Shahi Khichdi/ How to make shahi khichdi

Shahi Khichdi/ How to make shahi khichdi

For the last few days, I had been suffering from viral fever and didn’t feel like eating anything. Whenever we are sick, the first thing that is affected is the appetite. But my mother used to say that whenever you are sick, you should eat more, even if it has to be done forcefully. This gives you strength to fight with the disease. Another thing she always told us was to never look sick, even if you are suffering badly. That keeps your morale high. She lived up to her words. She was suffering from Lupus, an autoimmune disease. She used to be hospitalized on and off. Even there, you couldn’t see her in a messy look. She used to keep herself intact. Keeping up with her teachings, I also force feed myself whenever I’m not well, though with God’s grace, that happens occasionally.

Now during the last few days, I was mostly feeding on soups, dalia or khichdi. It’s not that I do not like this stuff. Infact, I love to eat dalia or khichdi. But you know kids…..they run away from such things. To make khichdi that kids will eat instantly, I make shahi khichdi for them.

This khichdi has lot of ghee, vegetables and spices, which gives it the name ‘Shahi Khichdi’. It is so creamy (though no cream is added) that it just dissolves in the mouth. It is a complete meal in itself and goes well with papad, raita, pickle or kachumber salad.

shahi khichdi

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recipe of shahi khichdi

Prep Time: 15 min        Cooking Time: 25 min         Serves: 4

Ingredients For Khichdi

Basmati rice 1 cup
Split moong dal
¾ cup
Oil1 tablespoon
3 cups
Salt to taste

For Tempering

Ghee 2 tablespoons
Cumin seeds
1 teaspoon
Bay leaf
Cinnamon powder
a pinch
Garam masala
½ teaspoon
Turmeric powder ½ teaspoon
Red chili powder½ teaspoon
Coriander powder 1 teaspoon
1 medium, chopped
Ginger ½ inch, chopped finely
Tomatoes 2, chopped finely
Green chilies
2, chopped finely
Mixed veg
1-2 cups


For making khichdi

  1. Wash rice and moong dal. Soak them for 15-20 minutes in sufficient water.
  2. Heat 1 tablespoon of oil in a pressure cooker.
  3. When the oil becomes sufficiently hot, add cumin seeds and let them splutter.
  4. Add mixture of dal and rice, salt and water.
  5. Close the lid of pressure cooker and let it cook on medium heat.
  6. After 1 whistle switch off the flame and let it cook in dum until the steam is released on its own.

For tempering

  1. Heat ghee in a pan. Add bay leaves and cardamom pods.
  2. Add chopped onion, ginger and saute till onion turns translucent.
  3. Add green chilies, all the veggies and chopped tomatoes. Cook them on low heat till the vegetables get cooked and become mushy. Add some water to avoid burning of vegetables.
  4. When the vegetables get cooked, add turmeric powder, red chili powder, coriander powder, cinnamon powder, garam masala and salt. Saute for a couple of minutes.
  5. Add cooked khichdi to the tempering and mix properly. Add more water if required.
  6. Let it simmer for 5 minutes at low heat to absorb all the flavors.
  7. Serve hot topped with desi ghee or butter.

shahi khichdi1


  1. Any seasonal vegetables can be used.
  2. Consistency of khichdi can be adjusted according to your taste.
  3. Khichdi can be served as such without tempering, if serving to sick person.

I am sending this recipe for Blogging Marathon #65 Week 4 Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


12 thoughts on “Shahi Khichdi/ How to make shahi khichdi

  1. Hope you are feeling better now Ritu.
    Hot Khichdi sure lifts the spirits on any day especially when one is sick. Such a simple and comforting dish.

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