India is a country where on every kilometer you will get different language and different types of food where I live on every 14th January we celebrate Makarsankranti  in which in breakfast we eat dahi-chuda(flattend rice with curd/yogurt ) with some jaggery the dish is quite filling that after this you don’t want to  eat anything until evening so In Dinner we eat something light like khichdi/porridge but this is not like our regular khichdi we prepare it in a totally different way .


Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Servings: 4


  • pressure cooker


  • 1-2 Bay Leaf
  • 1-2 Red Chili
  • 1 tsp Hing/Asafoetida
  • 1 tsp Cumin Seeds
  • 1 tsp Ginger- Garlic Paste
  • Salt as per your taste
  • 1 tsp Garam masala powder
  • 1/2 Cup Moong Dal Washed
  • 1/2 Cup Basmati Rice Cleaned and Washed
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander powder


  • 1/2 Cup Carrot
  • 1/2 Cup Cauliflower
  • 1/2 Cup Peas
  • 1/2 Cup Potato
  • 1 Tomato


  • Heat oil/ghee in a pressure cooker add 1 bay leaf,1 red chili,1tsp cumin seeds,½tsp hing/asafoetida saute until they splutter.
  • Add all the diced vegetables saute until they turn brown then add 1 tsp ginger-garlic paste saute until the raw smell goes .
  • Add all the spices along with salt as per your taste and 1 chopped tomato
  • Add rice and dal saute for a couple of minute then add 3-4 cups of water cover and pressure cook for 5 whistle on medium flame the khishdi/porridge should be mushy


Always use basmati rice to get the rich flavor you may use vegetables of your choices we serve it with chokha ,papad ,pickle, curd and ghee chokha is mashed potatoes fried with some tempering and chopped onions .In a pan heat some mustard oil temper it with some black mustard seeds,cumin seeds,and few finely chopped green chillies with a pinch of hing/asafoetida saute until they turns aromatic then add finely chopped onions fry until they turns brown then add boiled or mashed potatoes fry for couple of minutes and chokha is ready.



so for this recipe you need moong dal and basmati rice in 1:1 ratio means 1/2 cup lentil and 1/2 cup rice few chopped vegetables here i am using 1 carrot finely diced ,1 cup cauliflower coarsely chopped,1 potato diced in cubes ,1/2 cup peas ,1 cup tomato it’s totally optional you may use vegetables of your choice ,1 tsp ginger-garlic paste ,1/2 tsp black-pepper powder ,1/2 tsp cumin powder ,few whole spices like 1-2 bay leaf,1-2 red chili,1 tsp cumin seeds,1/2 tsp asafoetida, 2-3 tbsp ghee/oil now heat a pressure cooker add 2 tbsp oil then add cumin,red chili, and bay leaf and last asafoetida let them splutter till you they turn brown then add all the chopped veggies except the tomatoes fry until until they turn light brown then add ginger- garlic paste and all the spices and 1/2 tsp garam masala ppowder fry unntil the raw smell goes now add the washed rice and dal mixture then add 3-4 glass water add salt as per your taste ,then add 1/2 tsp turmeric powder,1/2 tsp red chili powder,1/2 tsp coriander powder mix thwm well and then cover the pressure cooker and cook for 2-3 whistle .the khichdi should be mushy .

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