Rice – 1 cup

Mung dal – 1 cup

Dudhi – 250 g

Bhopla – 250 g

Mustard seeds – 1 tsp

Jeera – 1 tsp

Hing –½tsp

Curry leaves – 15 Nos

Ginger Paste – 2 TBS

Turmeric – 2 tsp

Salt – 3 tsp

Coriander leaves – ¼ cup

Yield 3 liter



  • Cut and wash the vegetables as follows.
    • Pumpkin: ½” cubes
    • Dudhi: ½” cubes
  • Fine chop or grate the ginger.
  • Fine chop the coriander leaves.
  • Boil the dal and dudhi together for a while. Add dudhi and cook till it starts softening. Add rice and bhopla and cook till done.
  • Add salt and turmeric and cook together till semi solid consistency is reached.
  • Prepare the tadka: Heat the ghee and add mustard seeds, jeera, hing, curry leaves, ginger paste and turmeric one after the other. Make sure that the previous item is well cooked before adding the next to the ghee.
  • Add the Tadka to cooked khichiri mix. Add fresh coriander leaves. It forms a wholesome meal and can be served as a brunch.


  • Note: Large quantity khichiri requires extra attention as it can burn at the bottom. For large scale start with less water and always keep some extra hot water ready to adjust as per requirement. (One bundle palak weighs around 400 to 500 g.)

Suggested side dishes: Molten clear ghee, dahi, acar, papad.

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One Response so far.

  1. Vinaya says:

    Ahe its delicious
    simply great
    yummy 🙂