Kolhapuri Khichdi

Kolhapuri Khichdi

The Baked Khichdi’s resounding success has not only placed in the No 1 spot, but also led to its sequel …”Kolhapuri Khichdi”. A blend of assorted veggies, stirred in a spicy n tangy gravy with a fleeting fragrance of coconut is sandwiched as the defining layer in this dish. The combination of Rice and Dal is kept relatively bland to bring out the true Kolhapuri flavours. The fried onion garnish layered on top adds a beautiful crisp texture every time you bite into it! Hope you all like this one as much as it’s prequel!

PS: You can choose from an array of veggies depending on what is available at your home and moderate the flavours as well to suit your palates!


Read More…

Course Main Course
Servings 4 – 6 persons
Prep time 20 minutes
Cook time 30 – 40 minutes

Ingredients for the Dal – Chawal  (Rice – Lentil) Layer

(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Yellow moong dal
1 cup Rice (basmati preferably)
2 tbsp Ghee (clarified butter)
2 tbsp Mustard seeds or cumin seeds
½ tsp Asafoetida (hing)
Salt to taste

Ingredients for the Kolhapuri Gravy

(1 cup = 200 ml; 1 tbsp = 15 ml) 

¼ cup Dry coconut, thinly sliced (sukha nariyal)
1 tsp Coriander seeds
2 nos Dry red chili
3 – 4 Cashew nuts
1 tsp White sesame seeds
½ inch Piece cinnamon stick
1 – 2 Cloves
2 – 3 Pepper corns
1 Black cardamon
1 cup Mix vegetables, boiled, cut into small diagonals (potato, carrot, beans, peas)
1 Onion, sliced
1 Tomato chopped
½ Green capsicum, cut into small diagonal slices.
½ tsp Fennel seeds (saunf)
A pinch Turmeric powder
1/3 rd cup Milk
½ cup Water
2 – 3 tbsp Oil
1 tbsp Ginger garlic paste
Salt to taste
Lemon juice to taste

Ingredients for the Top Layer

(1 cup = 200 ml; 1 tbsp = 15 ml)

1 Onion, sliced, fried in ghee (like you do for biryani)
1 – 2 tbsp Ghee
1 – 2 tsp Dried mint leaves (can put fresh leaves too)

Instructions for the Rice-Lentil Layer

1. Rinse the rice and dal. Pressure cook them for 1 – 2 whistles until they turn soft and are cooked. Add salt whilst cooking.
2. Once cooked, mash them coarsely with a spoon.
3. Heat ghee in a pan. Splutter the mustard / cumin seeds and hing. Add to the rice lentil mix and keep aside.

Instructions for the Kolhapuri Gravy

1. Dry roast the coconut, coriander seeds, red chili, cashew nut, white sesame seeds , cloves, peppercorns  and black cardamom. Do not let them turn black.  Once cooled, grind them into a fine powder.

2. Heat the oil in a pan. Add the fennel seeds and sauté. Add the sliced onion and cook until translucent. Cook the ginger garlic paste until the raw smell disappears.

3. Add in the tomatoes, capsicum along with turmeric powder. Sauté until tomatoes are cooked (3 – 4 minutes)

4. Add in 4 tbsp ground masala powder. Mix well and cook until you can smell the aroma.

5. Add in the boiled vegetables. Cook for a minute. Add in the milk and water and mix. Season with salt accordingly. Keep flame low.

6. Once the mixture boils, switch off and add the lemon juice. (Do not dry out the liquid completely as it cooks in the oven too).

Instructions to assemble the Khichdi

1. In an oven proof bowl, add one thin layer of rice dal mixture.
2. Pour the veg gravy on top of it.

3. Cover with the rice lentil mix.

4. Garnish the rice layer with fried onions and dried mint.

5. Dot with ghee and bake in a pre-heat oven @ 180°C. for 15 – 20 minutes.
6. Serve hot with curd and papad.


1. So I have used peanuts instead of cashews since during lockdown I didn’t have the same. Feel free to use either.
2. This is a spicy masala. This makes about 6 – 8 tbsp of masala powder. We’ve added half and stored the remaining for later use. If you can tolerate the spice level, feel free to add more.
3. Do not over boil the vegetables. Cook them in salted water upto (90%) only. The remaining gets cooked in the pan and then baked
4. Whilst serving please ensure to take all three layers. Mix in your plate and eat.
Print Friendly, PDF & Email

You Might Also Like