Lunch · Sakhree
Ufri Khichadi
Rice & split green gram pulao-style khichdi
A firm, un-mashed khichdi of rice and split green gram (moong dal) cooked with salt and finished with ghee on a tawa.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main ingredients
For cooking
Method
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Wash and soak. Rinse the rice and moong dal thoroughly, then soak them together in water for .
Cook. Using the same soaking water, cook both on a medium flame with salt until soft and fully done.
Simmer. Drain off any excess water if needed. Set the pot on a tawa (flat griddle), add the ghee, mix gently, and simmer for .
Serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
tips: "Chef's tip: keep the cooking water and mash or purée the mixture lightly, and it becomes Naram Khichdi, the softer, porridge-like version. Adjust the water for a drier, pulao-style result or a softer, looser one." variations: Naram Khichdi — "the mashed or puréed, soupier form, often given to children, the elderly or people recovering from illness."; Jeera Ufri Khichdi — "add a cumin tempering in ghee before serving, for aroma."; Vegetable Ufri Khichdi — "add small amounts of carrot, peas or bottle gourd for a heartier one-pot meal."; Festival fasting version — "keep the seasoning minimal so the rice and dal flavours stand out."
Serve with
Hot, with Tamatay Batatay jo Saag, Dahi Ji Kadi or Sacho Saag. A lighter-meal and recovery-from-illness food, as well as an everyday meal.
Recipes mentioned here
Nutrition
EstimatedPer serving
430 kcal
- Protein
- 18 g
- Carbohydrate
- 79 g
- Fat
- 3 g
The recipe serves 3–4.
Whole recipe
1,490 kcal
- Protein
- 62 g
- Carbohydrate
- 278 g
- Fat
- 11 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best eaten fresh; reheat with a little water or ghee to bring back the texture.
About this dishDid you know?, Cultural note
Did you know?
In Bhatia cooking, khichdi is regarded as a complete one-dish meal of grain plus lentil.
Cultural note
A beloved everyday comfort food in Thathai Bhatia homes, served in convalescence, on light-meal days, or with Tamatay Batatay jo Saag, Dahi ji Kadi or Sacho Saag.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos