Sizzling Tastebuds

Ja Dai with Khasi Tomato Chutney – a Meghalayan Journey

At the outset, I must admit that I am a little weary of cooking North Eastern Cuisine, simply because most of it seems to be meat based. So apart from the following dishes from that region, I have barely cooked anything else. This month for Sshhh Secret Cooking Challenge I decided to venture into Meghalayan Cooking, mostly in part due to a friend from the Indian Army who was posted in the North East and how he regaled me with dishes that were still edible to the vegetarian palate. 


I was given ginger and garlic by my paired blogger Sujata Roy for this challenge, and it was a great canvass to search for dishes that used both these. But as I couldn’t find any dish which uses these two ingredients mandatorily, I decided to make a combo meal – just for myself – Ja Dai with Khasi style  Roasted Tomato Chutney. The former was adapted from Harini’s blog and the latter from Suma’s


As I made just one portion for myself, the recipe will also feature the same. You may easily scale the recipe to make for your family. 

Other dishes from the North East featured on my blog are:

Bhendir Sorsori (Assam)

Wholewheat Vegetarian Momos (Sikkim)

Vegetarian Thukpa (Arunachal Pradesh)

While I made this , I was reading Chef Saransh Golia’s “India on my platter”, and its so right that every 50-100 km , the geography of food changes across India. Similar dishes also rule some adjoining states, like the Thukpa is common across the North Eastern States and even in Tibet. 

Now, let’s get to today’s recipe.


Prep time – 15 mins, Cook time – 20 mins, Serves – 1


(A) Ja-Dai  – Meghalaya style Khichdi

Short grained rice – 1/2 cup

Oil – 2 tsp (mustard oil is preferred in Khasi cuisine)

Masoor Dal – 2 TBSP

Onion – 1/2 sliced

Ginger – 1/2 tsp (finely grated)

Turmeric – a largish pinch

Roasted Cumin powder -1/2 tsp (not in recipe, but I added)

Salt – to taste


(B) Khasi style Roasted tomato Chutney

Tomatoes – 2 ripe (mine were slightly under at the time of making this)

Onion – 1/2 medium (sliced thin)

Garlic – 2 large pods (or to taste)

Salt – to taste

Green chillies – 1 ~2 (adjust spice)

Finely minced coriander – 1/2 TBSP

Lemon juice – to taste (about 1/2 tsp)



Soak the dal and rice together for 10 mins and pressure cook with the turmeric. Let the pressure fall on its own.

Meanwhile for the chutney, roast the tomato, garlic and chillies one by one on a medium flame (over a grill) till they char a but at the edges. Cool and put them in a mortar pestle and smash it to a slightly chunky consistency.  Add sliced onions, salt, lemon juice and coriander – mix well and refrigerate till use. 

In a pan (for the Ja dai), add the oil, saute the ginger and onions well till it is fragrant and slightly roasted, add the cooked dal-rice mixture, salt and mix well (if there is extra water, let it evaporate till it reaches a khichdi like consistency). Add roasted cumin powder and adjust salt and spices.

Serve Ja-Dai with Khasi roasted Tomato Chutney as a combo. Enjoy the rustic meal ! 

Sending this dish to following events:

Ssshh Cooking Challenge under โ€œMeghalayaโ€ state theme.

Blogging Marathon #97 under โ€œVegan / GF dishesโ€





  1. Roasting really brings out such a flavor in food. Love that chutney and I can imagine it pairing well with the rice.

  2. vaishali sabnani

    Itโ€™s rather tough to cook from these Eastern states , most of the cuisine has meat . This chutney sounds delicious !

  3. Vasusvegkitchen

    Delicious ????

  4. Priya Srinivasan - I Camp in My Kitchen

    I remember our hunt for the mega bm with NE states, they have such a rich cuisine there, this rice and chutney combo sounds yumm kalyani! Roasted tomatoes, such a flavor bomb!

