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Veg Khichda - A Ramadan Iftar

Veg Khichda - A Ramadan Iftar

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50


Serves 10

  • 15 gms masoor dal

  • 15 gms toor dal

  • 15gms chana dal

  • 15 gms moong dal

  • 500 gms rice

  • 1200 ml water

  • 100 ml oil

  • 2 cardamom

  • 2 cinnamon

  • 1 bay leaf

  • 2 cloves

  • 4 thin sliced onion

  • 1 tbsp ginger garlic paste

  • 1 sliced carrot

  • 1/2 handful peas

  • 2 fine chopped tomatoes

  • 2 green chillies

  • 3/4 tsp chilly powder

  • 1/4 tsp garam masala powder

  • 1/4 tsp coriander powder

  • 125 ml curd

  • 1 handful coriander and mint leaves

  • 5 drops of lemon juice

  • Salt 2taste

  • 1 tsp chat masala powder


  • 01

    Wash and soak Masoor Dal, Chana dal, Toor dal and moong dal for 30 mins Pressure cook 5 - 6 whistles, 500 gms rice. Pressure cook moong dal, Masoor Dal, Toor dal & chana dal. Water should be a glass or two extra than the normal pressure cooker method for rice. 📌 The rice and dal can be cooked together or separately. In a thick bottom vessel heat oil, add cardamom, cinnamon, cloves and onions. Fry the onion a little more than golden brown. Add the ginger garlic paste and saute till the raw smell is gone Add sliced Carrot and green peas.( 📌 Mutton lovers , if meat on bone then use boiled mutton and if it's mince, add the washed and drained mince) Stir fry for a minute. Add chopped tomato, green chillies. Fry for a minute. Add 50 ml water if required. Add chilly powder, garam masala powder , coriander powder, curd and mix well. Add coriander leaves and mint leaves. Check the salt. Squeeze few drops of lemon juice.This is called akhni masala. Add the overcooked rice and dal mixture and mix well on low flame.Add 400 ml water, salt to taste, chat masala.Mix well. Cook this on low flame for 10 mins, while not forgetting to give it a stir in between. Serve it hot, garnished with ghee fried onions and Imli ka Paani.



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