Bohri Khichdi

by Tarla Dalal

Bohri Khichdi, stylish, peppy khichdi! Layer the khichdi with a simple onion, curds and red paste gravy to make a tongue-tickling delicacy.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD

Added to 86 cookbooks This recipe has been viewed 82457 times

Stylish, peppy khichdi! Layer the khichdi with a simple onion, curds and red paste gravy to make a tongue-tickling delicacy. Serve hot with low fat curds to enjoy a totally scrumptious meal.

Toovar dal, milk and curds, most of the ingredients used in this dish brim with protein and calcium, which are important for growing bones and new body cells.

While making the gravy, remember to add curds after switching off the gas to avoid curdling.

Add your private note

Bohri Khichdi recipe - How to make Bohri Khichdi

Tags

Preparation Time: 20 mins Cooking Time: 33 mins Total Time: 53 mins 5Makes 5 servings
Show me for servings

Ingredients

For The Khichdi
1 cup brown rice
1/4 cup toovar (arhar) dal
a pinch of saffron (kesar) strands
1 tbsp low fat milk , 99.9% fat-free
salt to taste

For The Gravy
1/2 cup finely chopped onions
2 tbsp red paste
1/2 tsp garam masala
1 tsp sugar
salt to taste
3/4 cup whisked low fat curds

Other Ingredients
1/2 cup sliced onions
1/4 cup low fat milk - 99.9% fat-free

Method

For the khichdi

Soak the brown rice and dal in a deep bowl using enough water for 15 minutes. Drain and keep aside.
Combine the saffron and low-fat milk in a bowl, mix well and keep aside.
Combine the drained brown rice – dal mixture, saffron-milk mixture, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Keep aside.

For the gravy

Heat a broad non-stick pan, add the onions and dry roast on a slow flame for 4 minutes or till the onions turn golden brown in colour.
Add the red paste and dry roast on a slow flame for 1 more minute. Sprinkle a little water if the mixture starts burning.
Add the garam masala, sugar and salt and mix well and cook on a medium flame for 1 minute.
Remove from the flame, add the curds and whisk well. Keep aside.

How to proceed

Heat a small non-stick pan, add the onions and dry roast on a slow flame for 2 to 3 minutes or till they turn golden brown in colour. Keep aside.
Divide the khichdi into 3 equal portions and the gravy into 2 equal portions.
Put the milk at the bottom of a glass baking tray, spread half the browned onions evenly.
Spread one portion of the khichdi in an even layer over it. Then spread one portion of the gravy evenly.
Spread another portion of the khichdi, then a portion of the gravy and then another portion of the khichdi in even layers.
Sprinkle the remaining browned onions over it and cover with an aluminium foil.
Bake the khichdi in a pre-heated oven at 200°c (400°f) for 8 minutes or microwave on high for 1 minute. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.
Serve hot.