Khichdi is an indian dish, made from rice and dhal (lentils), I love adding blobs of butter to mine for some next level richness.

I used Robertsons Spice bay leaves and cinnamon sticks and of course Spekko rice.

Here’s how I made this hearty dish:


2 cups of Spekko rice

1 ½ cups pea dhal

1 teaspoon turmeric powder

1 Robertsons spice cinnamon stick

2 Robertsons Spice bay leaves

2 Dry red chilli


Vargaar :

1 large onion (finely sliced)

1 teaspoon whole jeera seeds

1 teaspoon whole mustard seeds

½ teaspoon crushed garlic

2 green chilli

100g butter

1 sprig curry leaves

Chopped coriander for garnish

Clean through the dhal and place in a pot with cold water, bay leaves, cinnamon sticks, tumeric, garlic, salt and red chilli and allow to boil till the dhal becomes liquid. Boil the 2 cups of pre soaked rice, add salt. Allow both to boil stirring occasionally.

When the rice is cooked through add 50 g butter and stir in.

Continue boiling till all the dhall melts.

Remove from stove, add chopped dhunia and curry leaves.

Vargaar : Add 100g butter to pan. Heat and add onion together with whole jeera and mustard seeds. When onion turns golden brown add crushed garlic and green chillies.

Toss and simmer for 30 seconds, then quickly pour over rice along with the dhal gently stirring the top layer of rice. Add more butter on to if you want it richer.

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