badshahi khichdi recipe | badshahi dal khichdi |

by Tarla Dalal

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बादशाही खिचड़ी - हिन्दी में पढ़ें (Badshahi Khichdi in Hindi)

બાદશાહી ખીચડી - ગુજરાતી માં વાંચો (Badshahi Khichdi in Gujarati)

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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!

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Badshahi Khichdi recipe - How to make Badshahi Khichdi

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Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 4Makes 4 servings

Ingredients

For The Rice
1 cup rice (chawal)
1/2 cup toovar (arhar) dal
2 tbsp ghee
4 cloves (laung / lavang)
25 mm stick cinnamon (dalchini)
a pinch asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste

For The Potato Vegetable
1 1/2 cups peeled potato cubes
2 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 cup sliced onions
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
salt to taste
1/4 cup fresh curds (dahi)

For The Tempered Curds
1 cup fresh curd (dahi)
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For the rice

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.

For the potato vegetable

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, salt, 1/4 cup hot water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally.
Remove from the flame, add the curds and mix well. Keep aside.

For the tempered curds

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.

How to proceed

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.

Badshahi Khichdi recipe with step by step photos

Like badshahi khichdi

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What is Khichdi ?

What is Khichdi ? Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day!
You can unleash your creativity and make khichdis with mind-boggling combinations of ingredients. You can even bring in international veggies, as in the Zucchini Bajra Khichdi, which brings zucchini and colourful bell pepper into the equation. Khichdis can be made quickly and conveniently in the microwave too, as in the Sprouted Moong Khichdi. Khichdi is one Indian dish that surpasses all regional barriers. It is consumed all over the country, and by Indians all over the world. However, every region has its favourites and special signature khichdis. Have a go at the special Makai ni Khichdi from Gujarat, the Gehun ki Bikaneri Khichdi from Rajasthan and the Bengali Style Brown Rice Khichdi!

What is badshahi khichdi made off?

What is badshahi khichdi made off? badshahi dal khichdi is made from 1 cup rice (chawal), 1/2 cup toovar (arhar) dal, 2 tbsp ghee, 4 cloves (laung / lavang), 25 mm (1”) stick cinnamon (dalchini), a pinch asafoetida (hing), 1/4 tsp turmeric powder (haldi), salt to taste, a potato vegetable and tempering of curds.

washing and soaking toovar dal

This is what toovar dal looks like.

Put the toovar dal in a bowl of water. With your fingers rub the dal and you can see the dirt. Change the water a 2 to 3 times till dal is clean.
Toovar dal is now clean.
Cover and soak for 15 minutes.
This is what the dal looks like after soaking.
Drain.

Keep aside.

washing and soaking rice

This is what rice looks like.
Put the rice in a bowl of water. Change the water 2 to 3 times till the rice is clean. You can see in the image below the water is dirty.
The rice is now washed.
Cover and soak for 15 minutes.

This is what the soaked rice looks like.
Drain.
Keep aside.

pressure cooking the rice and dal

Heat 2 tbls ghee in a pressure cooker,
Add 4 cloves (laung / lavang).

Add 25 mm (1”) stick cinnamon (dalchini).
Sauté on a medium flame for a few seconds.
Add a pinch asafoetida (hing).
Add 1/4 tsp turmeric powder (haldi).
Mix well.

Add 1 cup soaked rice (chawal). See above step by step on how to wash and soak rice.
Add 1/2 cup washed and soaked toovar (arhar) dal. See above on how to wash and soak toovar dal.
Add 4 cups of hot water.
Add salt to taste.
Mix well.

Pressure cook for 4 whistles. Allow the steam to escape before opening the lid. We have used a 2 litre pressure cooker.
This is what the khichdi looks like.
Mix well and keep aside.

potato vegetable for badshah khichdi

To make potato vegetable for badshahi khichdi | badshahi dal khichdi | heat 2 tbls ghee in a broad non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).

Let the seeds crackle.
Add 1/2 cup sliced onions.
Sauté on a medium flame for 1 minute.
Add 1 tsp ginger-green chilli paste.
Add 1/4 tsp turmeric powder (haldi).

Add 1 tsp chilli powder.
Add 1 tsp coriander (dhania) powder.
Sauté on a medium flame for another 1 minute.
Add 1 1/2 cups peeled potato cubes.
Add salt to taste.

Add 1/4 cup hot water.
Mix well.
Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally.
Remove from the flame, add 1/4 cup curds.
Mix well and keep aside.

for the tempered curds

In a glass bowl put 1 cup fresh curds (dahi).
Add salt to taste.
Whisk well and keep aside.
Heat 1 tsp ghee in a small non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).

Let the mustard seeds crackle.
Add 4 to 6 curry leaves (kadi patta).
Sauté on a medium flame for 15 seconds.
Pour the tempering over the curds.
Mix well and keep aside.

putting together badshahi khichdi

Just before serving, place the khichdi on a serving plate or dish.
Spread the potato vegetable evenly over it.
Finally pour the tempered curds evenly over badshahi khichdi | badshahi dal khichdi |
Serve badshahi khichdi | badshahi dal khichdi | immediately garnished with coriander.