How to make Tarkari Ni Khichdi -

Rich medley of rice, dal and vegetables.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Split Red Lentil

Cuisine : Gujarati

Course : Rice

Tarkari Ni Khichdi

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


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.

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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.