dal (Red Lentils with Colocasia Leaves) is my first taste of Assamese cuisine and I cannot wait to try more dishes from this North Eastern state of India. Called  Kasu Xaak Konbilahi Dali in Assam, this fragrant dal flavoured with panch phoron tastes simply awesome with some rice and ghee.

Masoor aur Arbi ke Patte ki Dal with rice
Masoor aur Arbi ke Patte ki Dal

In the Shhhhh Cooking Secretly Challenge group, Assam was the state whose recipes we were trying in the month of November, and my partner for this month was Mayuri Patel who blogs at Mayuri’s Jikoni. The two ingredients that she gave me to cook with are Masoor Dal and Colocasia Leaves (Arbi ke Patte). A little bit of research led me to this recipe for Kasu Xaak Konbilahi Dali on YouTube and the result was a superb dal that is going to become a staple in my home.

Kasu Xaak Konbilahi Dal
Kasu Xaak Konbilahi Dal

Also try my recipes for Masoor Dal, Masoor Dal Biryani, and Masoor Dal Biryani with Boiled Eggs.

How to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

Kasu Xaak Konbilahi Dali | Assamese Masoor Dal with Colocasia Leaves | Masoor Aur Arbi ke Patte ki Dal
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Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

Kasu Xaak Konbilahi Dali is a Masoor Aur Arbi ke Patte ki Dal (red lentils cooked with colocasia leaves)  made in the North Eastern state of Assam. It is tempered with panch phoron and is an excellent accompaniment for rice and rotis.

Course: Accompaniment, Mains, Side Dish
Cuisine: Assam, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 to 8 Large Arbi ke Patte, Colocasia Leaves
  • 1 Cup Masoor Dal, Red Lentils
  • 10-12 Cherry Tomatoes, Cut in Half or 2 Large Regular Tomatoes
  • 2/3 Cup Finely Chopped Onion
  • 1 tbsp Panch Phoron See Notes
  • 2 Bay leaves
  • 3 to 4 Red Chillies
  • 2 tsp Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Mustard Oil
  • Salt to Taste
Instructions
Preparing the Colocasia Leaves
  1. Thoroughly wash the leaves.

  2. Chop the tender portion of the stem and the leaves to small pieces.

  3. Add just enough water to cover the leaves.

  4. Pressure cook till soft. I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Preparing the Red Lentils/Masoor Dal
  1. Wash and soak the Masoor Dal in 2 cups water for about 10 minutes.

  2. Pressure cook the masoor dal till mashed.  I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali
  1. In a heavy bottomed vessel, heat the mustard oil till it smokes.

  2. Turn the heat to low and let the oil cool a bit.

  3. Add the panch phoron and red chillies. Stir-fry for a few seconds.

  4. Add the onions, bay leaves, and garlic paste.

  5. Stir-fry till the onion is transparent.

  6. Add the tomatoes, salt and turmeric.

  7. Stir-fry till the tomatoes soften. They don't have to stew completely.

  8. Add the boiled colocasia leaves. Save the water it was boiled in for later use, if required. 

  9. Mix well and cook for a 5 minutes.

  10. Add the boiled, mashed dal and mix well.

  11. If the dal is very thick, add some of the reserved water. Mix well.

  12. Let the dal simmer for a 2 to 3 minutes.

  13. Serve Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali with steamed rice.

 

Step-by-Step-Method to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

  1. Preparing the Arbi ke Patte | Colocasia Leaves
    1. Wash the leaves.
    2. Cut the leaves to small pieces. You can also add the tender portion of the stalks.
    3. Transfer the chopped leaves into a vessel and add some water; just enough to cover the leaves.
  2. Soaking the Red Lentils/Masoor Dal
    1. Wash the Masoor Dal in running water till the water runs clear.
    2. Soak the washed dal in 2 cups water for about 10 minutes.
  3. Cooking the Dal and the Leaves
    1. Pressure cook the masoor dal and leaves in 2 separate vessels for 3 or 4 whistles.
    2. Mash the dal.
    3. Drain any extra water from the leaves. Reserve some of the water in which the leaves were cooked for later use. We can add it to the dal if it is too thick.

