Boiled rice- 500 gm
Ginger garlic paste – 50 gm
Green chili – 10 np
Green cardamom – 10 gm
Clove – a few
Bay leaf – a few
Ghee – 50 gm
Turmeric powder – a bit
Salt – to taste
Red chili pickle –50 gms
Milk – 100 ml
Boiled rajma – 200 gm
Urad chilkha wali – 500 gm
Urad wash – 1 kg
Hing – 1 bit
Black pepper – to season
Saunf – 10 gm
Baking powder – 10 gm
Makhani gravy – 50 gm
Red chili powder – a bit
Wash the dals in cold water and soak in cold water for 24 hrs.
Grind them coarsely in the grinder or blender.
Add black pepper, saunf, hing, salt and baking powder.
Set in a tray and steam them for 30 minutes.
Cut it into rounds with the help of a cutter.
Take a pan and add refined oil or desi ghee.
Temper with bay leaf, clove, and cardamom.
Add ginger garlic paste, turmeric and salt.
Add boiled rice, boiled rajma, milk and water.
Add red chili pickle. Khichdi is ready.
Fry the wadi in hot oil till it becomes crisp.
Add the wadi in Makhani gravy which is tempered with hing, green chili, chopped ginger and red chili powder.
Keep it warm.
Plate the khichdi with wadi .
Garnish with coriander
(Recipe Credit: Chef Nishant Choubey, Dusit Devarana )