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.
Bihari Khichdi | How to make Bihari Khichdi
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.
You can make a healthy Little Millet Khichdi too.
vaishali sabnani says
It was very recently in Delhi rhat we went to eat Bihari cuisine , the flavors are mind blowing ! The khichdi looks fantastic and has wonderful flavors .
Priya Suresh says
Thanks for mentioning me Valli, i make this khichdi quite often as its very easy to dish out. Nutritious one pot meal.
Smruti Shah says
Khichdi with freshly ground masala sounds really good. Lovely three days you shared; it completes an entire Bihari meal!
Pavani N says
That is a comforting and delicious looking khichdi. Loved your Bihari dishes this week Valli.
Nalini's Kitchen says
Comforting kichadi and the addition of freshly ground spice powder makes it so delicious..Nice and wonderful spread.
www.annapurnaz.in says
Khichdi in any form is my all time favorite....sounds amazing na as its considered sick people's diet, but that's true for me