Make This Delicious Garhwali Til Khichdi Inspired by Kareena Kapoor’s Love for Comfort Food
Bollywood star Kareena Kapoor Khan recently shared her deep love for khichdi at nutritionist Rujuta Diwekar’s book launch in Mumbai, where she called it her ultimate comfort food. “If I don’t eat khichdi for two or three days, I actually start craving it,” she confessed. And honestly, who can blame her? Khichdi is warm comforting and deeply satisfying.
If you’re someone who enjoys hearty home-cooked meals and loves experimenting with regional Indian recipes, this authentic Garhwali til khichdi is a must-try. Originating from the hills of Uttarakhand, this version uses black sesame seeds that bring a nutty earthy flavor and make the dish even more nutritious.
How to Make Garhwali Til Khichdi
Ingredients:
- Ghee – 2 tablespoons
- Rice – 1 cup
- Black urad dal – ½ cup
- Black sesame seeds – 4 tablespoons
- Turmeric powder – ½ teaspoon
- Cumin seeds – 1½ teaspoons
- Ginger (chopped or paste) – 1 tablespoon
- Garlic (chopped or paste) – 1 tablespoon
- Green chillies (chopped) – 2
- Coriander seeds – 1 teaspoon
- Black peppercorns – 8 to 10
- Cloves – 4
- Hing (asafoetida) – a pinch
- Salt – to taste
Method:
Start by washing and soaking the rice and black urad dal in water for about two hours. In a pan, dry roast the cumin seeds, coriander seeds, cloves and peppercorns until aromatic. Remove and set aside. In the same pan, roast the black sesame seeds until they start popping. Once all roasted items cool down, grind them along with green chillies, ginger, and garlic into a smooth spice paste.
Heat ghee in a pressure cooker, add a pinch of hing and cumin seeds. Stir in the soaked rice and dal. Add turmeric, salt, and the ground spice paste along with 3 cups of water. Pressure cook for 3 to 4 whistles. Serve this hearty khichdi hot with curd papad or a tangy chutney.
This dish is not just comforting but also packed with protein fiber and nutrients making it perfect for both lunch and dinner.
