Thursday, 23 August 2012



  • Rice-100 grams (1/2 cup)
  • Moong dal (dhuli)-100 grams (1/2 cup)
  • Cauliflower sliced-50 grams (1/4 cup)
  • Potatoes-2-3 medium sized
  • Capsicum sliced-1 medium sized
  • Peas-50 grams (1/4 cup)
  • Tomato sliced-1 medium sized
  • Cumin seeds (jeera)-1/2 teaspoon
  • Salt-1-1.5 teaspoon (as per taste)
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-2 tablespoons
  • Desi ghee-1 tablespoon
  • Water-Half a litre (approx)
  • Wash rice & dal & soak them together in water for around 30-45 minutes.
  • Wash & slice all the vegetables as required.
  • After soaking dal & rice for around 30-45 minutes, drain out the excess water.

  • Heat oil in a pan & add cumin seeds (jeera) to it.
  • As the cumin seeds crackle, add sliced capsicum to it & saute for around 2-3 minutes.

  • As capsicum turns soft, add in the sliced tomatoes to it.

  • As the tomatoes turn soft, add the sliced cauliflower, potatoes & peas & fry them well.

  • Fry these vegetables for 5-10 minutes.

  • Now, add salt, red chilli powder, turmeric powder & garam masala powder & mix well.

  •  Add soaked rice & dal & mix them well with the spices & vegetables.

  • Fry them together till they are mixed really well.

  • Next, add water to the mixture & bring it to a good boil on a high flame.

  • After bringing it to a good boil on a high flame, lower the flame, cover the pan half with a lid & allow water to get dried up on a low flame.
  • As most of the water dries up, add desi ghee & mix well.

  • As the water gets dried up, turn off the flame & cover the pan with a lid for another 5 minutes.
  • After 5 minutes, khichdi is ready to serve.


Anonymous said...

why it is called as vrindavan khichri?

Sukshma Iyer said...

Really simple, flavorful and nutritious khichadi! Keep up the good work ! Your blog is very useful for people like me who have adapted to a Satvik diet! Thank you.


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