Bohri Khichdi


by


5/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 64 cookbooks
This recipe has been viewed 32202 times
  

Stylish, peppy khichadi! Layer the khichadi with a simple onion, curds and red paste gravy to make a tongue-tickling delicacy. Serve hot with low fat curds to enjoy a totally scrumptious meal. Toovar dal, milk and curds, most of the ingredients used in this dish brim with protein and calcium, which are important for growing bones and new body cells. While making the gravy, remember to add curds after switching off the gas to avoid curdling.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients



For the khichdi
1 cup long grained rice (basmati)
1/4 cup toovar (arhar) dal
salt to taste
a pinch of saffron (kesar) strands mixed with १ tablespoon low fat milk (99.9% fat-free, readily available in the market)

For the gravy
1/2 cup finely chopped onions
2 tbsp Red Paste
1/2 tsp garam masala
1 tsp sugar
salt to taste
3/4 cup low fat curds (dahi), beaten

Other ingredients
1/2 cup sliced onions
1/4 cup low fat milk (99.9% fat-free, readily available in the market)

Method

    For the khichdi

    1. Clean, wash and soak the rice and dal in water for 15 minutes. Drain and keep aside.
    2. Combine together all the ingredients along with 2½ cups of water and pressure cook for 2 whistles.
    3. Allow the steam to escape before opening the lid. Keep aside.

    For the gravy

    1. Heat a non-stick pan on a medium flame and when hot, lower the flame, add the onions and dry roast till the onions turn light brown in colour.
    2. Add the red paste and dry roast for a minute. Sprinkle a little water if the mixture starts burning.
    3. Add the garam masala, sugar and salt and mix well.
    4. Remove from the flame, add the curds and whisk well. Keep aside.

    How to proceed

    1. Heat a non-stick pan over a medium flame and when hot, add the onions.
    2. Lower the flame, dry roast while stirring continuously till they turn golden brown. Keep aside.
    3. Divide the khichdi onto 3 equal portions and the gravy into 2 equal portions.
    4. Put the milk at the bottom of a glass baking tray, spread half the browned onions evenly.
    5. Spread one portion of the khichdi in an even layer over it, then one portion of the gravy.
    6. Spread another portion of the khichdi, then a portion of the gravy and then another portion of the khichdi in even layers.
    7. Sprinkle the remaining browned onions over it, cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 5 minutes or microwave for 1 minute. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.
    8. Turn upside down on a large serving plate just before serving.
    9. Serve hot.
    RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
    2 reviews received for Bohri Khichdi
    2 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    MLLE_NSeptember 29, 2012

    super n terriblly easy to make

    See other 5 star, 4 star, 3 star reviews.
    See more favourable reviews...

    No critical reviews posted for this recipe
    Helpful reviews for this recipe
    Reviewed September 29, 2012by MLLE_N

    super n terriblly easy to make

    Was this review helpful?   


    Report this Reported by 1 member
    Reviewed December 09, 2010by Leena_Dhoot

    very fancy for khichdi!! its delicious and has a mix of flavours! its pretty time consuming..but i loved the end result! thanks.

    Was this review helpful?   

    0 of 2 members found this review helpful
    Report this Reported by 1 member
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Unexplored Frontiers of Chinese Cuisine

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email