Banarasi Khichdi
Veg
Soft moong dal and rice khichdi cooked until porridge-smooth and lavishly finished with ghee — the sacred offering (prasad) at Kashi Vishwanath and a comforting everyday meal during monsoon.
Cuisines
Banarasi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 1/2 cup | split yellow moong dal |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger paste |
| 1 cup | mixed vegetables (carrots, peas, potatoes) |
| 4 cups | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the basmati rice and moong dal together for 20 minutes.
- 2 Heat ghee in a pressure cooker over medium heat.
- 3 Add cumin seeds and mustard seeds. Let them splutter.
- 4 Add ginger paste and sauté for a minute until fragrant.
- 5 Add mixed vegetables and sauté for 2-3 minutes.
- 6 Drain the soaked rice and dal, and add them to the cooker.
- 7 Add turmeric powder, red chili powder, and salt. Stir well.
- 8 Pour in the water and mix everything together.
- 9 Close the lid of the pressure cooker and cook for 3 whistles.
- 10 Allow the pressure to release naturally before opening the lid.
- 11 Garnish with chopped coriander leaves before serving.
Tips
For extra flavour, use whole spices in the oil first.