Pasta khichdi
Pasta khichdi is a unique Indian twist on the traditional khichdi, combining pasta with lentils and spices for a comforting, hearty meal. This one-pot dish is quick to prepare, making it perfect for busy weeknights while delivering the warm, familiar flavors of Indian cuisine.
Indian · 30 min · 4 servings · table_ananya
Ingredients
- 200 g pasta, any small type (e.g., macaroni)
- 100 g yellow moong dal, rinsed
- 1 onion, diced
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, slit
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 2 tbsp ghee or oil
- 800 ml water
- to taste salt
- for garnish fresh coriander leaves, chopped
Method
- Heat ghee or oil in a large pot over medium heat.
- Add cumin seeds and let them splutter, then add the diced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.
- Add the chopped tomato, turmeric powder, coriander powder, and salt; cook until the tomato softens.
- Add the rinsed moong dal and pasta, stirring well to combine with the spices.
- Pour in the water, bring to a boil, then reduce the heat to low and cover the pot.
- Simmer for 15-20 minutes, or until the pasta and dal are cooked through, stirring occasionally to prevent sticking.
- Once cooked, remove from heat and let it rest for a few minutes.
- Garnish with fresh coriander leaves before serving.