Bihari Khichdi | How to make Bihari Khichdi

For the last and final day of Regional Cuisine from Bihar, I have a simple Bihari Khichdi. Simple and easy to cook and it tasted heavenly!

I adapted this from Priya's and it was a delight to indulge in. It fit in so well in the meal and I really enjoyed eating. I realized that my whole masoor dal was over and I had only skinned masoor dal. So soaked it for a while and removed some of the skin. On the whole, it was a good one and I hope to repeat it.

Along with this I had made Sattu Ki Kachori, Ghugni, and Thatta Payaru Vadai

Bihari Kichdi

Ingredients Needed:

Raw Rice - 1 cup
Split Yellow Moong dal - 1/2 cup
Whole Masoor dal - 1/2 cup
Mixed vegetables - 1 cup (I used beans, carrot, and potatoes)
Ghee - 2 + 2 tbsp
Dry red chillies 1 no
Bay leaves - 2 nos
Cumin seeds - 1 tsp
Ginger garlic paste - 1 tsp
Salt to taste

To roast and powder:

Cardamom - 1
Cloves - 3 
Black Cardmom - 1
Cinnamon stick - 1 inch
Chilli powder - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp

How to make the Bihari Kichdi

Wash and soak the rice, dals separately.

Heat 2 tbsp ghee in a pressure cooker, add the dry red chilli, bay leaves, cumin seeds, ginger garlic paste, fry for a few minutes.

Add now the masoor dal, moong dal, and fry until they turn slightly brown.

Add the rice and saute for few minutes, now add the vegetables, 3 cups of water, salt, close it with the lid and cook up to 3 whistles.

Meanwhile roast all the spices given, under the list to Grind and grind as a fine powder.

Once the steam gets released, open the cooker, add the grounded powder, 2 tbsp Ghee and mix well.

Serve with papad. I served with Vada.

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