Badshahi Khichadi with Aloo and Tempered Curd

Badshahi Khichdi, aloo and tempered curd

This is Gujarat’s most famous meal combo, generally savoured for lunch. It is due to the combination of the khichadi, potoes and tempered curd that lends it a royal flavour and it is, thus called, Badshahi Khichadi. How you serve this dish matters a lot and there is a process to it. When you begin to serve, spread the khichadi on a serving plate and evenly put the potatoes over it. Only then, pour the curd over the layer of potatoes and serve soon garnished with hara dhania.

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Badshahi Khichdi
  • Duration:25 minutes
  • Serves:2 to 4 people

Authenticity Slice

Gujarati

Keep in mind that the khichdi should not be runny and it is essential that it be completely mashed before being served.

Ingredients

  • Rice (1 cup)
  • Split pigeon peas (arhar dal) (½ cup)
  • Desi ghee (2 tbsp)
  • Cloves (laung) (2 to 4)
  • Cinnamon (dalchini) (1-inch stick)
  • Asafoetida (hing) (a pinch)
  • MTR Haldi Turmeric Powder (½ tsp)
  • Salt (to taste)

Method

  • Thoroughly wash and soak the rice and arhar dal in water for 15 minutes. Drain and keep aside. 
  • Heat ghee in a pressure cooker. Next, toss in the cloves and cinnamon and keep sautéing for a few seconds. Then, add in the hing and the MTR Haldi Turmeric Powder and mix well.
  • Next, add in the rice, dal, and salt along with 3 cups water. Mix well and pressure-cook, timing it to 4 to 5 whistles. 
  • Let the steam escape naturally and serve with potato vegetable and tempered curd.
 

Tempered Curd
  • Duration:
  • Serves: people

Authenticity Slice

Gujarati

The curd in the recipe should not be too runny or sour. Also, serve the dish immediately after tempering and adding of the salt, or it will quickly lose its flavour.

Ingredients

  • Curd (dahi) (1½ cups)
  • Salt (to taste )
  • Yellow mustard seeds (sarson) (1 tsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Oil (for tempering)

Method

  • In a bowl, combine the curd and salt and whisk well. Keep aside.
  • Heat oil in a pan and add in 1 tsp of sarson. When it has begun to crackle, toss in the kadipatta and keep sautéing on a medium flame for 15 seconds. Turn off the flame.
  • Pour the whisked curd into it and mix well.
  • Serve with badshahi khichdi.
 

Badshahi Khichdi Aloo Ki Sabzi
  • Duration:15 minutes
  • Serves:2 to 4 people

Authenticity Slice

Gujarati

Make sure that the potatoes to be used in the recipe are not of the slightly-sweet variety and are medium-sized, as these two factors greatly influence the taste and flavour of this dish.

Ingredients

  • Potato, peeled and cubed (1 cup)
  • Yellow mustard seeds (sarson) (1 tsp)
  • Onion, sliced (½ cup)
  • Ginger-green chilli (adrak-hari mirch) paste (1 tsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • MTR Lal Mirch/Chilli Powder (1 tsp)
  • MTR Dhaniya/Coriander Powder (1 tsp)
  • Salt (To taste)

Method

  • In a pan, heat ghee and toss in the sarson. As soon as it has started to crackle, add in the onions and keep sautéing on a medium flame for about a minute.
  • Then, add in the ginger-green chilli paste, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Chilli Powder and MTR Dhaniya/Coriander Powder and keep sautéing on a medium flame for another minute.
  • Next, add in the potatoes and salt and mix well. Cover with a lid and keep cooking for 5 more minutes, or till the potatoes have softened.
  • Serve over badshahi khichdi.

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