Quick Achaari Khichdi Recipe

To make simple khichdi more flavorful with the addition of pickle masala is amazing twist to regular khichdi. It is a simple and easy to make khichdi recipe which you can serve as main course in lunch or dinner menu. Khichdi is a good for health and easy to digest. You can make simple khichdi to more flavorful with this pickle gravy or you can use any pickle masala. I use mango pickle for this recipe. You can serve this achaari khichdi with curd, papad and extra dollop of ghee.

JUMP TO RECIPE PRINT RECIPE 

 

Here you can check other alternate khichdi recipes,

Dal Risotto, Sabudana Khichdi, JA Dai, Khichdi Na Muthia, Oats Khichdi.

 

Ingredients for Achaari Khichdi:

1 Cup Rice, Soaked

1/2 Cup Yellow Split Gram

1/2 Cup Split Bengal Gram/ Chana Dal

3 Tbsps. Mango Pickle Masala

2 Green Chilies, Finely Chopped

1 Tsp. Ginger, Grated

1/2 Tsp. Turmeric Powder

Salt to Taste

2 Tbsps Oil

Pinch of Asafoetida

1 Tsp. Cumin Seeds

2 Tbsps. Fresh Coriander Leaves, Chopped

 

How to make Achaari Khichdi:

Wash and Soak the rice, yellow split gram and split bengal gram atleast one hour. Heat the ghee in a pressure cooker, add asafoetida, cumin seeds and saute for 30 seconds. Add ginger, green chilies, rice, dals, turmeric powder and salt in a pressure cooker. Add extra 1 tbsp. ghee and 4 cups of water. Cover and cook till to 3-4 whistles. Remove from the flame. Open the lid and add crushed pickle paste and mix well. Add coriander leaves and serve hot with ghee and curd.

Quick Achaari Khichdi Recipe

To give twist to simple khichdi with mango pickle is achari khichdi which served along with curd and papad.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People
Author Preeti Garg

Ingredients

  • 1 Cup Rice Soaked
  • 1/2 Cup Yellow Split Gram
  • 1/2 Cup Split Bengal Gram/ Chana Dal
  • 3 Tbsps. Mango Pickle Masala
  • 2 Green Chilies Finely Chopped
  • 1 Tsp. Ginger Grated
  • 1/2 Tsp. Turmeric Powder
  • Salt to Taste
  • 2 Tbsps Oil
  • Pinch of Asafoetida
  • 1 Tsp. Cumin Seeds
  • 2 Tbsps. Fresh Coriander Leaves Chopped

Instructions

  1. Wash and Soak the rice, yellow split gram and split bengal gram atleast one hour. 

  2. Heat the ghee in a pressure cooker, add asafoetida, cumin seeds and saute for 30 seconds. 

  3. Add ginger, green chilies, rice, dals, turmeric powder and salt in a pressure cooker. 

  4. Add extra 1 tbsp. ghee and 4 cups of water. Cover and cook till to 3-4 whistles. Remove from the flame.

  5. Open the lid and add crushed pickle paste and mix well. 

  6. Add coriander leaves and serve hot with ghee and curd. 

 

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