Bhatt Ki Khichdi
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Bhatt Ki Khichdi is a soulful and high-energy meal from the Kumaon region, made with black soybeans and local rice. I slow-cook the beans until they are tender and then simmer them with rice, ghee, and a generous amount of ginger and whole spices. This dish is a symbol of mountain comfort, providing immense warmth and strength during the freezing winters of Uttarakhand. The taste is remarkably earthy—nutty from the black beans and fragrant from the mountain ghee. It is an honest, one-pot representation of the sustainable and healthy eating habits of the hills. I love serving it piping hot with a spoonful of fresh curds and spicy radish chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great Bhatt khichdi is using pure mountain ghee; it provides that authentic rustic aroma.
- Always soak the beans; otherwise, they will stay chewy while the rice becomes too soft.
- Adding a small piece of jaggery at the end can provide a magnifique subtle balance to the earthy flavors.
Nutritional Information(Per 300g)
310 kcal
14g
12g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.