Ingredients Jump to Instructions ↓

  1. 2 tbsp mixed sprouts

  2. chana , chawli etc.)

  3. 2 tbsp rice (chawal) , soaked and drained

  4. 1/2 tsp ghee

  5. 1/4 tsp cumin seeds (jeera)

  6. a pinch of asafoetida (hing)

  7. 1 tsp finely chopped onions

  8. 1/2 tsp garlic (lehsun) paste

  9. salt to taste

  10. For Serving

  11. fresh curd

Instructions Jump to Ingredients ↑

  1. Heat the ghee in a pressure cooker and add the cumin seeds.

  2. When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for a few seconds.

  3. Add the onions and sauté on a medium flame again for 2 to 3 minutes.

  4. Add the rice and mixed sprouts and sauté on a medium flame for 30 seconds Add ¾ cup of water and salt, mix well and pressure cook for 3 whistles.

  5. Allow the steam to escape before opening the lid Coarsely mash the khichdi using the back of a spoon and serve lukewarm with fresh curds.


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