Achaari Rajma ki Khichdi | How to make Achaari Rajma ki Khichdi

By Nishant Choubey  |  9th Nov 2015  |  
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Achaari Rajma ki Khichdiby Nishant Choubey
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About Achaari Rajma ki Khichdi Recipe

Achaari Rajma ki Khichdi with Homemade Soya wadi

The delicious and mouthwatering Achaari Rajma ki Khichdi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Achaari Rajma ki Khichdi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Achaari Rajma ki Khichdi. Nishant Choubey shared Achaari Rajma ki Khichdi recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Achaari Rajma ki Khichdi. Try this delicious Achaari Rajma ki Khichdi recipe at home and surprise your family and friends. You can connect with the Nishant Choubey of Achaari Rajma ki Khichdi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Achaari Rajma ki Khichdi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Achaari Rajma ki Khichdi with other users

Achaari Rajma ki Khichdi

Ingredients to make Achaari Rajma ki Khichdi

  • Boiled rice- 500 gm
  • ginger – 100 gm
  • ginger garlic paste – 50 gm
  • Green chili – 10 np
  • Green cardamom – 10 gm
  • clove – a few
  • bay leaf – a few
  • ghee – 50 gm
  • turmeric powder – a bit
  • salt – to taste
  • Red chili pickle -50 gm
  • Milk – 100 ml
  • Boiled rajma – 200 gm
  • Urad chilkhawali – 500 gm
  • Urad wash – 1 kg
  • hing – 1 bit
  • Black pepper – to season
  • saunf – 10 gm
  • Baking powder – 10 gm
  • Makhani gravy – 50 gm
  • Red chili powder – a bit

How to make Achaari Rajma ki Khichdi

  1. Wash the dals in cold water and soak in cold water for 24 hrs.Grind them coarsely in the grinder or blender.
  2. Add black pepper, saunf, hing, salt and baking powder. Set in a tray and steam them for 30 minutes. Cut it into circles with the help of a cutter.
  3. Take a pan and add refined oil or desi ghee. Temper with bay leaf, clove, and cardamom. Add ginger garlic paste, turmeric and salt.
  4. Add boiled rice, boiled rajma, milk and water. Add red chili pickle. Khichdi is ready.
  5. Fry the wadi in hot oil till it becomes crisp. Add the wadi in Makhani gravy which is tempered with hing, green chili, chopped ginger and red chili powder.
  6. Keep it warm. Plate the khichdi with wadi. Garnish with fresh coriander.

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