Thursday, 27 June 2013


Khicdhi was the most sought lunch during my stay in hostel as this one of those dishes which was made the BEST by the cook!! I have tasted different versions of khicdhi... viz the gujrati one with kadhi , the spicy punjabi version with kadhi and pakoda and the bihari version with the chaar yaar i.e DAHI,PAPAD,GHEE,ACHAR. Sometimes its even served with IMLY KI CHUTNEY AND ALOO KA BARTHA. Earlier in this blog i have posted recipe for  Shahi khicdhi and this time am sharing recipe for Simple khicdhi.I think every family has its own blend of masalas and dals for making khicdhi. This version am sharing is my made by my dad. No matter how hard i try i can never the taste,texture as him. Thats why i request him to make it for me atleast once a week. 

Ingredients required:-

for the khicdhi:-

  • 2 cups of Rice (washed)
  • 2 cups of dals ( Mix of moong dal,toovar dal,chaana dal)***
  • 2 tspn of turmeric powder
  • 2 tspn each of cumin seeds(jeera),Mustard seeds( rai)
  • 1 tspn of fenugreek seeds
  • 2-3 cloves( lavang)
  • 1-2 pieces of cinnamom
  • 2-3 tspn of peppercorns or as per taste
  • 1 tspn of asafoetida(hing)
  • Few tspn of oil
  • Salt to taste
  • Water as required to pressure cook dal and rice.
Procedure to make:-
  • Firstly wash together dals and rice separately and keep aside.
  • In a mortar and pestle crush together lavang and cinnamom and pepper corn ( you can slightly dry roast before crushing)
  • Now in a pressure cook heat oil and add cumin seeds,mustard seeds and fenugreek,
  • After its starts spluttering adding ground powder mentioned above.
  • Add asafoetida.
  • Now first add the dals and saute for sometime.
  • Finally add rice and turmeric.
  • Add water as much as you want and salt as per taste.
  • Pressure cook till done.
Serve hot with Boondi raitha, pickle,ghee and aloo ka bartha and papad.

to make aloo ka bartha- Boil and peel potatoes. Mash potatoes and to this add finely chopped onions, Two tspn of lime juice and finely chopped green chillies and coriander.