Bihari Khichdi | How to make Bihari Khichdi

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For the last and final day of Regional Cuisine from Bihar, I have a simple Bihari Khichdi. Simple and easy to cook and it tasted heavenly!I adapted this from Priya’s and it was a delight to indulge in. It fit in so well in the meal and I really enjoyed eating. I realized that my whole masoor dal was over and I had only skinned masoor dal. So soaked it for a while and removed some of the skin. On the whole, it was a good one and I hope to repeat it.

Along with this I had made Sattu Ki Kachori, Ghugni, and Thatta Payaru Vadai




Bihari Kichdi

Ingredients Needed:

Raw Rice – 1 cup
Split Yellow Moong dal – 1/2 cup
Whole Masoor dal – 1/2 cup
Mixed vegetables – 1 cup (I used beans, carrot, and potatoes)
Ghee – 2 + 2 tbsp
Dry red chillies 1 no
Bay leaves – 2 nos
Cumin seeds – 1 tsp
Ginger garlic paste – 1 tsp
Salt to taste

To roast and powder:

Cardamom – 1
Cloves – 3
Black Cardmom – 1
Cinnamon stick – 1 inch
Chilli powder – 1/2 tsp
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp
Garam masala – 1 tsp
Turmeric powder – 1/2 tsp

How to make the Bihari Kichdi

Wash and soak the rice, dals separately.

Heat 2 tbsp ghee in a pressure cooker, add the dry red chilli, bay leaves, cumin seeds, ginger garlic paste, fry for a few minutes.

Add now the masoor dal, moong dal, and fry until they turn slightly brown.

Add the rice and saute for few minutes, now add the vegetables, 3 cups of water, salt, close it with the lid and cook up to 3 whistles.

Meanwhile roast all the spices given, under the list to Grind and grind as a fine powder.

Once the steam gets released, open the cooker, add the grounded powder, 2 tbsp Ghee and mix well.

Serve with papad. I served with Vada.


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Bihari Khichdi | How to make Bihari Khichdi
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