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Badshahi Khichdi

Badshahi Khichdi
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.
  • 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)
  1. For the rice
  2. Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
  3. 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.
  4. Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.
  5. For the potato vegetable:
  6. 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.
  7. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
  8. Add the potatoes and salt and saute for some more time.
  9. Add the curds, mix well and keep aside.
  10. For the tempered curds:
  11. Whisk the curds with salt and keep aside.
  12. Heat the ghee in a small pan and add the mustard seeds to it.
  13. When they crackle, add the curry leaves and pour over the curds. Mix well.
  14. How to proceed:
  15. Place the potato vegetable at the bottom of a serving dish.
  16. Top with a layer of the rice over it.
  17. Pour the curds on top and garnish with the chopped coriander.
  18. Serve hot.

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