Badshahi Khichdi

✍︎ Recipe by: Nisha Patel | ⏱ Cook Time: 30 Mins

Ingredients

  • 200g Rice
  • 100g Shayona Toor Dal
  • 2 Cloves
  • 1 Small Stick Cinnamon
  • ¼ Teaspoon Ghee
  • Salt, To Taste
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Chilli and Ginger Paste
  • 1 Teaspoon Shayona Mustard Seeds
  • 1 Teaspoon Coriander Powder
  • 3 Tablespoons Fresh Yoghurt
  • 2 Medium Potatoes, Peeled And Diced
  • 2 Medium Tomatoes, Diced
  • 2 Tablespoons Chopped Fresh Coriander

Instructions

  • Rinse the rice and dal separately and soak in hot water for 15 minutes. Drain before using.

  • Heat the ghee in a pressure cooker. Add the cloves and cinnamon stick.

  • Add Shayona Mustard Seeds and allow them to splutter. Stir in the chilli and ginger paste.

  • Add the diced potatoes and salt, pour in a little water, and stir. Cook for a few minutes.

  • Add the diced tomatoes and a little more salt and cook until slightly soft.

  • Add the drained Shayona Toor Dal and cook for a few more minutes.

  • Stir in the drained rice, remaining salt, red chilli powder, and coriander powder. Mix well.

  • Pour in 1 litre of hot water and pressure cook on full heat for 15 minutes.

  • Once cooked, stir in the yoghurt and garnish with chopped coriander.

Serve

Serve hot as a wholesome, flavourful meal.

Cooking Time

Approximately 40-55 minutes, including preparation and cooking. Cooking time may vary with larger quantities.