Bohri Khichdi

Bohri Khichdi

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Bohri

This khichdi is not bland as the usual khichdis, it is bursting with flavours


  • Rice, cooked 2 cups
  • Split pigeon peas (toor dal), cooked 2 tbsps
  • Dried red chillies 5
  • Green chillies 2
  • Cloves 4 to 5
  • Ginger, chopped 1 tsp
  • Oil 2 tbsps
  • Cumin seeds ½ tsp
  • Medium onions, chopped 1½
  • Salt to taste
  • Turmeric powder ½ tsp
  • Garam masala powder ½ tsp
  • Low fat yogurt 1 cup
  • Saffron, dissolved in 2 tbsps water a few strands
  • Fresh coriander leaves, chopped 1 tbsp


  • Put dried red chillies, green chillies, cloves and ginger in a mixer jar, add a little water and grind into a paste.
  • Heat oil in a non-stick pan, add cumin seeds and saute till they change colour. Add the ground paste and saute till oil begins to separate.
  • Add onions, salt, turmeric powder and garam masala, mix and saute for 2 minutes.
  • Switch off heat, add low fat yogurt and mix well.
  • Add rice and pigeon peas and switch on the heat. Mix well and add saffron water and coriander leaves. Mix well and cook till all the moisture is absorbed.
  • Cover, switch off heat and let the khichdi remain thus for a while.
  • Transfer into a serving bowl, garnish with coriander leaves and serve immediately.