Gujarati Khichdi (Rice and Lentil Porridge)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Khichdi is a comforting one-pot dish eaten across India. In Gujarat, it is usually soft and porridge-like, made from rice and split yellow lentils (moong dal) with turmeric, cumin and a little ghee, and is served with a spoon of kadhi, a papad and pickle. It is a simple, gentle meal that is often eaten for dinner. Gujarati cooking is often described as largely vegetarian, with a gentle balance of sweet, sour and savory flavors and a long tradition of steamed snacks and flatbreads. Read more in Indian regional cuisines.

It is also a popular choice when you want something light and easy on the stomach.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Thomas Nahar on Pexels; Photo 2: Thomas Nahar on Pexels; Photo 3: Thomas Nahar on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Gujarati Khichdi (Rice and Lentil Porridge)

Author: KP Cooking Method: One-Pot Cuisine: Gujarat, Indian Courses: Dinner, Lunch Recipe Keys: Gluten Free H Healthy Vegetarian Meals

Prep Time 10 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 10 mins

Servings: 4

Description

Gujarati khichdi: a soft, comforting one-pot porridge of rice and split yellow lentils, finished with ghee and cumin. Traditionally served with kadhi.

Ingredients

Servings

For the khichdi

• 1 cup rice (about 200 g, rinsed)
• ¹⁄₂ cup split yellow lentils (moong dal) (about 100 g, rinsed)
• 5 cups water (about 1.2 liters)
• ¹⁄₂ tsp ground turmeric
• 1 tsp salt (to taste)

For the tempering

• 2 tbsp ghee
• 1 tsp cumin seeds
• 4 black peppercorns
• 2 cloves
• 1 pinch asafoetida (hing) (optional)
• 2 tbsp fresh coriander (cilantro) (chopped)

Instructions

1. Rinse the rice and lentils together until the water runs clear. Soak for 30 minutes and drain.
2. Combine in a pot or pressure cooker with the water, turmeric and salt.
3. Cook until very soft: in a pressure cooker for 3 whistles (about 10 minutes), or simmer covered for 25 to 30 minutes, stirring occasionally, adding hot water if too thick.
4. For the tempering, heat the ghee, add the cumin, peppercorns, cloves and asafoetida and fry for 30 seconds.
5. Pour over the khichdi, mix, and top with coriander. Serve hot with kadhi, papad and pickle.

Note

Follow your pressure cooker's instructions and release steam carefully. Khichdi thickens as it cools; add hot water to loosen. Vegetarian and gluten-free (vegan if made with oil). Keeps 2 days in the refrigerator.