Khichdi (Maharashtrian)


  • 4 Katoris uncooked rice
  • 1 1/2 katoris mung dal
  • 4 tsps coriander seeds
  • 2 tsps cumin seeds
  • 1 tsp caraway seeds (shahi jeera or black cumin)
  • 1/2 katori dessicated dry coconut
  • 2-3 tsps salt
  • 4 tsps sugar or jaggery
  • 1/2 katori grated fresh coconut
  • 8-10 cashewnuts
  • coriander leaves, chopped
  • 5-6 curry leaves
  • 1 katori oil
  • 1/2 tsp mustard leaves
  • 1/4 tsp asafoetda powder
  • 1/2 tsp turmeric powder
  • 2 tsps ghee
  • 2 dry red chillis


  1. About one hour before cooking, wash the rice and dal together. Drain and set aside.
  2. Heat oil in a saucepan and add mustard seeds, asafoetida, turmeric and curry leaves.
  3. Add washed rice and dal and saute lightly browned.
  4. Add double the quantity (about 11 katoris) hot water. Bring to a oil and continue cooking on low heat.
  5. While it is cooking, make a masala of coriander seeds, cumin seeds, caraway seeds, dessicated coconut.
  6. Roast these ingredients before grinding.
  7. Add the masala to the khichadi.
  8. Add salt, sugar or jaggery, 2 tsps ghee, cashew nuts, cover the saucepan and cook further on low heat till ready.
  9. Serve with fresh grated coconut and chopped coriander leaves.
  10. If desired,, add dry red chillies or green chillies to the phodni.


Ruchira: Selected Maharashtrian vegetarian Recipes


[[Indian recipes]] [[Rice]] [[Instantpot]]

Khichdi (Maharashtrian)