Friday, January 31, 2020

Posted by Mala at 12:00:00 AM No comments
In a restaurant in Shirdi, I tasted this khichdi.
I have posted several other khichdi varieties:
Green moong khichdi
Swaminarayan khichdi
Palak Khichdi
Sprouted green gram Khichdi
Vegetable khichdi
Panch prayag khichdi
Please spare some time to check all the above khichdis, they are all really yummy comfort bowls!!

Raw rice - 3/4 cup
Split moong dhal - 3/4 cup
Water - 4 1/2 cups
Turmeric powder - 1/2 tsp
Ghee - 5-6 tsps
Pearl onions - 12, chopped
Tomatoes - 2, chopped
Salt to taste

To season
Jeera - 1 tsp
Coarsely powdered pepper - 1 tsp
Green chillies, slit - 2-3
Broken red chillies - 2-3
Cardamom - 3
Cloves - 3
Tej patta/bay leaves - 2 small pieces
Ground ginger - 1/2 tsp
Curry leaves a few

Recipe cuisine: Maharashtrian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 30 mts; Cooking time: 10 mts; 

Serves 3

Rice and dhal washed well, and soak in the measured hot water, along with turmeric powder

Add the chopped pearl onions and tomatoes, and pressure cook for 4-5 whistles. Remember to add 1 tsp ghee also, this helps in preventing the dhal from over flowing

Cooked to perfection!!!

Mash with a ladle and add salt to taste

Keep some hot water handy, add roughly a cup to bring the Khichdi to desired consistency, because as it cools down, it will become thicker.

All the above mentioned seasoning ingredients seasoned in ghee

and added

Mix well

This is the final thadka/seasoning, just before eating. In 1 tsp ghee, add ginger paste and curry leaves, 

and add

Serve this yummy Dhal Khichdi with any raita, or some tangy Yellow  Pumpkin pachadi, or some Aloo methi

This post first appeared in


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