One Pot Multigrain Khichdi Recipe | PARYUSHAN SPECIAL | No Onion No Garlic | Quick & Healthy Lunch | Rajshri Food

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Learn how to make Multigrain Khichdi at home with our Chef Ruchi

Multigrain Khichdi Ingredients:
About Easy Meals

How To Make Multigrain Khichdi in Pressure Cooker
1 & 1/2 tbsp Ghee
1 Dried Red Boriya Chilli
1 Piece Cinnamon Stick
2 Cloves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/4 tsp Asafoetida
1 tbsp Peanuts
1/2 cup Brown Chickpeas (soaked)
1 & 1/2 cup Water
1/4 cup Green Moong Beans (soaked)
1/4 cup Yellow Split Pigeon Peas (soaked)
1/2 cup Rice (soaked)
1/2 tsp Turmeric Powder
1 tsp Coriander Cumin Seed Powder
1/2 tsp Raw Mango Powder
1 tsp Red Chilli Powder
1/2 tsp Dry Ginger Powder
Salt To Taste
1/2 cup Water

Yummy Khichdi Is Ready
Ghee

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About Khichdi
Khichdi or Khichri (Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি) is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.[6] Hindus, mainly from north/northwest, who avoid eating grains during fasting, eat Sabudana khichri made from sago.[7][8] In the southern part of India, however, the word khichri is not that popular. While people of Tamil Nadu and Andhra regions cook Pongal, and Kannadigas prepare Huggi which is mung dal Khichidi and Bisi bele bhath, a pigeon pea variation with vegetables, Keralites have no similar dish. Khichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk