Introduction to Sardiyo Wali Special Khichdi

 

I made this Sardiyo Wali Special Khichdi when winters were in full flow. Razai was out, fire was burning, and everywhere it felt like proper winter season. Rabdi, moongfali, and cold mornings – that is exactly the time when a comforting bowl of khichdi feels like heaven. I wanted to cook something that gives warmth, health, and taste all together.

This Sardiyo Wali Special Khichdi came from that exact winter mood. I mixed millets, dals, seasonal vegetables, and finished it with a strong desi ghee tadka. When I saw it bubbling with that perfect thick but flowing consistency, I knew this is not just khichdi, this is pure winter comfort in a bowl.

---

 

Ingredients of Sardiyo Wali Special Khichdi

 

Portion / Servings: 5–6 pax
Preparation Time: 2–4 hours
Cooking Time: 60 minutes

• Jowar – ¼ cup
• Bajra – ¼ cup
• Chana dal – ¼ cup
• Green moong dal (whole) – ¼ cup
• Tur dal – ¼ cup
• Daliya – ½ cup

For Cooking Grains & Vegetables

• Soaked grains mixture
• Water – as required
• Green peas – ½ cup
• Hara chana – ½ cup
• Winter red carrot (roughly cut) – 1 cup
• Fresh tuvar dana – ½ cup
• Salt – 1 tsp
• Turmeric powder – ½ tsp
• Ghee – 1 tbsp

For Cooking Potatoes

• Oil – 2 tbsp
• Potatoes (diced) – 2 nos
• Groundnuts – ¼ cup

For Making Tadka

• Ghee – 1 tbsp
• Dry red chilli – 1 pc
• Jeera – 1 tsp
• Hing – 1 tsp
• Garlic (chopped) – 2 tbsp
• Ginger (chopped) – 1 tsp
• Green chilli (chopped) – 1 tsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Jeera powder – ½ tsp
• Garam masala – ½ tsp
• Tomatoes (chopped) – 2 pcs

---

 

Instructions of Sardiyo Wali Special Khichdi

 

Step 1: Soaking the Grains and Lentils
Wash all the grains and dals together properly, at least three to four times, until the water looks clean. Transfer everything to a large bowl, add enough water, and let it soak for a minimum of 2 hours. This step is very important because jowar and bajra are hard grains. Soaking helps them cook faster and makes the khichdi comforting and easy to digest. After soaking, drain the excess water and keep aside.

 

Step 2: Pressure Cooking the Khichdi Base
Add the soaked grain and dal mixture into a pressure cooker. Now add green peas, hara chana, winter red carrots, and fresh tuvar dana. Season with salt and turmeric powder. Add ghee and enough water so the khichdi cooks evenly. Cook on high flame for 2 whistles, then lower the flame and give 2 more whistles. Switch off the heat and let the pressure release naturally. This resting time helps everything open up nicely.

 

Step 3: Preparing the Potato and Peanut Base
Heat oil in a pan. Add diced potatoes and cook them on medium flame until they are more than half done. They should be crisp outside and soft inside. Once the potatoes feel light, add groundnuts. Fry both together until golden brown. Remove from oil and keep aside.

 

Step 4: Making the Aromatic Tadka
In the same pan, add ghee to the remaining oil. Add dry red chilli and jeera. Let the jeera crackle, then add hing. Once the hing is cooked, add chopped garlic and sauté until golden brown. Before adding ginger and green chilli, remove one spoon of this tadka and keep it aside for topping.

 

Step 5: Building the Masala Base
Now add chopped ginger and green chilli to the pan. Add turmeric powder, red chilli powder, jeera powder, and garam masala. Stir quickly for a minute. Add chopped tomatoes and cook until they soften completely and oil starts separating. This masala gives deep winter warmth to the khichdi.

 

Step 6: Combining Khichdi and Tadka
Open the cooker and gently mix the cooked khichdi. Add it directly to the prepared masala. Mix slowly so everything blends well. Adjust consistency with a little hot water if needed. Let it simmer for 2–3 minutes.

 

Step 7: Final Assembly and Resting
Add the fried potatoes and peanuts to the khichdi and mix gently. Cover and cook on low flame for a few minutes. Switch off the heat and let it rest. Finish with the reserved garlic tadka and chopped coriander.

