Badshahi Dal Khichdi Recipe

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While the word khichdi is strongly associated with a homely meal. Well, here’s a royal version of Khichdi that proves the mettle of this humble dish. A combo of dal-rice cooked with everyday spices, topped with a flavourful potato and a layer of tempered curds. When served hot, the Badshahi Khichdi is a flavoursome meal fit for Royalty. You only need your everyday spices to prepare this fairly easy-to-cook recipe. 


For The Rice

1 cup rice (chawal)

1/2 cup Toor (arhar) dal

2 tbsp ghee

4 cloves (laung / lavang)

25 mm (1”) stick cinnamon (dalchini)

a pinch asafoetida (hing)

1/4 tsp turmeric powder (haldi)

salt to taste

For the Potatoes 

1&1/2 cups peeled potato cubes

2 tbsp ghee

1 tsp mustard seeds ( rai / sarson)

1/2 cup sliced onions

1 tsp ginger-green chilli paste

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

1 tsp coriander (dhania) powder

salt to taste

1/4 cup fresh curds (dahi)

For Tempered Curd

1 cup fresh curds (dahi)

salt to taste

1 tsp ghee

1 tsp mustard seeds ( rai / sarson)

4 to 6 curry leaves (kadi patta)

For Garnishing

2 tbsp finely chopped coriander (dhania)


For the rice

1.   Clean, wash and soak Rice with Toor dal in water for 15 minutes. Then drain the water and keep it aside.

2.   Heat ghee in a pressure cooker, add the cloves and cinnamon and sauté on a medium flame for a few seconds.

3.   Add the asafoetida and turmeric powder and mix well.

4.   Add the Rice, Toor dal, salt, and 4 cups of hot water, mix well. Pressure cook for 4 whistles.

5.   Allow the steam to escape before opening the lid, mix well. Keep aside.

For the Potato preparation

1.   Heat ghee in a broad non-stick pan and add mustard seeds.

2.   When the seeds start to crackle, add onions and sauté for a minute on medium flame.

3.   Add a paste of ginger and green chilli with turmeric powder, chilli powder, and coriander powder and sauté on a medium flame for another 1 minute.

4.   Add the potatoes, salt and mix well. Cover with a lid and cook for 5 to 7 minutes on a medium flame or till the potatoes are cooked, while stirring occasionally.

5. ,Get it down from the stove, add curds and mix well. Keep it aside.

For the tempered curds

1.   Combine the curds and salt in a bowl, whisk well and keep aside.

2.   Heat the ghee in a small non-stick pan and add the mustard seeds.

3.   When the seeds crackle, add the curry leaves and sauté on a medium flame for 15 seconds.

4.   Pour the tempering over curd, mix well and keep aside.

How to proceed

1.   Take a serving of rice on a plate, spread the cooked potatoes evenly over it, and finally pour the curd.

2.   Garnish with coriander and serve immediately.

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