How to make Tarkari Ni Khichdi -
Rich medley of rice, dal and vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati Rice (बासमती चावल), Split Red Lentil
Cuisine : Gujarati
Course : Rice
For more recipes related to Tarkari Ni Khichdi checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Brown Rice Risotto Puli Satham Meat Ball Pulao Jain Dum Biryani
Tarkari Ni Khichdi Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tarkari Ni Khichdi Recipe
Basmati Rice 1 1/4 cups
Split Red Lentil 1/4 cup
Oil to deep fry
Onion sliced 1 medium
Sweet potato finely chopped 1
Carrot finely chopped 1 small
Ladyfingers (bhindi) finely chopped 4-5
Green peas 1/2 cup
Pure ghee 3 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns 6-7
Cinnamon 1 inch sticks
Cloves 4-5
Bay leaf 1
Onion finely chopped 1 medium
Tomato sliced 1
Turmeric powder 1/2 teaspoon
Coconut milk 1 cup
Salt to taste
Fresh coriander leaves chopped 1/4 bunch
Method
Step 1
Wash and soak rice and dal for half an hour. Drain and keep aside. Heat sufficient oil in kadai. Deep fry sliced onion till golden brown.
Step 2
Drain onto an absorbent paper. Deep fry sweet potato till light golden. Drain onto an absorbent paper.
Step 3
Deep fry carrot and ladyfinger till light golden. Drain onto an absorbent paper. Heat pure ghee in saucepan.
Step 4
Add caraway seeds, peppercorns, cinnamon, cloves and bay leaf. Add chopped onion.
Step 5
Sauté for half a minute and add fried onion and turmeric powder. Add rice and dal.
Step 6
Stir well and sauté for three to five minutes, then add coconut milk and salt. Add sweet potato, carrot, lady ginger and green peas.
Step 7
Stir well and add three cups of water. Cover with a lid and cook for ten to fifteen minutes.
Step 8
Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 2600 Kcal
Carbohydrates : 325.1 gm
Protein : 51.1 gm
Fat : 121.7 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
