Bohri Dal Khichdi Recipe

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Stylish, peppy khichdi layered with a simple onion, curds, and red gravy to make a tongue-tickling delicacy. This scrumptious meal can also be made using low-fat curd to give it a healthy twist.

This dish is brimful of protein and calcium-heavy ingredients like Toor dal, milk, and curds, essential for growing bones and new body cells.

Remember to turn off the stove before adding curd to the gravy.

Ingredients- 

For Khichdi-

1 cup Brown rice

1/4 cup Toor dal (Arhar) 

a pinch of Saffron strands (Kesar) 

1 tbsp low-fat Milk

Salt to taste

For 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 Curd

Other Ingredients-

1/2 cup sliced Onions

1/4 cup low-fat milk 

Recipe for Khichdi- 

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

Recipe for Gravy-

  1. Add the chopped onions to a pre-heated, non-stick pan and dry roast on a slow flame till it turns golden brown.
  2. Add the red paste and dry roast on a slow flame for a minute. Sprinkle a little water if the mixture starts to burn.
  3. Now add garam masala, sugar, salt, and mix well. Cook on a medium flame for 1 minute.
  4. Remove from the flame, add curd, whisk well and keep it aside.

How to proceed-

  1. Heat a small non-stick pan, add the sliced onions, and dry roast on a slow flame till they turn golden brown. Keep aside.
  2. Take 3 equally divided portions of the Khichdi and 2 equal portions of the gravy.
  3. Put the milk at the bottom of a glass baking tray, spread half the browned onions evenly.
  4. Spread one portion of the khichdi in an even layer. Then spread a portion of the gravy evenly over it.
  5. Repeat the procedure till you have three layers of khichdi with 2 layers of gravy in between.
  6. Sprinkle the remaining browned onions and cover it with aluminium foil.
  7. 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 aluminum foil while microwaving, as it may cause a spark.
  8. Serve it hot.