Bohri Khichdi ( Desi Khana )
by Tarla Dalal
Added to 117 cookbooks
This recipe has been viewed 18553 times
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!
- 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.
- Add the prepared paste, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the garam masala, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the curds and mix well. Keep aside.
- Combine the rice, toovar dal and salt in a bowl and mix well. Divide into it 2 equal portions and keep aside.
- 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.
- Grease a microwave safe bowl with ghee, spread ½ the fried onions and ½ the rice-dal mixture evenly over it using a spoon.
- Pour all the prepared gravy over it and spread it evenly.
- Spread the remaining rice-dal mixture over it and spread it evenly.
- Finally spread the remaining onions over it and pour the milk evenly over it.
- Cover it with a microwave-safe plate and cook in a microwave on high for 4 to 5 minutes.
- Serve immediately with curds.
Nutrient values per serving
|Vitamin A||194.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||5.7 mg|
|Folic Acid||29.7 mcg|
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