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Maharashtrian Khichdi
Aruna
This Maharashtrian-style Khichdi uses Kopra (dry coconut) and some wonderful warming spices to add a level of oomph to the plain moong dal khichdi.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Brunch, Dinner, Lunch
Cuisine
Indian, Maharashtrian
Servings
4
People
Ingredients
1x
2x
3x
1
Cup
Rice
(~225 gms) See
Notes
1/3
Cup
Moong Dal
(~70 gms) See
Notes
1
tsp
Jaggery, Gur
3.5
Cups
Hot Water
Salt to Taste
For Tempering/Tadka:
3
tsp
Ghee
1/4
tsp
Turmeric, Haldi
1/2
tsp
Shahjeera
1/4
tsp
Cumin Seeds, Jeera
Jeera
2 to 3
Red chillies
1
Bay leaf
For the Masala:
1/2
Cup
Grated Dry Grated Coconut, Kopra
(~50 gms)
3
Cloves
1
inch
Cinnamon
2
tbsp
Coriander Seeds
1
tbsp
Cumin Seeds
Instructions
Using a colander, wash the rice and dal well.
Set aside to drain.
Making the Masala:
Over low flame, dry roast each of the ingredients—coconut, dhania, jeera, cloves and cinnamon—
separately
.
Cool and grind to a powder
Making the Khichdi
Boil 2.5 cups of water and let it simmer.
In a pan, over medium heat, melt the ghee.
Add Shahjeera, red chillies, cumin seeds, and bay leaf and stir-fry for a few seconds till the cumin starts to change colour.
Add the turmeric, and the drained dal and rice and stir-fry for a couple of seconds.
Add the washed and drained rice and dal and mix well.
Add the powdered masala and stir-fry for 1 minute so that the masala is well-mixed.
Add the hot water, jaggery and salt.
Cook on high flame for 10 minutes. Mix every 2 minutes so that the mix does not stick to the bottom of the pan and burn.
Turn the heat to low.
Cover the pan and cook till done. Once again, mix at regular intervals so that the dish is evenly cooked and does not burn.
Drizzle some ghee.
Serve the Maharashtrian Khichdi hot with papad and or pickle
Notes
I used Indrayani rice, a variant of Maharashtra's famous Ambemohar rice, to make this Khichdi. You can use any rice.
I used split moong dal with skin, you can use skinless moong dal as well.
Keyword
Khichdi, Maharashtrian Khichdi
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@aahaaram
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