Vuna khichuri


Vuna khichuri


  • Pulao/basmati rice: 2 cup
  • Moong dal/lentil: 1cup
  • Masoor dal: 1/2cup
  • Mustard oil: 3 tablespoon
  • Cumin seeds: 1tsp
  • Chopped onions: 1/2cup
  • Ginger paste: 1 tsp
  • Garlic paste : 1 tsp
  • Red Chili powder : 1 tsp
  • Turmeric powder: 1tsp
  • Whole red chilies: 3
  • Bay leaves: 2
  • Cinnamon: 3
  • Cardamom: 4
  • Salt as needed
  • Sugar: 1 tsp
  • Ghee: 2 tablespoon
  • Water: 7cup
  • Roasted Cumin powder: 1 tsp
  • green chilies: 4


Roast moong dal until it is golden and crispy, making sure it does not burn. Soak in water for 10 minutes, then wash and discard water.
Heat mustard oil in a pot. Add the cumin seeds, bay leaves, cardamom pods, cinnamon stick, red and green chilies and garlic paste, let these fry for a few seconds, and then add the rice, moong dal and masoor dal and fry for 2 minutes on high heat. Now add turmeric powder, red chili powder, ginger paste and salt.stir constantly.
Add 7 cup water into the rice and adjust salt. Once the rice starts boiling, add sugar, Stir and mix well.
Once the moisture has started to dry, reduce the heat to very low, cover the pot tightly and steam for about 20 minutes. (Don’t move the lid at these time…this is very important part for getting perfect khichuri)
After 20 minutes, open the lid and turn off the heat. Sprinkle ghee and roasted cumin seeds and mix well.
Serve hot.

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