Bhu Ki Khichdi – The Jainsite World's Largest Jain Website

Ingredients

• Separately wash and soak the dal and rice for 1 hour. Drain and keep aside.
• Cover and cook on a low flame. Occasionally stir gently. When almost cooked, keep the vessel on a hot griddle, till excess water is absorbed.
• Serve hot with kadhi and papad.
• For Pressure Cooked Khichdi: After tempering the khichdi, add rest of the ingredients. Use 1/2 cup water less. Pressure cook up to three whistles.
• 1 1/2 cups rice (basmati or parimal)
• 1 cup split bengal gram
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon Turmeric Powder
• pinch of asafoetida
• 3 cinnamon sticks
• 4-5 Cloves
• 5 peppercorns
• 4 tablespoons Ghee
• 6 cups Water
• salt to taste