  4. Making the Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
    1. In a heavy bottomed vessel, over medium heat, heat the mustard oil. I heat the oil till it smokes and changes colour to white. 
    2. Lowe the flame and let the temperature of the oil come down. If you do not do this, the panch phoron will burn.
    3. To the oil, add the panch phoron and red chillies.
    4. Stir-fry for a few seconds till the panch phoron starts to change colour and becomes aromatic.
    5. To the tempering, add the onions, bay leaves, and garlic paste.
    6. Stir-fry till the onion is transparent.
    7. Next, it is time to add the chopped tomatoes, salt and turmeric.
    8. Stir-fry for 3 to 5 minutes till the chopped tomatoes just start to soften. Don’t let the tomatoes become mushy.
    9. Add the boiled colocasia leaves. Mix well and cook for 5 minutes.
    10. Add the cooked dal and mix well.
    11. If the dal is very thick, add some of the reserved water. Mix well.
    12. Let the dal simmer for a 2 to 3 minutes.
  5. Serve Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali with steamed rice.
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam

Do see the Assamese recipes tried my fellow bloggers in the Shhhhh Cooking Secretly Challenge by clicking the link below.

 

Bharwan Lal Mirch ka Achaar

When I lay my eyes on the plump long red chillies that are used for making the Bharwan Lal Mirch ka Achaar, I just knew I had to make this yummy pickle that is popular in North India. I first tasted this pickle with Aloo Paratha when my sister-in-law got it from her mom’s place. 🙂

UP Style Bharwan Lal Mirch ka Achaar
UP Style Bharwan Lal Mirch ka Achaar

I liked the Bharwan Lal Mirch ka Achaar because it is quite different from the South Indian pickles, which tend to be spicy (especially those from my home state of Andhra Pradesh). This pickle was mild and packed a punch when it came to flavour: the aroma and sweetness of fennel; the mild bitterness and heat of mustard; the tanginess of amchur; and of course, the flavour of the mustard oil.

I have been intending to make this stuffed red chilly pickle for a while now and got around to it last week. And by serendipity, the theme of the 120th Foodie Monday Blog Hop is Winter Recipes, so this pickle recipe is just the thing for it.

If you like chillies, try my recipes for Hyderabadi Mirchi ka Salan, Hirvi Mirchicha Techa (Maharashtrian Style Green Chilly Chutney), Pachi Mirapakaya Pachadi (Andhra Style Green Chilly Chutney), and Green Chilli Pickle.

How to Make UP Style Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle

Bharwan Lal Mirch Ka Achaar | Stuffed Red Chilly Pickle
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UP Style Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
 

This the recipe for Bharwan Lal Mirch ka Achaar, a Stuffed Red Chilly Pickle from Uttar Pradesh. It is a great accompaniment for parathas.

Course: Accompaniment, Sides
Cuisine: Indian, Uttar Pradesh, Vegan, Vegetarian
Author: Aruna
Ingredients
  • 250 Gms Big Red Chillies About 20 in number
  • 1/2 Cup Powdered Mustard/Rai
  • 1/2 Cup Powdered Fennel Seed/Saunf
  • 1/3 Cup Powdered Fenugreek Seeds/Methi Dana
  • 1/3 Cup Dried Mango/Amchur Powder
  • 2 tbsp Turmeric
  • 1 tbsp Asafoetida
  • 1/4 to 1/3 Litre Mustard Oil Enough to cover the chillies
  • Salt to Taste
Instructions
Getting the Oil Ready
  1. Heat the mustard oil to smoking point and let it cool completely to room temperature.

Getting the Chillies Ready
  1. Dry the red chillies well for 1-2 hours to ensure there is no dampness at all. 

  2. Remove the stalk and top of the red chilli.

  3. Make a long vertical slit in the the red chillies. 

  4. Set aside.

Making the Masala
  1. Mix Rai, Saunf, and Methi powders.

  2. Add turmeric, amchur, asafoetida, and salt. 

  3. Add 2-3 tbsp mustard oil so that the masala mix becomes moist.

Making the Bharwan Lal Mirch ka Achaar
  1. Stuff the masala into each red chilli till it is well packed.

