How to make Matar Khichdi -
Rice and green peas when cooked with a plethora of spices turns into a super delicious khichdi
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green peas (हरे मटर), Rice (चावल)
Cuisine : Maharashtrian
Course : Rice
For more recipes related to Matar Khichdi checkout Goan Peas Coconut Pulao, Matar Wale Chawal , Green Pea and Goat Cheese Risotto . You can also find more Rice recipes like Kashmiri Pulao Palakwale Chawal-SK Khazana Kokum aur Nariyal ka Pulao Imli Tilwale Chawal - SK Khazana
Matar Khichdi Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Matar Khichdi Recipe
Green peas 3/4 cup
Rice , soaked for 30 minutes and drained 1 1/2 cups
Onions 2 medium
Fresh coconut , scraped 1/4 cup
Coriander seeds 2 tablespoons
Fennel seeds (saunf) 1 teaspoon
Ginger 1/2 inches
Garlic 7-8 cloves
Fresh coriander sprigs 7-8
Green chillies 2
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns 2-3
Cloves 2-3
Cinnamon 1/2 inch
Oil 2-3 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 3/4 teaspoon
Salt to taste
Jaggery , chopped 2 teaspoons
Fresh coriander leaves , chopped 2 tablespoons
Ghee for drizzling
Method
Step 1
Roughly chop ½ onion and finely chop the remaining.
Step 2
For the masala, transfer the roughly chopped onion into a blender jar, add coconut, coriander seeds, fennel seeds, ginger, garlic, coriander sprigs, green chillies, caraway seeds, black peppercorns, cloves and cinnamon .Add ½ cup water and grind to a fine paste.
Step 3
Heat oil in a deep non-stick pan, add finely chopped onions and sauté till golden brown.
Step 4
Add the ground paste and sauté for 4-5 minutes or till oil separates.
Step 5
Add turmeric powder and red chilli powder and mix well. Sauté for 30 seconds.
Step 6
Add green peas, rice, salt and mix well. Add 3½ cups water and mix.
Step 7
Once the mixture comes to boil, add jaggery and mix well. Cover and cook on low heat for 10-15 minutes.
Step 8
Remove the cover, sprinkle chopped coriander and mix well.
Step 9
Transfer into a serving bowl, drizzle ghee and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
