How to make Achaari Khichdi -
The simple khichdi made special with the addition of pickle gravy. The simple khichdi made special with the addition of pickle gravy. From bachelor to elder, everybody knows how to make it. This is a tastiest variation of khichdi. 'Achar' means pickle, pickle is used here. Amazing in taste and easy on the tummy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)
Cuisine : Punjabi
Course : Rice
For more recipes related to Achaari Khichdi checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Makai Ki Khichdi Jeera Rice Yakhni Pulao-SK Khazana Prawn Pulao With Coconut Milk
Achaari 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 : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Achaari Khichdi Recipe
Rice , soaked for 30 minutes and drained 1 cup
Split green gram skinless (dhuli moong dal) , soaked for 30 minutes and drained ½ cup
Split Bengal gram (chana dal) , soaked for 30 minutes and drained ½ cup
Pickle masala gravy 2-3 tablespoons
Green chillies 2
Turmeric powder ¼ teaspoon
Salt to taste
Ghee 1 tablespoon
Asafoetida a pinch
Cumin seeds 1 teaspoon
Fresh coriander leaves , chopped 1 tablespoon
Method
Step 1
Put rice, split green gram, split Bengal gram, green chillies, turmeric powder and salt in a pressure cooker. Add 4-5 cups water, cover, place the cooker on heat and cook under pressure till 2 whistles.
Step 2
Heat ghee in a non-stick pan. Add asafoetida and cumin seeds and sauté for 30 seconds. Add cooked rice-gram mixture and mix well.
Step 3
Add pickle gravy and mix well. Switch off heat and garnish with coriander leaves.
Step 4
Serve hot.
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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.
