Bohri Khichdi ( Desi Khana )

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Cooked rice and dal are layered with a special gravy made with bohri masala, and topped with deep-fried onions. The texture after baking and the confluence of flavours make the bohri khichdi an experience par excellence!

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Gravy
2 tbsp ghee
1/2 cup finely chopped onions
a pinch of garam masala
1 tsp sugar
salt to taste
3/4 cup whisked fresh curds (dahi)

To Be Ground Into A Smooth Paste Using A Little Water (for The Gravy)
1/2 cup roughly chopped onions
4 garlic (lehsun) cloves
2 green chillies , roughly chopped
1 1/2 tsp roasted cumin seeds (jeera)
5 whole dry kashmiri red chillies , broken into pieces

Other Ingredients
3 cups cooked rice (chawal)
1 1/2 cups cooked toovar (arhar) dal
salt to taste
1 cup thinly sliced onions
2 tsp oil
2 tsp ghee for greasing
2 tsp milk

For Serving
curd (dahi)

For the gravy

  1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  2. Add the prepared paste, mix well and sauté on a medium flame for 1 to 2 minutes.
  3. Add the garam masala, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  4. Switch off the flame, add the curds and mix well. Keep aside.

How to proceed

  1. Combine the rice, toovar dal and salt in a bowl and mix well. Divide into it 2 equal portions and keep aside.
  2. Combine the onions and oil in a microwave safe plate and microwave on high for 4 to 5 minutes or till the onions turn crispy.
  3. Grease a microwave safe bowl with ghee, spread ½ the fried onions and ½ the rice-dal mixture evenly over it using a spoon.
  4. Pour all the prepared gravy over it and spread it evenly.
  5. Spread the remaining rice-dal mixture over it and spread it evenly.
  6. Finally spread the remaining onions over it and pour the milk evenly over it.
  7. Cover it with a microwave-safe plate and cook in a microwave on high for 4 to 5 minutes.
  8. Serve immediately with curds.

RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 17 Mar 15 04:43 PM

Spicy tangy curd gravy, is just a burst of flavours in the mouth. The rice is so moist, and the dal in it just completes the meal.
 on 14 Jan 13 12:30 PM

Rice with toovar dal and the awesome gravy make a great Bohri khichadi. The curd adds the perfect sour tang.