Fada ni Khichdi
Saut?ed in sumptuous ghee and loaded with vegetables, you?ll find this Daliya (broken wheat) preparation fantastic!

- Indian

Cooking Time

-20-25 Min

Preparation Time

- 30 Min


  • 2-3 tbsp desi ghee
  • ½ cup daliya, soaked
  • ½ cup rice, soaked
  • ½ cup chickpeas, boiled
  • ½ cup black-eyed beans, boiled
  • ½ cup flat beans
  • ½ tsp black peppercorns
  • 3-4 cloves
  • ½ tsp Carom seeds
  • 2-3 dry red chillies, Water as required
  • 5-6 curry leaves
  • ½ tsp asafoetida
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder, Salt to taste
  • FOR tadka
  • 1 tbsp clarified butter
  • 1-2cinnamon sticks
  • 1 tbsp Kasuri methi
  • 3-4green chillies
  • FOR garnish
  • clarified butter


  1. 1

    Grease a clay pot with the ghee.
  2. 2

    Add the soaked daliya, rice, boiled chickpeas, boiled black eyed beans, and flat beans to the clay pot.
  3. 3

    Heat one tablespoon of ghee in a ladle.
  4. 4

    When it is hot enough, pour half of it on the daliya, rice, chickpeas, black eyes beans and flat beans.
  5. 5

    In the remaining melted ghee, add peppercorns, cloves, carom seeds, and dry red chillies.
  6. 6

    Pour this over the mix in the clay pot and add water to it.
  7. 7

    Again, use a ladle to heat a tablespoon of ghee; add the curry leaves, asafoetida, turmeric, and chilli powder.
  8. 8

    Pour this mixture on the khichdi.
  9. 9

    Once the khichdi is almost ready, add salt and green chillies.
  10. 10

    Pour the desi ghee on top of it.
  11. 11

    Again heat ghee in a ladle.
  12. 12

    Add the cinnamon and Kasuri methi; pour it over the khichdi.
  13. 13

    Serve the Fada ni Khichdi hot.
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Gautam Mehrishi


Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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