Maharani Khichdi

A one-pot meal that is at once wholesome and delicious. Although it doesn’t take long to make, this is an upgrade to the humble khichdi.


  • ghee 1 tbsp.
  • olive oil 1 tbsp.
  • peppercorns 10
  • cloves 4
  • cinnamon 1 stick
  • cumin seeds 1 tsp
  • hing (asafoetida) 1 pinch
  • onion (1 medium – finely chopped)
  • cashews 1/3 cup
  • ginger-garlic paste
  • red chili powder 1/2 tsp
  • turmeric powder 1/3 tsp
  • kasuri methi 1 tbsp
  • garam masala 1 tsp
  • mixed lentils 2/3 cup (combine equal parts toor dal, moong dal, masoor dal, and udad dal) – washed
  • salt to taste
  • basmati rice 1 1/2 cup – washed
  • frozen corn kernels 1/3 cup
  • frozen peas 1/3 cup
  • fresh spinach 1/2 cup
  • cilantro leaves 1/3 cup
  • 3 1/2 cups hot water


In a pressure cooker, heat ghee along with olive oil

Add spices peppercorns, cloves, cinnamon, and continue to heat the ghee and oil for half a minute

Add cumin seeds and continue to heat until they turn golden

Add hing and immediately add the chopped onions

Cook the chopped onions until translucent

Add the cashews and fry for 30 seconds

Add the ginger-garlic paste and fry for 1 minute

Add the red chili powder, turmeric powder and saute for 30 seconds

Add Kasuri methi and garam masala and saute for 30 seconds

Add the mixed lentils and 1 cup of hot water

Cover and pressure cook for 2 whistles (about 8 minutes)

Allow the cooker to cool and then open the lid to add the rice, corn, peas, spinach, 1/2 the cilantro, the remaining water, and salt to taste

Once again close the lid and pressure cook for 2 whistles (about 8 minutes)

Once the cooker cools, open the lid and gently stir.

Serve garnished with the remaining cilantro leaves

Serve with papad and Cardamom Honey Lassi


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