आज बनाई मैंने भगोना भर कर प्रसाद वाली खिचड़ी

Ingredients

• 3.5 cups Gowind Bhog Rice (fragrant rice, can substitute with basmati)
• 0.75 cups Yellow Moong Dal (split, husked moong dal)
• 1 cup Carrot (peeled and diced)
• 2 medium Potato (cut into large pieces, skin left on)
• 2 cups Cauliflower (cut into large florets)
• 1 cup Green Beans (trimmed and cut)
• 1 cup Green Peas (fresh or frozen, thawed)
• 1 cup Pumpkin (Kaddoo) (peeled and diced)
• 1 inch Fresh Ginger (minced)
• 2-3 Green Chilies (crushed)
• 4 tablespoons Ghee (divided, for frying and tempering)
• 1 Cinnamon Stick
• 3 Cloves
• 1 large pod Cardamom
• 2 Bay Leaves
• 4 Dry Red Chilies (2 for cooking, 2 for tempering)
• 1.5 teaspoons Cumin Seeds
• 0.5 teaspoon Mustard Seeds
• pinch Hing (Asafoetida) (high quality)
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Kashmiri Red Chili Powder (divided, 1/2 tsp in cooking, 1/2 tsp in tempering)
• 0.5 teaspoon Garam Masala (homemade or store‑bought)
• 1 teaspoon Salt (or to taste)
• 8-10 Cashews (optional, added in tempering)
• 2 tablespoons Fresh Cilantro (finely chopped)
• 4.5 liters Water (hot, approx 4‑5× the volume of rice+dal)

Instructions

1. Soak Rice and Dal

   Rinse 3½ cups of rice and ¾ cup yellow moong dal separately, then place each in a bowl with enough water to cover and let soak for about 5 minutes.

   Time: PT5M

2. Roast the Dal

   Heat a small pan over medium heat, add the soaked moong dal (drained) and dry‑roast, stirring continuously, until it turns light golden brown and releases a nutty aroma, about 5 minutes.

   Time: PT5M

3. Prepare Vegetables

   While the dal roasts, wash and cut carrots, potatoes (large pieces, skin on), cauliflower florets, green beans, green peas, and pumpkin into bite‑size pieces. Mince a 1‑inch piece of ginger and crush 2‑3 green chilies.

   Time: PT10M

4. Initial Frying of Cauliflower

   In the heavy‑bottomed pot, melt 2 tbsp ghee over medium heat. Add the cauliflower pieces and sauté for 2–3 minutes until they start to turn light golden.

   Time: PT3M

5. Add Potatoes and Peas

   Add the large potato pieces (unpeeled) and green peas to the pot. Stir and cook for another 2–3 minutes.

   Time: PT3M

6. Spice Tempering (First)

   Add another 2 tbsp ghee, then toss in 1 cinnamon stick, 3 cloves, 1 large cardamom pod, 2 bay leaves, 2 dry red chilies, 1 tsp cumin seeds, ½ tsp mustard seeds, a pinch of hing, ½ tsp black pepper, and the crushed ginger‑chili mixture. Sauté for 1 minute until fragrant.

   Time: PT1M

7. Add Remaining Vegetables & Ground Spices

   Stir in the remaining vegetables (green beans, carrots, pumpkin). Sprinkle ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp Kashmiri red chili powder, and salt to taste. Cook for 2 minutes, stirring gently.

   Time: PT2M

8. Combine Rice and Dal

   Drain the soaked rice and roasted dal. Add them to the pot and sauté with the vegetables for 2 minutes, allowing the grains to absorb the spices.

   Time: PT2M

9. Add Hot Water and Cook Covered

   In a separate saucepan, bring 4.5 L of water to a boil. Pour the hot water into the pot, stir, then cover with a lid. Cook for 5 minutes, stirring gently every 3–4 minutes.

   Time: PT5M

10. Uncover and Finish Cooking

    Remove the lid and continue cooking uncovered for 7 minutes, stirring every 2–3 minutes. If the mixture looks too dry, add a splash of hot water. The khichdi should be soft, slightly soupy, and the vegetables tender.

    Time: PT7M

11. Final Tempering (Tadka)

    In a small pan, melt 2 tbsp ghee. Add 2 dry red chilies, ½ tsp cumin seeds, a pinch of hing, and 8–10 cashews. Fry until the cashews turn golden. Sprinkle ½ tsp Kashmiri red chili powder, then pour this tempering over the cooked khichdi. Mix gently.

    Time: PT2M

12. Garnish and Serve

    Stir in 2 tbsp chopped fresh cilantro and ½ tsp garam masala. Serve hot with papad and pickle.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Gowind Bhog Rice: Basmati rice, Any long grain aromatic rice
• Instead of Yellow Moong Dal: Toor dal, Masoor dal
• Instead of Carrot: Sweet potato, Butternut squash
• Instead of Potato: Sweet potato, Yam
• Instead of Cauliflower: Broccoli, Roman cauliflower
• Instead of Green Beans: Snow peas, Okra
• Instead of Green Peas: Edamame, Lentils
• Instead of Pumpkin (Kaddoo): Butternut squash, Acorn squash
• Instead of Fresh Ginger: Ground ginger
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Ghee: Clarified butter, Vegetable oil (less flavor)
• Instead of Cinnamon Stick: Cinnamon powder (1/2 tsp)
• Instead of Cloves: Clove powder (1/8 tsp)
• Instead of Cardamom: Cardamom powder (1/4 tsp)
• Instead of Bay Leaves: None
• Instead of Dry Red Chilies: Red chili flakes (1 tsp)
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Mustard Seeds: None
• Instead of Hing (Asafoetida): Garlic powder (1/8 tsp)
• Instead of Black Pepper: White pepper
• Instead of Turmeric Powder: None
• Instead of Coriander Powder: Cilantro leaves (fresh, larger quantity)
• Instead of Cumin Powder: Ground cumin (extra)
• Instead of Kashmiri Red Chili Powder: Paprika (for color) + cayenne (for heat)
• Instead of Garam Masala: Store‑bought garam masala
• Instead of Salt: Sea salt
• Instead of Cashews: Almonds, Pistachios
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Water: Vegetable broth for richer flavor

Equipment Needed

• Heavy‑Bottomed Pot (large bhagona)
• Small Frying Pan
• Chopping Board
• Chef’s Knife
• Measuring Cups and Spoons
• Ladle
• Wooden Spoon or Spatula
• Serving Bowl

Critical Steps — Do Not Skip

• Roasting the moong dal until light brown
• Continuous stirring during the uncovered cooking phase to prevent sticking
• Using hot water for the initial boil
• Final tempering (tadka) with ghee, cashews, and spices

Chef Tips from the Video

• Use aromatic rice like Gowind Bhog or aged basmati for authentic fragrance.
• Roasting the dal dry brings out a nutty flavor that is essential for prasad‑style khichdi.
• Adding a pinch of hing in both the main cooking and the final tempering gives the dish its characteristic depth.
• Serve the khichdi with crisp papad and tangy mango pickle for a traditional festive touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat with a splash of water.

Freezer: Can be frozen for up to 1 month. Thaw overnight and reheat gently.

Room temperature: Not recommended beyond 2 hours due to perishable ingredients.

Make-Ahead Tips

• Soak the rice and dal a few hours ahead or overnight for even softer texture.
• The khichdi can be fully cooked a day in advance; reheat gently with a little water.
• Prepare the final tempering (tadka) just before serving for maximum aroma.

Frequently Asked Questions