Badshahi Khichdi

Khichdi, a dal and rice medley cooked with spices is a simply, yet cozy, meal - great during the winter. Badshah khichdi, literally translated to mean a king's version, is the same khichdi, but cooked with layered cabbage and vegetables similar to lasagna. While this recipe involves a lot of ingredients, it is rather simple and much may be done while the rice and dal are cooking. I learned this dish from one of my friends (Vandana). You may eat this khichdi as it is or it may be served with yogurt. Enjoy!

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4

Ingredients:

For Khichdi:

• 3/4 cup toovar dal
• 3/4 cup rice
• 3 tablespoons ghee
• 1/4 teaspoon turmeric powder
• Salt to taste

For Cabbage Vegetable:

• 8 cups cabbage
• 2 teaspoon green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Mixed Vegetables:

• 4 cups frozen mixed vegetables (or you may get fresh vegetables: corn, green peas, carrots and string green beans)
• 2 teaspoons green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Tempering the Khichdi:

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing

Garnishing:

• Fresh green coriander leaves, chopped
• 4-5 green chilies cut into pieces about 1-1/2 inch long and fried

Directions:

1. Clean, wash and soak the rice and toovar dal in water for 15 minutes. Drain and keep aside.
2. In a pressure cooker, add dal, rice, salt, turmeric powder, ghee and about 3 cups of hot water. Mix well and pressure cook for 4 whistles. (Allow the pressurized steam to escape before opening the lid)
3. In the mean time, prepare the vegetables while the khichdi is cooking. For the cabbage, heat oil in pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the cabbage, all the spices except salt, chili and ginger paste. Mix it well and when the cabbage is half cooked, add salt to it and mix. Do not overcook the cabbage so as to keep it a little crunchy.
4. For the mixed vegetables, follow the same procedure as #3. Heat oil in a pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the mixed vegetables, all the spices except salt, green chili and ginger paste. Mix it well and when vegetables are half cooked, add salt to it, continue to mix and cook.
5. In a pan with oil, fry the green chilis with a sprinkle of salt and dhanajeera powder and mix.
6. Now, to assemble the dish I used a fluted bakeware mold. If you don't have one, you may assemble it in any transparent dish or bowl. First, grease the mold. Then, make the first layer of cabbage (1/2 of the portion). Second, a mixed vegetable layer (1/2 of the portion). Third, a 1/2 layer portion of khichdi. Repeat the same procedure again for layers four to six. 
7. In a small pan, heat ghee. Then, add mustard seeds and when they start to crackle, add cumin seeds and hing. Pour the tempering onto the khichdi. Press with a spatula.
8. Lastly, put a plate on top of the mold and flip it over so the plate is on the bottom. Remove the mold and serve hot with green chilies and yogurt or raita!!! Enjoy!

Mold