How to make Fada ni Khichdi - SK Khazana -

Very healthy and very tasty – what more can one want

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broken wheat (fada/dalia), soaked for 15 minutes, Split skinless green gram (chilkewali moong dal), soaked for 15 minutes

Cuisine : Gujarati

Course : Rice

Fada ni Khichdi - SK Khazana

Fada ni Khichdi - SK Khazana Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fada ni Khichdi - SK Khazana Recipe

  • Broken wheat (fada/dalia), soaked for 15 minutes 1/2 cup

  • Split skinless green gram (chilkewali moong dal), soaked for 15 minutes 1/2 cup

  • Ghee 3 tablespoons

  • Cinnamon 1 inches

  • Cloves 2

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Medium onions chopped 2

  • Medium tomatoes chopped 2

  • Pav bhaji masala 1 1/2 tablespoons

  • Green peas shelled and blanched 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat 1 tbsp ghee in a pressure cooker. Add cinnamon, cloves, cumin seeds and asafoetida. Sauté for thirty seconds.

Step 2

Add split green gram, broken wheat, salt and turmeric powder. Add 4 cups of water and mix well. Close the lid and cook till pressure is released 2-3 times.

Step 3

Open the lid when the pressure is reduced completely.

Step 4

Heat 1 tbsp ghee in a deep non-stick pan. Add ginger-green chilli paste and sauté for a minute.

Step 5

Add onions and sauté till translucent. Add tomatoes and salt cook for 4-5 minutes.

Step 6

Add pav bhaji masala and green peas and cook till the oil begins to separate from the masala.

Step 7

Add boiled khichdi and water as required and cook for 2-3 minutes. Add coriander leaves and mix.

Step 8

Transfer into a serving bowl. Garnish with remaining ghee and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.