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- long grain rice, soaked in water for an hour (1.5 cup) + toor dal/ arhar dal, soaked in water for an hour (1/2 cup)
- Ghee, 2 tbsp
- Cumin seeds, 1 tsp
- Onion, finely chopped, 2 tbsp
- Tomato, finely chopped, 4 tbsp
- Ginger garlic paste, 1.5 tbsp
- Green chili, finely chopped, 1 tsp
- Asafoetida, 1⁄2 tsp
- Whole spices ( cinnamon stick 1 no, cloves 2 to 3 no, bay leaf 1 no, whole red chili 2 to 3 no)
- Turmeric powder, 1⁄4 tsp
- Red chili powder, 1 tsp
- Kasuri methi powder, 1 tbsp
- Shaman's rajwadi garam masala , 1 tbsp
- Water, as required
- Salt to taste
- Coriander, finely chopped, 2 tbsp
- Pressure cook soaked dal and rice together with sufficient water in a cooker till 3 whistles.
- Heat ghee in a pan.
- Add cumin seeds, and whole spices to it. Add asafoetida to it.
- Add chopped onion and tomato to it. Let it turn mushy and softened.
- Add green chili and ginger garlic paste to it.
- Add all powdered spices to it.
- Add some water to it.
- Add boiled khichdi to it.
- Add salt to adjust to its taste.
- Garnish it with chopped coriander.
- Serve it hot with buttermilk or plain curd
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