Dal Khichdi


Today’s recipe is another classic dish. Dal Khichdi has as many recipes as there are people eating it and I thought I should put my version on paper (or screen) and send it into the world to jostle for space among the other simple and complex khichdi recipes. This is the version that the family has finally accepted after my innumerable attempts to get them to have a veggie filled version.

My usual khichdi theme is tossing in bits and pieces of all available vegetables, finely chopped and adding as much rice and lentils as I can find around. But the husband and daughter have never relished it (I loved it) and would constantly complain about having to eat it and expected me to feel obliged for it. Ha! Me cooking and me also obliged? Not happening.


During one of our trips to the restaurant, Rajdhani I caught my husband relishing the khichdi there and was obviously infuriated. He, to be fair, said he loved the dish without the veggies in it and promised to eat it if I could recreate the same taste. So this is my attempt at recreating the khichdi of Rajdhani. Though it is not a hundred percent similar, it is so aromatic and flavorful. More importantly the husband and daughter relish it. Mission Impossible is possible, after all.

Protein – Split skinless green gram / yellow mung / paitham parupu

Serves 3-4 people


Raw rice                                        3/4 cup

Split skinless green gram          1/2 cup

Ghee / clarified butter                2-3 tbsp

Roasted cumin powder              2-3 tsp

Turmeric powder                        1/4 tsp

Asofoetida                                     1-2 tsp





  • Wash the rice and lentils 2-3 times and set aside
  • The khichdi can either be made in the pressure cooker or in a pan. Pressure cooker is easier since it needs minimal involvement from you.
  • If you are using the pressure cooker, add the rice, lentils, salt and 4 1/4 cups of water and cook for 3-4 whistles. Open after the pressure has completely left, around 15 minutes.
  • If you are like me and like to have more control on the dish, then use a pan
  • Take a large pan and put it on the gas
  • Add the rice, lentils and 3 cups of water
  • Cover and cook on high for 5-7 minutes. Check every 3 minutes or so to see how the cooking is coming along
  • Add salt, turmeric powder and 1 tsp of roasted cumin powder and 1 cup water and mix well
  • Continue cooking till the rice and lentils form a mushy mixture and have absorbed nearly the entire water
  • If you like a runny khichdi, then add additional water as per your need and cook for 2-3 minutes
  • If you don’t want it runny, then open and cook on simmer till the khichdi gets a little thick
  • Always turn off the gas when the khichdi is little more runny than you want because it will continue to cook for some time in the residual heat after turning off the gas
  • Heat 2 tbsp ghee in a small pan and add the balance roasted cumin powder and asofoetida and let it sizzle for a few seconds
  • Pour the ghee with the flavours into the khichdi and mix well
  • Check and adjust for taste . Add some more cumin powder or asofoetida, if you like
  • Serve warm with raita or chips and a dollop of ghee for best results
  • Enjoy especially on a rainy afternoon or chilly evening



This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Tava Pulao

This dish is another one which has been on my to-do list forever now.  I saw this one on Venkatesh Bhat’s show and  it looked so simple and yum. 

It is a perfect example of an easy dish which is tasty as well as nutritious with all the veggies in it. Pair it with a simple raita and you are set for dinner. 

Serves 3


Basmati rice            1 cup

Onion, large            1

Carrot, medium     1

French beans           6-8

Capsicum                 1

Peas, boiled              1/4 cup

Unsalted butter      100 gms

Ginger garlic paste  1 tsp

Turmeric powder      A pinch

Green chillies            2

Pav bhaji masala       2-3 tsp



  • Soak the basmati rice for 20 minutes in water
  • Drain and cook the rice in 2 cups water in a large pan till it is almost done
  • Strain the water and mix a tsp of oil to the rice and set aside
  • Chop the onion, carrot, beans and capsicum finely.
  • Heat the butter in a pan and add the onion and sauté for a minute on medium high
  • Add the ginger garlic paste and sauté till the raw smell goes
  • Add the chopped carrot, beans and capsicum and toss well
  • Add turmeric and peas and mix
  • Slit the green chillies vertically and add to the pan
  • Add the pav bhaji masala and salt and mix well
  • Cook for 4-5 minutes
  • Add the rice and mix well 
  • Turn off the heat and serve with any raita of your choice
  • Enjoy!


This is my entry for the Blogging Marathon under the theme – Make a meal.


Check out the Blogging Marathon page for other marathoners doing this BM.

Millets Khichadi


There is some good news and some not so good news. The good news is that the government here has found a deadline by which time the heat wave will go away. The bad news is that that deadline is June. So we are stuck with this hot weather for another two months. 

Most of our diet now is in the liquid state. We almost survive on water and juices and when I do have to cook, I resort to one pot meals because that would mean less time in the heat of the kitchen. This khichadi recipe is perfect because it is a whole meal in itself and not to mention nutritious and easy to make.

I have replaced the rice with millets in my regular khichadi recipe which usually goes like – toss in rice, any lentil and whatever veggies are on hand, cook and eat. Since we are trying to eat more millets, I am trying them out in different dishes. I have tried this recipe with all the millets and it works just fine. So take your pick and try this out –

Serves 3


Millet (any one)               1 1/4 cup

Split yellow lentil            1/3 cup

Oil                                         4-5 tsp

Cumin seeds                      1/2 tsp

Garlic                                    2 cloves

Onion, medium                 1

Mixed vegetables               1 1/2 cups (see Notes)

Water                                     5 cups

Red chilly powder               1/2 tsp

Garam masala powder       1/2 tsp

Salt                                           To taste

Coriander leaves                  To garnish

Ghee                                         1 tbsp


  • Soak the millet and lentil in a bowl
  • Heat oil in a pan and add the cumin seeds
  • Finely chop the garlic and onion and add to the pan
  • Once the onion is translucent, add the vegetables and mix well.
  • Cook for 3-4 minutes on medium flame
  • Drain the water from the millet and lentil
  • Add them to the pan and mix well.
  • Add the water, red chilly powder, garam masala and salt.
  • Mix well, cover and cook on medium – high flame for 7-8 minutes
  • Check to see if the water has been absorbed and the millets are completely cooked, else add another 1/2 cup of water and cook for 3-4 minutes till done.
  • Enjoy!



  1. There is no specific combination of vegetables to be added. Any or all of these can be added – French beans, carrots, mushroom, sweet corn, baby corn, cabbage, spinach, capsicum, tomatoes, brocolli, etc.
  2. If you have any leftover vegetables, they can be added once the millets are cooked completely.
  3. Tour dal, masoor dal, moong dal can also be added instead of the split yellow lentil.
  4. The lentils and millets need to be soaked in water for around ten minutes. If you soak them and start cooking the vegetables, then they would be sufficiently soaked by the time they need to be added to the pan.

This is my entry for the Blogging Marathon under the theme ‘Quick dishes’


Check out the Blogging Marathon page for other marathoners doing this BM.