Why recepie famous for?
Badshahi khichudi is an innovative khichdi or rice-dal based preparation which is full of flavour , taste and health benefits. A combinations of lentils like chana dal, moong dal,masur dal with onion, potato, coconut and spices, badshahi khichudi or khichdi is served best with batter fried vegetables or bhajias.
Ingredients
100 gms rice (chawal)
30 gms moong dal (split green gram)
30 gms masoor dal (split red lentil)
30 gms chola dal (split cow peas)
1/2 cup chopped onions
1/2 cup chopped potatoes
1/4 cup freshly grated coconut
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp cumin seeds (jeera)
1 tsp garam masala
2 tbsp crushed garlic (lehsun)
1 tbsp grated ginger (adrak)
5 to 6 chopped green chillies
ghee for cooking
salt to taste
Instructions
Clean, wash and soak the dal and rice in enough water for 20 minutes.
Drain and keep aside.
Combine the coriander leaves, ginger and garlic and blend in a mixer till smooth. Keep aside.
Blend the coconut into a fine paste and keep aside.
Heat 2 tbsp ghee in a kadhai, add the onions and saute till the onions turn golden brown in colour.
Add the garlic, ginger and green chillies and saute for 2 minutes.
Add the garam masala and coconut paste, mix well and saute for 3 minutes.
Add little luke warm water, mix well and simmer for 5 minutes.
Add the chola dal, and after 10 minutes, add the moong dal and after 10 mins add the masoor dal and rice.
Mix well, add water and cook till the water is evaporated.
Add potato and salt, mix well and when the water starts bubbling, lower the flame and simmer till rice and dal are cooked.
Serve hot with bhaja
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