SP. KHICHDI MASALA

Star Anise, Cinnamon Stick, Red Chilli, Cloves, Bay Leaf, Black Pepper, Black Cumin Seeds.

JMG Khichdi Masala is a specialized spice blend from Jalaram Masala Gondalwala (JMG) designed to add a authentic Gujarati "Vaghareli" or "Kathiyawadi" flavor to rice and lentil dishes.1. Basic Masala Khichdi Preparation Follow these steps to prepare a standard meal for 2–4 people:

• Step 1: Wash and soak 1 cup rice and ½ cup moong dal for 20–30 minutes.
• Step 2: In a pressure cooker, heat 1–2 tablespoons of ghee or oil. Add cumin seeds and a pinch of hing.
• Step 3: Sauté chopped onions, ginger-garlic paste, and green chilies until translucent. Add chopped tomatoes and mixed vegetables (carrots, peas, potatoes) if desired.
• Step 4: Add 1–2 teaspoons of JMG Khichdi Masala along with turmeric and salt. Sauté briefly to let the spices release their aroma.
• Step 5: Add the soaked rice and dal with 4–5 cups of water (adjust for your preferred consistency).
• Step 6: Pressure cook for 3–4 whistles on medium heat. 

2. Using it as a "Vaghar" (Tadka)For a more intense flavor, use the masala in a separate tempering added at the end:

• Heat ghee in a small pan. Add mustard seeds, cumin, and dried red chilies.
• Turn off the heat and quickly stir in 1 teaspoon of JMG Khichdi Masala.
• Immediately pour this aromatic tadka over the cooked, hot khichdi and mix well before serving. 

3. Alternative Uses

• Vagharelo Bhat: Use the masala to flavor leftover plain rice sautéed with oil, onions, and curry leaves.