  2. Transfer the stuffed red chillies into a completely dry glass/ceramic bottle or bowl.

  3. Pour the mustard oil onto the stuffed red chillies so that the chillies are completely immersed.

  4. If possible, place these chillies in sunlight for 3 to 4 days.

  5. Enjoy with parathas.

 

Recipe with Step-by-Step Method to Make Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle

  1. Prepping the Mustard Oil 
    1. In a dry kadhai, heat the mustard oil till it smokes and changes colour to pale yellow.
    2. Take off the heat.
    3. Let the mustard oil cool to room temperature.
  2. Getting the Lal Mirch Ready
    1. Spread the red chillies on a cloth or a newspaper and let them dry for a couple of hours to ensure they are completely dry and have no moisture.
    2. Cut off and remove the stalk and top of the red chilli.
    3. Using a sharp knife, slit the red chillies vertically from the top, stopping just short of the tip so that the red chilli remains whole.
  3. Making the Stuffing
    1. Combine the rai, saunf, and methi powders.
    2. Mix well.
    3. Add haldi, amchur, hing, and salt.
    4. Mix well.
    5. Taste to ensure that there is enough salt. The masala should be just a bit salty as it will settle after pickling.
    6. Now mix 2-3 tbsp of mustard oil into the masala so that it is just damp. This is an optional step but helps in ensuring that the stuffing does not spill out.
  4. Making the Bharwan Lal Mirch ka Achaar
    1. Gently stuff each red chilli with the masala till it is well packed. I gently shook off any extra masala.
    2. When all the red chillies are stuffed, transfer them into a completely dry glass/ceramic bottle or bowl. Use a shallow one otherwise you will need plenty of oil to cover the chillies completely.

    3. Now pour the mustard oil onto the stuffed red chillies so that the chillies are completely immersed.
    4. If possible, place these chillies in sunlight for 3 to 4 days.
      Or
      Let them pickle for a week or two.
    5. Enjoy the Bharwan Lal Mirch ka Achaar with parathas or dal-chawal.

UP Style Bharwan Lal Mirch Ka Achaar

I am taking this delicious recipe to the 120th Foodie Monday Blog Hop, where winter recipes rule the roost this week. To see the winter recipes contributed by my fellow bloggers, visit the Pinterest page by clicking on the logo below:

 

Undi | Oondi | Pundi Gatti: Steamed Seasoned Rice Rava Dumplings

I have been wanting to make Undi (also spelled as Oondi to reflect the pronunciation) for a long time now and this week I got the perfect opportunity because of the theme for the #119th Foodie Monday Blog Hop chose Udupi cuisine as the theme.

Undi | Oondi | Pundi Gatti is a breakfast favourite in the Udupi-Mangalore region
Undi | Oondi | Pundi Gatti

Many South Indian states, an indeed individual regions, have some variation of steamed rice balls in their cuisine. Andhra has Uppu Undrallu, Coorg has Kadambuttu, while Kerala and Tamil Nadu have Kozhukattai. The Udupi-Mangalore region of Karnataka is famous for Undi, a seasoned steamed savoury rice dumpling, which is a favoured breakfast.

Also called Pundi Gatti in Tulu, Undi is light on the stomach and very easy to make. It took me about 40 minutes to make this batch. As it is fairly neutral in taste you can pair it with anything, even a simple Coconut Chutney.

The best way to enjoy this breakfast is to top a hot Oondi with some coconut oil. Just that. Nothing else. Believe you me, you will be in heaven.

I made three accompaniments: a cool and mustardy Hasi Saaswe | Hasi Sasmi (Manglore Cucumber in Yogurt), a spicy Hinga Chutney (Asafoetida flavoured Coconut Chutney) , and a sweet Jaggery Syrup. So there was a side for every palate. 🙂

A Single Oondi | Undi
A Single Oondi | Undi

How to Make Undi | Oondi | Pundi Gatti

Pundi Gatti | Undi is steamed rice dumplings from Tulu Nadu
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Undi | Oondi | Pundi Gatti
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 

Undi | Oondi is a savoury steamed, seasoned rice dumpling that is a popular breakfast in the Udupi-Mangalore region. It is also called Pundi Gatti in Tulu.

Course: Breakfast, Snack
Cuisine: Karnataka, Udupi, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Rice
  • 3/4 Cup Grated Coconut
  • 1 tsp Rai, Mustard Seeds
  • 1/4 tsp Methi, Fenugreek Seeds
  • 2 tsp Udad Dal, Husked Black Gram
  • 8-10 Curry Leaves Chopped Fine
  • 1 tbsp Oil Coconut Oil, preferred
  • 2.5 Cups Water
  • Salt to Taste
Instructions
Making the Rice Batter
  1. Wash the rice and soak it in 2 cups water for about 1 hour.

