Recipe: Achari Rajma Ki khichdi

Recipe: Achari Rajma Ki khichdi
Thinkstock Image, Image has been used for representation purpose


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 )





By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link