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Badshahi Khichdi
Author:
EasyRecipes .
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A khichdi layered with a potato vegetable topped with tempered curds makes a meal by itself.
Ingredients
- 1 cup rice (chawal)
- ½ cup toovar (arhar) dal
- 2 cloves (laung / lavang)
- 25 mm (1") stick cinnamon (dalchini)
- a pinch of asafoetida (hing)
- ¼ tsp turmeric powder (haldi)
- 2 tbsp ghee
- salt to taste
- For The Potato Vegetable
- 4 medium sized potatoes , cubed
- 1 tsp ginger-green chilli paste
- 1 tsp mustard seeds ( rai / sarson)
- 2 onions , sliced
- ¼ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp coriander (dhania) powder
- 3 tbsp curds (dahi)
- 2 tbsp ghee
- salt to taste
- For The Tempered Curds
- 1 cup fresh curds (dahi)
- 1 tsp mustard seeds ( rai / sarson)
- 4 to 6 curry leaves (kadi patta)
- 1 tsp ghee
- salt to taste
- For The Garnish
- 2 tbsp chopped coriander (dhania)
Instructions
- For the rice
- Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
- Heat the ghee in a pressure cooker, add the cloves and cinnamon and stir fry for half a minute. Then add the asafoetida and turmeric powder.
- Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.
- For the potato vegetable:
- Heat the ghee in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
- Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
- Add the potatoes and salt and saute for some more time.
- Add the curds, mix well and keep aside.
- For the tempered curds:
- Whisk the curds with salt and keep aside.
- Heat the ghee in a small pan and add the mustard seeds to it.
- When they crackle, add the curry leaves and pour over the curds. Mix well.
- How to proceed:
- Place the potato vegetable at the bottom of a serving dish.
- Top with a layer of the rice over it.
- Pour the curds on top and garnish with the chopped coriander.
- Serve hot.
