How to make Spicy Lapsi Khichdi (Thulli) - A healthy, spicy and tasty khichdi that will win many hearts and palates.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dalia, Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)

Cuisine : Andhra

Course : Rice

Spicy Lapsi Khichdi (Thulli) Recipe Card

Spicy Lapsi Khichdi (Thulli)

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

You can also find more Rice recipes like Cajun Rice, Phodnicha Bhaat, Chingri Macher Pulao , Varan Bhaat.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Spicy Lapsi Khichdi (Thulli) Recipe

  • Dalia soaked ¾ cup

  • Split green gram skinless (dhuli moong dal) soaked ¾ cup

  • Ghee 5 tablespoons

  • Onions finely chopped 2 medium

  • Tomatoes finely chopped 2 medium

  • Carrot cut into small cubes 1 medium

  • Green peas ¼ cup

  • French beans cut into ¼ inch pieces 7-8

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Heat 3 tablespoons ghee in a pressure cooker, add onions and saute till golden.

Step 2

Add tomatoes, carrot and French beans and saute for 2-3 minutes.

Step 3

Drain and add lapsi and green gram and mix. Add green peas, salt and garam masala powder and mix well.

Step 4

Add 4½ cups water and mix well. Cover the cooker and cook under pressure till 3 whistles are given out.

Step 5

Open the lid when the pressure is completely reduced, transfer into a serving bowl. Drizzle the remaining ghee over and serve hot.