  2. Drain all the water from the rice and grind to a coarse paste. Do not make it very smooth.

  3. Add 2 cups water and mix well.

  4. Add the grated coconut and salt. 

  5. Mix well and set aside.

Making the Undi Dough
  1. In a large pan, over medium flame, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and methi.

  4. Stir-fry till golden brown.

  5. Add the curry leaves and stir-fry for a few seconds.

  6. Turn the heat down to low and add 1/2 cup water.

  7. Add the rice flour batter and mix well.

  8. Over low flame, keep mixing till the dough starts to form a ball.

  9. Take off the heat and transfer to a plate.

  10. Cover and set aside for a few minutes.

Making the Undi
  1. Add water to a steamer/pressure cooker and let it start boiling.

  2. Divide the dough into 16 to 20 equal portions.

  3. Grease your palms and roll each portion into a ball.

  4. Slightly flatten each ball.

  5. Press your index finger into the ball to create an indentation.

  6. When all Undi are ready, steam them for 10 minutes. 

  7. Serve hot with Hinga Chutney or Coconut Chutney, and Jaggery Syrup.

 

Recipe with Step-by-Step Instructions to Make Undi | Oondi | Pundi Gatti

  1. Getting the Rice Batter Ready
    1. Wash the rice well under running water till the water runs clear.
    2. Soak the washed rice in 2 cups water for 1 hour. This will help remove the raw taste of the rice and reduce cooking time.
    3. Drain all the water from the rice and immediately grind to a coarse, grainy paste. Grind as soon as you drain water so that the moisture in the rice is not lost. Do not add any water. The batter should feel like rava mixed in water with the rice broken to fine pieces and not ground to a flour. I find that just a few seconds at the lowest speed does the trick.

    4. Transfer the ground rice to a large vessel and add 2 cups water.
    5. Add the grated coconut and salt.
    6. Mix well to create a flowing batter.
    7. Cover and set aside.
  2. Cooking the Undi Dough
    1. In a large pan, over medium flame, heat the oil and add mustard seeds.
    2. When the mustard seeds splutter, add the udad dal and methi.
    3. Stir-fry till the dal and methi are golden brown.
    4. Now add the chopped curry leaves and stir-fry for a few seconds.
    5. Turn the heat down to low. This is important to ensure that the dough cooks properly.
    6. To cool down the tempering, add 1/2 cup water. I find that it cools down the pan and prevents the rice batter from sticking.
    7. Immediately add the rice flour batter and mix well.
    8. Over low flame, keep cooking the batter till it becomes a dough and starts to form a ball.
    9. Take off the heat and transfer to a plate. You can keep it in the pan as well, but the dough tends to form a crust at the bottom because of the heat.
    10. Let the dough cool a bit for 5 minutes or so that it is not too hot for you to make undis.
  3. Making the Undi | Oondi | Pundi Gatti
    1. Get the steamer ready by adding water to a steamer/pressure cooker and let it start boiling. It is important that the Undi are steamed immediately. If you start building steam after putting in the Undi they will become hard.
    2. Divide the dough into 16 to 20 equal portions.
    3. Grease your palms with a few oil drops and roll each portion into a ball.
    4. Slightly flatten each ball and press your index finger into the ball to create an indentation. Perfectly round rice balls are served ONLY during funeral or remembrance services.

    5. When all Undi are ready, steam them for 7 to 10 minutes.
  4. Serve hot with just Coconut Oil, Hinga ChutneyCoconut Chutney, and/or Jaggery Syrup.
Oondi | Undi | Pundi Gatti
Oondi | Undi | Pundi Gatti

I am taking this classic Udupi recipe to the #119th Foodie Monday Blog Hop. I invite you to see what my fellow bloggers have cooked by clicking on the logo.

Hyderabadi Khichdi with Masoor Dal

Khichdi has always been a comfort food for me, especially so in winter. I have a number of Khichdi recipes on the blog and today I am back with another one, Hyderabadi Khichdi; this one is a lightly spiced one made with rice and masoor dal. Serve it with some Til ka Khatta and you will be in heaven!

Hyderabadi Khichdi with Tik ka Khatta
Hyderabadi Khichdi with Tik ka Khatta

Every state has its own version of khichdi, and most are a combination of grain and a lentil (most popularly rice and moong/green gram). In Western Indian states like Rajasthan, Bajra or Pearl Millet is used as a substitute for rice.

