Gujarati Khichdi
Soft, simply spiced rice and split moong dal cooked together to a comforting porridge, finished with a generous pool of ghee — Gujarat's classic khichdi-kadhi pairing.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Pressure cooker
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 220 kcal
Instructions
- 1
Rinse the rice and moong dal together in water. Drain well.
- 2
Heat 1 tbsp ghee (clarified butter) in the pressure cooker. Add cumin seeds and asafoetida until they crackle.
- 3
Add the rice, dal, turmeric, and salt. Stir briefly to coat everything.
- 4
Pour in the water and close the lid. Pressure cook for 3-4 whistles until soft and porridge-like.
- 5
Once the pressure releases, mash lightly with a spoon for a softer texture if desired.
- 6
Serve hot topped with the remaining ghee.
Chef's tips
Gujarati khichdi should be soft and porridge-like rather than fluffy with separate grains. Add more water for a softer texture.
Ingredient substitutions
- split moong dal → toor dal for a heartier khichdi
Storage
Refrigerate for up to 2 days.
Reheating
Reheat with a splash of water or milk to loosen.
Common mistakes to avoid
- •Using too little water, which makes the khichdi dry and clumpy.
Serving suggestions
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