A comforting and savory rice and lentil porridge from Hyderabad, slow-cooked with fragrant whole spices and ghee. Unlike other versions, this one uses masoor dal for a uniquely soft texture, making it a perfect breakfast or light meal.
A classic Hyderabadi curry with a unique nutty and tangy flavor profile. Roasted sesame seeds, peanuts, and coconut are ground into a rich paste and simmered with tamarind juice for a delicious side dish that pairs perfectly with rice.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Hyderabadi Khichdi, Til ka Khatta and Roasted Papad
Soul-satisfying Hyderabadi Khichdi with tangy Til ka Khatta – a gut-friendly, mom's recipe style meal.
This hyderabadi dish is perfect for breakfast. With 714.41 calories and 21.07g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
4.5 cup Water (Use 4 cups for firmer, 5 for softer)
1.5 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
0.25 cup Fried Onions (for garnish, optional)
Instructions
1
Wash and soak the rice and dal. In a large bowl, combine the basmati rice and masoor dal. Rinse them together under cool running water 3-4 times until the water runs clear. Add fresh water to cover and let them soak for at least 30 minutes. After soaking, drain completely and set aside.
2
Sauté aromatics and build the flavor base. Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant. Add the thinly sliced onions and fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown (birista). This step is crucial for the authentic flavor. Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears.
3
Pressure cook the khichdi. Add the turmeric powder and stir for 10 seconds. Add the drained rice and dal mixture to the cooker. Gently sauté for 1-2 minutes, being careful not to break the grains. Pour in 4.5 cups of water and add salt. Stir everything well and bring the mixture to a rolling boil. Secure the lid of the pressure cooker, place the weight on, and cook on medium-high heat for 4 whistles (approximately 12-15 minutes).
4
Rest, garnish, and serve. Turn off the heat and allow the pressure to release naturally (NPR), which will take about 10-15 minutes. Once the pressure has fully subsided, open the cooker. The khichdi should be soft and well-cooked. Gently fluff with a fork. If you prefer a mushier consistency, use the back of a spoon to mash it slightly. Transfer to serving bowls, garnish with freshly chopped coriander leaves and optional fried onions. Serve hot with yogurt, pickle, or traditional Hyderabadi 'Khatta'.
Servings
4
Serving size: 1 cup
231cal
5gprotein
17gcarbs
18gfat
Ingredients
0.25 cup Sesame Seeds
2 tbsp Peanuts (raw, unsalted)
2 tbsp Dry Coconut (grated)
25 g Tamarind (seedless block)
1 cup Hot Water (for soaking tamarind)
1 tbsp Besan
1 tbsp Jaggery (grated or powdered)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Salt (or to taste)
2.5 cup Water (divided for paste and gravy)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pc Dried Red Chilies (broken in half)
4 clove Garlic (thinly sliced)
10 pc Curry Leaves
0.25 tsp Hing
Instructions
1
Roast and Grind the Paste
In a heavy-bottomed pan over low-medium heat, dry roast the sesame seeds for 2-3 minutes until they turn light golden and start to pop. Immediately transfer to a plate to cool.
In the same pan, roast the peanuts for 3-4 minutes until they are aromatic and have light brown spots. Add them to the plate with the sesame seeds.
Finally, roast the grated dry coconut for about 1 minute until it's fragrant and lightly toasted. Be careful as it burns quickly. Add it to the same plate.
Allow the roasted ingredients to cool completely for about 10 minutes. This is crucial for a smooth paste.
Once cooled, transfer the mixture to a blender or spice grinder and grind into a fine powder.
Add 3-4 tablespoons of water and blend again to form a smooth, thick paste. Set aside.
2
Prepare Tamarind Water and Slurry
Place the tamarind block in a bowl and pour 1 cup of hot water over it. Let it soak for 15 minutes.
After soaking, mash the tamarind pulp thoroughly with your fingers to extract all the juice.
Strain the liquid through a fine-mesh sieve into a bowl, pressing the pulp to get maximum extract. Discard the fibrous solids.
In a separate small bowl, whisk the besan with 1/4 cup of water to create a smooth, lump-free slurry.
3
Simmer the Khatta
In a medium pot or kadai, combine the prepared tamarind water, the ground sesame-peanut paste, and the besan slurry.
Add the grated jaggery, turmeric powder, red chili powder, and salt. Whisk everything together until well combined.
Pour in the remaining 2 cups of water and stir thoroughly.
Bring the mixture to a boil over medium heat, stirring occasionally. Once it boils, reduce the heat to low.
Let it simmer gently for 12-15 minutes, stirring every few minutes to prevent it from sticking to the bottom. The gravy will thicken slightly and the raw smell of besan will disappear.
4
Prepare the Tempering (Tadka)
While the khatta is simmering, heat the oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
Add the cumin seeds, dried red chilies, and sliced garlic. Sauté for about 1 minute until the garlic turns golden brown and fragrant.
Add the curry leaves (be careful, they will splutter) and sauté for another 10 seconds.
Finally, turn off the heat, add the hing, and give it a quick stir.
5
Combine and Serve
Carefully pour the hot tempering over the simmering khatta. It will sizzle.
Stir well to incorporate the tempering into the gravy. Let it cook for one more minute.
Turn off the heat. Check for seasoning and adjust salt, jaggery, or tamarind if needed.
Serve hot with Hyderabadi khichdi, steamed rice, or biryani.
