Badshahi Khichdi


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Badshahi Khichdi, made of cooked rice and dal layered with a semi-spicy potato curry and topped with a tempered curd mixture.

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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!

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Makes 4 servings
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Ingredients


For The Rice
1 cup rice (chawal)
1/2 cup toovar (arhar) dal
2 tbsp ghee
4 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
a pinch asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste

For The Potato Vegetable
1 1/2 cups peeled potato cubes
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 (dhania) powder
salt to taste
1/4 cup fresh curds (dahi)

For The Tempered Curds
1 cup fresh curds (dahi)
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
For the rice

  1. Clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside.
  2. Heat the ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds.
  3. Add the asafoetida and turmeric powder and mix well.
  4. Add the rice, toovar dal, salt and 4 cups of hot water, mix well and pressure cook for 4 whistles.
  5. Allow the steam to escape before opening the lid, mix well. Keep aside.

For the potato vegetable

  1. Heat the ghee in a broad non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
  3. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté on a medium flame for another 1 minute.
  4. 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.
  5. Remove from the flame, add the curds and mix well. Keep aside.

For the tempered curds

  1. Combine the curds and salt in a bowl, whisk well and keep aside.
  2. Heat the ghee in a small non-stick pan and add the mustard seeds.
  3. When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds.
  4. Pour the tempering over the curds, mix well and keep aside.

How to proceed

  1. 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.
  2. Serve immediately garnished with coriander.
RECIPE SOURCE : ChawalBuy this cookbook
3 reviews received for Badshahi Khichdi
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
kumarmohanaDecember 20, 2010

Really enjoyed making this item.Something totally differnet than normal was this item
6 of 6 members found this review helpful

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Helpful reviews for this recipe
Reviewed December 20, 2010by kumarmohana

Really enjoyed making this item.Something totally differnet than normal was this item

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6 of 6 members found this review helpful
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Reviewed May 06, 2014by loves cooking

It's a two in one dish which combines a curry with ordinary khichdi and makes it delightfully tasty. Will make a simple meal that will fill you up.

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Reviewed January 10, 2013by Loves Food

Lovely curd based Khichdi.

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