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Bohri Khichdi | brown rice khichdi with toovar dal | healthy layered khichdi |
Tarla Dalal
14 May, 2018
Table of Content
Bohri Khichdi | brown rice khichdi with toovar dal | healthy layered khichdi |
Bohri Khichdi, also known as brown rice khichdi with toovar dal, is a wholesome and flavorful dish that stands out for its unique layered preparation and nutritious ingredients. Unlike traditional khichdi, this version combines brown rice and toovar (arhar) dal with a rich and tangy onion-curd gravy, giving it a fusion of textures and tastes. The Bohri community is known for their elaborate, flavourful meals, and this healthy layered khichdi truly reflects that heritage — it’s stylish, peppy, and absolutely satisfying when served hot with a bowl of low-fat curds.
To prepare the khichdi base, soak 1 cup brown rice and ¼ cup toovar dal in water for about 15 minutes, then drain. Mix a pinch of saffron (kesar) with 1 tablespoon low-fat milk to create a fragrant saffron milk mixture. Combine the soaked rice and dal with the saffron milk, salt, and 2½ cups of water in a pressure cooker. Cook for 4 whistles, then allow the steam to escape naturally. The result is a soft, aromatic khichdi that forms the hearty foundation of the dish. The use of brown rice adds a nutty flavor and boosts the fiber content, making it a healthier alternative to regular rice khichdi.
The gravy is what makes this khichdi truly indulgent. Heat a non-stick pan and dry roast ½ cup finely chopped onionsuntil golden brown. Add 2 tablespoons chilli garlic chutney, ½ teaspoon garam masala, 1 teaspoon sugar, and salt to taste. Sauté for a minute, adding a little water if needed to prevent burning. Remove from the flame and mix in ¾ cup whisked low-fat curds, ensuring the curds are added after turning off the gas to prevent curdling. This gravy adds a creamy, spicy, and tangy layer to the khichdi, making every bite flavorful and aromatic.
To assemble the Bohri Khichdi, roast ½ cup sliced onions until brown and crisp. Divide the khichdi into three portions and the gravy into two. In a glass baking dish, pour ¼ cup low-fat milk at the bottom and spread half the browned onions evenly. Layer with one portion of khichdi, then one portion of gravy. Repeat the layering process — khichdi, gravy, and finally the remaining khichdi. Top it off with the remaining roasted onions. Cover with aluminium foil and bake in a preheated oven at 200°C (400°F) for 8 minutes or microwave on high for 1 minute (without foil). The layering gives the dish its signature Bohri-style presentation.
What makes this healthy layered khichdi special is its balance of taste and nutrition. The combination of toovar dal, low-fat milk, and curds provides ample protein and calcium, which are essential for strong bones and cell repair. The use of brown rice instead of white rice enhances the fiber and keeps you full for longer. The dish is also light on oil, making it a perfect choice for those looking for a wholesome yet indulgent meal. Serve it hot with a bowl of low-fat curds or a simple salad for a complete, comforting experience.
Tips for perfect Bohri Khichdi: Always add curds after switching off the gas to prevent them from curdling. Use 99.9% fat-free milk and low-fat curds to keep the dish healthy without compromising on taste. Roast the onions slowly on a low flame to get a deep brown color and caramelized flavor. While layering, spread each portion evenly for the best texture. You can prepare the khichdi and gravy in advance and assemble it just before serving. This protein-rich, calcium-loaded, and fiber-packed khichdi makes for a truly nourishing and elegant meal that blends tradition with health.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
33 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
53 Mins
Makes
5 servings
Ingredients
For The Khichdi
1 cup brown rice
1/4 cup toovar (arhar) dal
a pinch of saffron (kesar) strands
1 tbsp low fat milk , 99.9% fat-free
salt to taste
For The Gravy
1/2 cup finely chopped onion
2 tbsp chilli garlic chutney
1/2 tsp garam masala
1 tsp sugar
salt to taste
3/4 cup whisked low fat curds
Other Ingredients
1/2 cup sliced onions
1/4 cup low fat milk - 99.9% fat-free
Method
For the gravy
- Heat a broad non-stick pan, add the onions and dry roast on a slow flame for 4 minutes or till the onions turn golden brown in colour.
- Add the red paste and dry roast on a slow flame for 1 more minute. Sprinkle a little water if the mixture starts burning.
- Add the garam masala, sugar and salt and mix well and cook on a medium flame for 1 minute.
- Remove from the flame, add the curds and whisk well. Keep aside.
For the khichdi
- Soak the brown rice and dal in a deep bowl using enough water for 15 minutes. Drain and keep aside.
- Combine the saffron and low-fat milk in a bowl, mix well and keep aside.
- Combine the drained brown rice – dal mixture, saffron-milk mixture, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
How to proceed
- Heat a small non-stick pan, add the onions and dry roast on a slow flame for 2 to 3 minutes or till they turn golden brown in colour. Keep aside.
- Divide the khichdi into 3 equal portions and the gravy into 2 equal portions.
- Put the milk at the bottom of a glass baking tray, spread half the browned onions evenly.
- Spread one portion of the khichdi in an even layer over it. Then spread one portion of the gravy evenly.
- Spread another portion of the khichdi, then a portion of the gravy and then another portion of the khichdi in even layers.
- Sprinkle the remaining browned onions over it and cover with an aluminium foil.
- Bake the khichdi in a pre-heated oven at 200°c (400°f) for 8 minutes or microwave on high for 1 minute. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.
- Serve hot.
Bohri Khichdi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 189 cal |
| Protein | 6.3 g |
| Carbohydrates | 38 g |
| Fiber | 2.1 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Sodium | 26.2 mg |
Click here to view Calories for Bohri Khichdi
The Nutrient info is complete
MLLE_N
July 4, 2020, 6:37 p.m.
super n terriblly easy to make
Leena_Dhoot
May 24, 2020, 7:46 a.m.
very fancy for khichdi!! its delicious and has a mix of flavours! its pretty time consuming..but i loved the end result! thanks.
Gandhi Dhwani
Oct. 30, 2019, 5:59 a.m.
Khichdi is always considered as boring but this not!Try this delightful combination of khichdi baked with a gravy. I am sure you will love it!
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