by Tarla Dalal
Added to 645 cookbooks
This recipe has been viewed 85384 times
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!
- 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.
- 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.
- 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.
- 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.
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