    • oh yes, Priya and I remember you being a PhD in sourcing rare white papers on various cuisines, Priya ! fun days surely those were ๐Ÿ™‚

  5. Wow! Looks like a perfect pairing Kalyani. Thanks for trying out and a little extra for the mention ๐Ÿ™‚

    • welcome HArini ! I think I might be makign this often now that its a super filling and flavourful khichdi !

  6. Priya Iyer

    I love the sound of the Ja Dai – sounds so simple yet hearty! The roasted tomato chutney sounds super flavourful too. I'm sure both of these together would make an awesome lunch or dinner!

  7. Suma Gandlur

    Thanks for the mention, Kalyani. I would have tried this khichdi too if I had known about it while posting for Meghalaya state. ๐Ÿ™‚ The combo must have paired well. Among the north eastern lot I tried during that BM, Manipuri khichdi was to my liking.

  8. most welcome, Suma ๐Ÿ™‚ the chutney was to be ground a bit more, like a thecha but I personally loved the garlic and chilli flavours there. sure to make it again !

  9. Mayuri Patel

    I'm glad you decided to join in this challenge Kalyani, as difficult as the challenge is we all are discovering new dishes and a bit more knowledge about the NE States. Pairing a tomato onion salad with khichdi reminded of my mum. She would always make the salad with khichdi.

    • Oh yes ! The combo of the fresh salad (almost like a thecha) with the hot khichdi was quite pleasing Mayuri !

  10. I love kichidi made of masoor dal. Tomato chutney looks delicious too. Good one

  11. Prathima Shivraj

    Total combo is mouth watering I too made tomato chutney urs look utterly delicious n must try combo

  12. cookwithrenu

    The rice looks so delicious and flavourful. Awesome

  13. cookwithrenu

    Love your combo, specially the addition of the chutney. Grilling the tomatoes and adding it to chutney must have definitely added a nice flavour.

  14. The combo here surely makes a soulful filling. I just love particularly the simple yellowish rice

  15. THis looks an awesome combo..rice with masoor dal and roasted tomato chutney looks delicious

  16. Vidya Narayan

    The combination of the rice dish and chutney is lipsmacking. I love khichdi of all sorts. They are filling, healthy and made in a jiffy. Plus points, doesnt need any fancy side.

  17. Priya (

    Khichidi with roated tomato chutney sounds delicious…good one

  18. This khichdi looks so comforting and are perfect for cold weather. The tomato salad recipe is so simple to make and is a must try dish.

  19. Super tempting combo. Khichdi and chutney both looks delicious. Specially loved your chutney. You nailed it.

  20. Very interesting and simple recipe looks absolutely delicious. Especially with the roasted tomato chutney.

  21. CookwithRenu

    Love this a different and a unique combo. The chutney looks so tempting and delicious and so does the Ja Dai.

  22. Lovely combo, looks so delish. Would love to try that tomato chutney.

  23. Such simple ingredients go into making both these dishes but the result is a wonderful taste profile that makes them soul food.

  24. Poonam Bachhav

    Khichdi with Kasoor dal sounds interesting ! Paired with roasted tomato chutney, the combo must have tasted heavenly.

  25. The khichdi and the chutney combo looks good,I especially love the tomato chutney with roasted tomatoes. Roasting brings out such subtle and rustic flavours in tomato that impart a distinct aroma and flavour to the dish!!

  26. When I was reading up about Meghalaya Cuisine and specifically Khasi dishes, I learnt that this simple tomato salad is very popular and is an accompaniment to the heavy pork and chicken curries. It looks great with the khichidi! Sujata Shukla from

  27. Poonam Bachhav

    Mansoor dal khichdi paired with roasted tomato chutney sounds so homely and comforting ! Would make a perfect mid week lunch menu.

  28. mildly indian

    Yum combo here Kalyani.Kichadi with the roasted tomato salad is perfect. I noted that the use of tomatoes is quite common to balance the heaviness of the dishes served. Glad to see one I can use.

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *