Bihari Khichdi | How to make Bihari Khichdi

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 Suresh'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

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 chili, 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.

Recipe

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5 from 1 vote

Bihari Khichdi | How to make Bihari Khichdi

Course Main Dish - Rice

Cuisine Bihar

Author Srivalli

Ingredients

• 1 cup Rice Raw
• 1/2 cup Split Yellow Moong Dal
• 1/2 cup Whole Masoor Dal
• 1 cup Mixed Vegetables (I used beans, carrot, and potatoes)
• 2 + 2 tbsp Ghee
• 1 Dry Red Chillies
• 2 Bay Leaves
• 1 tsp Cumin Seeds
• 1 tsp Ginger Garlic Paste
• Salt to taste

To Roast and Powder

• 1 Cardamom
• 3 Cloves
• 1 Black Cardamom
• 1 inch Cinnamon Stick
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Garam Masala
• 1/2 tsp Turmeric Powder

Instructions

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 chili, 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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You can make a healthy Little Millet Khichdi too.