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Manipuri Khichdi with Ooti from Manipur

Course Main Dish - Rice, Main Dish – Gravies
Cuisine Manipuri
Author Srivalli


For Manipuri Khichdi

  • 1 cup Basmati Rice
  • 1/4 cup Toor Dal
  • 1 small Onions finely chopped
  • 1 tsp Ginger Garlic Paste
  • 2 tbsp Peanuts roasted and skinned
  • 1 tsp Cumin Seeds
  • 2 medium Bay Leaves
  • 3 Cardamom Pods
  • 3 Cloves
  • 3 nos Red Chillies
  • A Pinch Turmeric Powder
  • Salt to taste
  • 1 tbsp Cooking Oil
  • 2 tbsp Ghee

For Ootti / White Peas Subji

  • 1 & 1/2 cups White Peas
  • 1 big Onions finely chopped
  • 1“ Ginger finely chopped
  • 1 tsp Cumin Seeds
  • 3 - 4 nos Red Chillies
  • 2 medium Bay Leaves
  • 1 tbsp Cooking Oil
  • Salt to taste


How to make the Khichdi

  • Wash and soak the rice for 15 mins.
  • Wash and pressure cook the Toor Dal along with turmeric powder till so soft.
  • Then, add the rice to the dal and simmer.
  • Meanwhile, heat a nonstick pan with cooking oil and a tsp of ghee, add the jeera, bay leaves, cardamom, and cloves.
  • Now, add the onions and fry till golden brown and add the ginger garlic paste. Pour it into the boiling cooker of dal-rice. Cover the cooker and let go of two whistles and let cool.
  • Heat remaining ghee and then fry the Peanuts. Saute them and add to the dal rice once the pressure falls down. Mix well.
  • The Khichdi is ready to serve with Ootti. You can also serve with pickle.

How to make Ootti

  • Soak the peas in water overnight and pressure cook till done.
  • In another pan, heat cooking oil and add the bay leaves, cumin, and chilies. Just sauté and add the ginger and onion. Saute till onions are brown. Pour this into the peas and mix well.
  • Serve hot.


This is your regular Khichdi, so make sure you add enough water.
I didn't realize that Anthony was using raw peanuts. So like me, if you are using fried peanuts, you can add them in one shot in the beginning.
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