Coming back to Hyderabadi Khichdi, what intrigued me was the use of masoor dal. As a South Indian, I rarely used masoor dal in my cooking before I started blogging. Ever since, I have been trying out recipes with both whole masoor and masoor dal. 🙂

The Hyderbadi Khichdi uses rice and masoor dal, with some onions and mild spices. The result was a fragrant, mellow Khichdi that was quite unlike others of its ilk. I paired it with a nutty, tangy sesame-peanut-tamarind gravy called Til ka Khatta, which turned out to be the perfect accompaniment.

Do also try my recipes for Bajra Khichdi, Balaee (Himachali Khichdi with Kala Chana), and Palak Moong Khichdi Cooked in Buttermilk.

Recipe SourceKhichdi with Masoor Dal

How to Make Hyderabadi Khichdi with Masoor Dal

Hyderabadi Khichdi made with rice and masoor dal
Print
Hyderabadi Khichdi with Masoor Dal
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
 

This is the recipe for a mildly spiced, mellow Hyderabadi Khichdi made with Masoor Dal. Pair it with some Til ka Khatta and you have a perfect meal.

Course: Main Course
Cuisine: Andhra Pradesh, Hyderabadi, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 3/4 Cup Rice
  • 1/2 Cup Masoor Dal
  • 1 Cup Finely Chopped Onions
  • 3 Spicy Green Chillies (Slit)
  • 1 Handful Chopped Mint Leaves
  • 6 Cloves
  • 2" Piece of Cinnamon
  • 1 tsp Shah Jeera
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric
  • 1 tbsp Ghee or Oil Vegans can use oil
  • Salt to Taste
Instructions
Preparing the Rice and Lentils
  1. Mix the rice and masoor dal.

  2. Wash and soak in 3 cups of water for 15 to 30 minutes.

  3. Drain and set aside.

Making the Hyderabadi Khichdi
  1. In a kadhai, over medium heat, melt the ghee.

  2. Add the cloves, cinnamon and shah jeera.

  3. Stir-fry till the aromas are released.

  4. Add the onions and ginger garlic paste.

  5. Stir-fry till the onions are translucent.

  6. Add turmeric, slit green chillies and salt. Mix well.

  7. Add mint leaves and mix well. 

  8. Add the soaked and drained rice and masoor dal.

  9. Mix well.

  10. Add 2 cups of water and salt.

  11. Mix well.

  12. Cover and cook till the rice and lentils are done.

  13. With a gentle hand, mix the Hyderabadi Khichdi to separate the grains.  

  14. Serve hot with Til ka Khatta or Mirchi ka Salan.

 

A Spoonful of Hyderabadi Khichdi
A Spoonful of Hyderabadi Khichdi

How to Make Hyderabadi Khichdi with Masoor Dal

  1. Presoaking the Rice and Masoor Dal
    1. Add the rice and masoor dal to a large bowl or colander.
    2. Wash under running water till the water runs clear.
    3. Soak the rice and dal in 3 cups of water for 15 to 30 minutes.
    4. After the rice and dal are soaked, drain them and set aside.
  2. Making the Hyderabadi Khichdi
    1. Using medium flame, heat a large kadhai and add the ghee to it. Vegans can use oil.
    2. When the ghee is melted, add the cloves, cinnamon and shah jeera, and stir-fry till aromatic.
    3. Now add the sliced onions and ginger-garlic paste.
    4. Stir-fry the onions till they turn are translucent. Be careful not to brown the onion. 
    5. Now add the turmeric powder, slit green chillies and salt. Mix well.
    6. Add the chopped mint leaves and stir-fry for a few seconds.
    7. Now add the soaked and drained rice and masoor dal and mix well.
    8. Add 2 cups of water.
    9. Mix well, cover and cook over medium heat till the rice and masoor dal are done. You do not have to stir this often.

    10. When the Hyderabadi Khichdi is cooked, mix with a gentle hand to separate the grains.
    11. Garnish with fresh coriander.
      Hyderabadi Masoor Dal Ki Khichdi
  3. Serve hot with Papad and Til ka Khatta or Mirchi ka Salan.

 

I am taking this hearty winter khichdi to the 118th Foodie Monday Blog Hop event where the theme is Khichdi! To see what my fellow bloggers are cooking, click on the logo!