Bihari Khichdi
Veg
Rice and moong dal cooked together until softly merged, flooded with ghee and served with chura (flattened rice), achar, and chokha — the ritual Makar Sankranti meal of Bihar eaten on the winter solstice festival, a dish of profound cultural importance across the state.
Cuisines
Bihari
Best for
Lunch
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 |
| 4 cups | water |
| 1 medium | potato, peeled and diced |
| 1 medium | carrot, diced |
| 1/4 cup | green peas |
| 1 teaspoon | cumin seeds |
| 1 inch | ginger, grated |
| 2 tablespoons | ghee |
| 1 | bay leaf |
| 1 teaspoon | turmeric powder |
| 1 | green chili, slit |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Wash and soak the basmati rice and moong dal together for 30 minutes.
- 2 Heat ghee in a pressure cooker over medium heat.
- 3 Add cumin seeds and bay leaf, sauté until fragrant.
- 4 Add grated ginger and green chili, sauté for another minute.
- 5 Add diced potato, carrot, and green peas, stir well.
- 6 Drain the soaked rice and dal, and add them to the cooker.
- 7 Add turmeric powder and salt, mix thoroughly.
- 8 Pour in the water and stir everything together.
- 9 Close the lid of the pressure cooker and cook for 2 whistles on medium heat.
- 10 Allow the pressure to release naturally before opening the lid.
- 11 Garnish with fresh coriander leaves and serve hot.
Tips
For extra flavour, use whole spices in the oil first.