Shabudhana Kichidi


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This dish should be served a little soggy and should not get too dry.
this can also be eaten on days of fast as it does not contain onions or garlic.

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Shabudhana Kichidi recipe - How to make Shabudhana Kichidi

Preparation Time:    Cooking Time:    Total Time:    


Shabudhana - 3/4 cup
Moong Daal - 1/2 cup
Cabbage(cut into big pieces) - 1 cup
Potatoes(cut into big pieces - 3/4 cup
Cauliflower flowrets - 1/2 cup
Beans(chopped) - 1/4 cup
1/2 cup green peas
Tomatoes(chopped) - 1/2 cup
2 tbsp oil
Bay leaves - 2-3
2 red chillies
1/2 tsp cumin seeds (jeera)
green chilli - 1
1 tsp ginger (adrak) paste
1/2 tsp turmeric powder (haldi)
Jeera Pdr - 1/2 tsp
Dhania Pdr - 1/2 tsp
1/2 tsp sugar
coriander leaves(chopped) - 1/2 cup
salt to taste

  1. Fry the shabudhana in a pan with no oil for 2 minutes and keep aside.
  2. Boil the moong dhaal until cooked and keep aside.
  3. Heat oil in a pan.
  4. Add the bay leaves, red chillis, jeera, green chillis and ginger paste.
  5. Add the vegetables and fry for 2 minutes.
  6. Add 1/2 cup of water and cook until the vegetables are 3/4 cooked.
  7. Add the haldi, jeera, dhania powders, salt and sugar.
  8. Add the shabudhana and dhaal and cook until the veges and shabu are cooked.
  9. Garnish with coriander leaves.

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This recipe was contributed by Goonkie on 07 Feb 2001

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