 

Serving Suggestion:
Serve this Sardiyo Wali Special Khichdi hot with a spoon of ghee. Enjoy it with curd, pickle, or a simple salad. This is pure winter comfort food.

---

 

About Sardiyo Wali Special Khichdi

 

This Sardiyo Wali Special Khichdi is made specially for winters when the body needs warmth and nourishment. I use jowar and bajra, which are slightly hard grains, so soaking them properly is very important. Along with that, different dals like chana dal, moong dal, arhar dal, and daliya come together to make the khichdi wholesome and filling.

Seasonal vegetables play a big role in this Sardiyo Wali Special Khichdi. Green peas, green chana, carrot, and tinda go straight into the cooker. By the time millets are cooked, vegetables become slightly mashy, and that is exactly how khichdi should be. Comforting, soft, and easy to eat.

The real magic happens with the tadka. I fry potatoes and peanuts till they turn crispy, then prepare a ghee-based tadka with garlic, ginger, green chilli, whole spices, and powdered masalas. When this tadka mixes with the khichdi, the flavour lifts instantly. The consistency should never be too thick or too thin, just slightly thick and flowing.

This Sardiyo Wali Special Khichdi is not fancy food. It is honest, warming, and deeply satisfying. It is that kind of meal which makes you want to come out of your razai and sit with family to enjoy winter properly.

---

 

Cooking Tips for Sardiyo Wali Special Khichdi

 

• Always soak jowar and bajra for at least 2 hours for best results in Sardiyo Wali Special Khichdi.
• Wash all grains and dals 3–4 times to remove excess starch.
• Use seasonal vegetables only, as they add natural sweetness and texture.
• Do not overcook the khichdi; vegetables should be mashy but not completely dissolved.
• Give two whistles on high flame and two on low flame for perfect cooking.
• Fry potatoes first, then add peanuts so both cook evenly.
• Always use ghee in tadka; it gives warmth and real winter flavour.
• Keep the consistency slightly thick but flowing for best comfort.

---

 

Pairing Guide for Sardiyo Wali Special Khichdi

 

• Serve Sardiyo Wali Special Khichdi hot with crispy fried potatoes and peanuts on top.
• A spoon of extra ghee makes the khichdi more comforting.
• Pair it with simple onion salad or lemon wedges.
• A cup of hot chai after eating Sardiyo Wali Special Khichdi feels perfect in winters.
• This khichdi is best enjoyed fresh and piping hot with family.

---

 

Frequently Asked Questions About Sardiyo Wali Special Khichdi

 

1. What makes Sardiyo Wali Special Khichdi different?

Sardiyo Wali Special Khichdi uses millets, multiple dals, seasonal vegetables, and ghee tadka, making it perfect for winters.

 

2. Why are millets used in Sardiyo Wali Special Khichdi?

Millets like jowar and bajra provide warmth, fibre, and make Sardiyo Wali Special Khichdi more filling.

 

3. Is soaking important for Sardiyo Wali Special Khichdi?

Yes, soaking is very important so that millets cook properly in Sardiyo Wali Special Khichdi.

 

4. Can I skip vegetables in Sardiyo Wali Special Khichdi?

Seasonal vegetables add taste and nutrition, so they are recommended in Sardiyo Wali Special Khichdi.

 

5. What should be the consistency of Sardiyo Wali Special Khichdi?

The consistency should be slightly thick but flowing for the best comfort.

 

6. Why is ghee used in Sardiyo Wali Special Khichdi?

Ghee adds warmth, aroma, and enhances digestion in Sardiyo Wali Special Khichdi.

 

7. Is Sardiyo Wali Special Khichdi healthy?

Yes, Sardiyo Wali Special Khichdi is full of grains, dals, and vegetables, making it very healthy.

 

8. Can Sardiyo Wali Special Khichdi help in weight management?

This khichdi is filling and nutritious, which can support healthy eating habits.

 

9. Is Sardiyo Wali Special Khichdi suitable for all ages?

Yes, it is soft, nourishing, and suitable for all age groups.

 

10. When is the best time to eat Sardiyo Wali Special Khichdi?

Winters are the best time to enjoy Sardiyo Wali Special Khichdi, especially during lunch or dinner.

---