Badshahi Khichdi

By Admin Food Food Hong Kong    ,

March 28, 2015

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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!

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 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 (1”) 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 curds (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)

Directions

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 and salt and mix well. Cover with a lid and cook on a medium flame for 5 to 7 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.

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