Khatua Recipe (Bhojpuri-Style Khichdi)
Discover the heartwarming flavors of Bihar with this traditional Bhojpuri-style Khichdi, known as Khatua. This comforting, one-pot rice and dal meal, flavored with a simple yet aromatic tempering, brings the authentic taste of rural India right to your dinner table. Khatua pairs beautifully with a variety of sides like Burani Raita, Palak Raita, or a refreshing cucumber salad. This vegetarian delight is not only nutritious but also quick to prepare, making it an ideal choice for a satisfying weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Arhar Dal (Split Toor Dal) | 1 cup |
| Onion | 1, finely chopped |
| Onion (for garnish) | 1, cut into rings |
| Garlic | 4 cloves, roughly pounded |
| Green Chillies | 2, roughly pounded |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Lemon Juice | 2 teaspoons |
| Ghee | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~42g |
| Protein | ~8g |
| Fat | ~5g |
| Fiber | ~4g |
| Sodium | ~200mg |
Note: Nutritional values are approximate and may vary based on exact ingredients used.
Preparation & Cooking Details
| Details | Duration |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Cuisine | Bihari |
| Course | Dinner |
| Diet | Vegetarian |
Instructions
-
Prep the Rice and Dal:
Start by washing the basmati rice and arhar dal (split toor dal) thoroughly. Once washed, soak them together in water for at least 1 hour to soften. -
Cook the Rice and Dal:
In a pressure cooker, add the soaked rice and dal along with turmeric powder, salt, and 5 cups of water. Cook for 5 to 6 whistles. Let the pressure release naturally. Once done, open the lid, and use a spoon or ladle to mash the khichdi to achieve a slightly mushy consistency. Set aside. -
Prepare the Tempering (Tadka):
In a small tadka pan, heat ghee over medium heat. Add the finely chopped onions and sauté until they become translucent and fragrant. -
Add Garlic and Green Chillies:
Using a mortar and pestle, roughly pound the garlic and green chillies. Add them to the tadka pan and sauté until the raw aroma of the garlic dissipates. -
Combine Tadka with Khichdi:
Pour the prepared tadka over the cooked khichdi, add the lemon juice, and mix well to ensure all flavors are evenly distributed. -
Garnish and Serve:
Garnish with fresh onion rings. Serve your Khatua with a side of curd, salad, and papad for a complete, wholesome meal. This khichdi goes exceptionally well with Burani Raita, Palak Raita, or any raita of your choice.
Tips for Serving
- Enhance the Flavor: Add a pinch of roasted cumin powder over the khichdi for added aroma and depth.
- Side Dishes: Pair with traditional accompaniments like mango or lime pickle to add a touch of tanginess.
- Adjust Spice Level: For a milder taste, reduce the number of green chilies or use deseeded ones.
Embrace the simplicity and warmth of Khatua, a Bhojpuri-style khichdi that’s sure to become a favorite in your home!
