Masoor Dal Khichadi with Tofu
Masoor Dal Khichadi is a popular Indian comfort food made with rice, lentils, and aromatic spices. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. Adding tofu to the dish makes it more flavorful and nutritious. It is also a great source of protein and calcium. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains soy
Nutrition Facts
Per serving
Energy
189 kcal
Protein
8 g
Carbs
32 g
Fat
4 g
Fiber
4 g
Ingredients
Whole Masoor Dal (Raw)
0.5 small cup (50g)
Cumin seeds
1 tsp (3g)
Turmeric powder
1 tsp (3g)
Plain Water
1 small cup (200g)
Rice, raw, milled
0.5 cup (100g)
Chopped Onion
1 small cup (80g)
Chopped Tomato
1 small cup (100g)
Garam Masala
1 tsp (3g)
Common Salt
0.5 tsp (3g)
Olive Oil
0.5 tbsp (7.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Firm Tofu
0.5 cup, cubed (100g)
Instructions
Cooking Steps
Rinse the masoor dal and rice together in a bowl and soak them in water for 30 minutes.
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes and cubed tofu and cook for few minutes until they soften.
Add turmeric powder, coriander powder, garam masala, and salt. Stir well.
Add the soaked masoor dal and rice to the pressure cooker along with 2 cups of water. Stir well.
Cover the pressure cooker with a lid and cook on medium heat for 3-4 whistles.
Let the pressure release naturally and then open the cooker. Mix the khichdi well.
Garnish with fresh coriander leaves and serve hot.