Rajma Khichadi


  • 2-3 tbsp basmati brown rice
  • 2 tbsp boiled rajma
  • ½ tbsp chopped onion
  • ½ tbsp chopped coriander leaves
  • 1 pinch of organic haldi
  • Pinch of black pepper
  • ½ tsp jeera
  • 1 tsp ghee or oil
  • Salt as required.
  • Water as required


  • Wash and soak basmati brown rice and rajma separately for half an hour.
  • Boil rajma in a pressure cooker up to 2 whistles.
  • Heat 1 tsp ghee or oil in a pan and add jeera, once cumin seeds stars to splutter, add onion.
  • As the onion becomes translucent, add pepper and turmeric powder and sauté for 2 minutes.
  • Add drained rice and boiled rajma, sauté a little.
  • Add water and salt to it (as per requirement) and pressure cook for 2 whistles. Once done add few chopped coriander leaves for garnishing.
  • Serve hot

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