Food Blogs
Badshahi Khichdi Recipe
While the word khichdi normally brings to mind a homely and simple meal, here is a royal version that proves the mettle of our humble khichdi. A dal-rice combo cooked with everyday spices is topped with a flavourful potato vegetable and a layer of tempered curds. Served piping hot, the Badshahi Khichdi is a satiating meal fit for a king. Yet, it is interesting to note that this recipe makes use of common ingredients and is also easy to prepare!
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
For The Rice
- 1 cup Rice chawal
- 1/2 cup toovar dal arhar
- 2 tbsp ghee
- 25 mm stick cinnamon 1”, dalchini
- pinch aasafoetida hing
- 1/4 tsp Turmeric powder haldi
- salt to taste
- 1 1/2 cups peeled potato cubes
For The Potato Vegetable
- 2 tbsp ghee
- 1 tsp Mustard seeds rai / sarson
- 1/2 cup sliced onions
- 1 tsp ginger-green chilli paste
- 1/4 tsp Turmeric powder haldi
- 1 tsp chilli powder
- 1 tsp coriander powder dhania
- salt to taste
- 1/4 cup fresh curds dahi
- 1 cup fresh curds dahi
For The Tempered Curds
- salt to taste
- 1 tsp ghee
- 1 tsp Mustard seeds rai / sarson
- 4-6 leaves Curry kadi patta
- 2 tbsp finely chopped coriander dhania
Ingredients
For The Rice
For The Potato Vegetable
For The Tempered Curds
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Instructions
For the rice
- Clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside.
- Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds.
- Add the asafoetida and turmeric powder and mix well.
- Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid, mix well. Keep aside.
For the potato vegetable
- Heat the ghee in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute.
- Add the potatoes and salt and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes or till the potatoes are cooked, while stirring occasionally.
- Remove from the flame, add the curds and mix well. Keep aside.
For the tempered curds
- Combine the curds and salt in a bowl, whisk well and keep aside.
- Heat the ghee in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds.
- Pour the tempering over the curds, mix well and keep aside.
How to proceed
- Just before serving, place the rice on a serving plate, spread the potato vegetable evenly over it and finally pour the curds evenly over it.
- Serve immediately garnished with coriander.