gujarati khichadi

Gujarati Khichdi Recipe | How to make Gujarati khichdi

What is Gujarati Khichdi?

Khichadi is the comfort food for Indians. Short of time, upset digestive system, food for toddlers, easy to digest, quick to make; many questions, one answer-khichadi! And as it goes for most of the common Indian dishes, for khichadi too it can be said that every household has its own recipe for khichadi. Frankly, at my place, the recipe varies within the household too as I make it differently from how my mom in law makes it (haha). Gujarati khichdi has a thicker consistency and a delicious tempering. It is mushy but not runny and can be relished by one and all. I am not a khichadi fan but I relish masala khichdi recipe and Gujarati khichdi recipe a lot. Masala khichadi recipe too will be on the blog soon.

Let’s talk about the ingredients for Gujarati Khichdi Recipe

Khichdi is a combination of rice and dal. Broken rice is the best for khichadi or you can simply soak your full grain basmati rice for 20-30 minutes and thereafter break it with your hands and use. I use basmati kani for my khichadi recipes because khichadi for me is an “on the go thing”, so the whole exercise of soaking and breaking the rice defeats the whole purpose. Next what goes in is dal, in the same proportion. I keep the ratio of 1:1 for rice and dal. What makes Gujarati Khichadi special is its tempering. It adds awesome taste to the khichadi.

Another interesting rice-based dish from Sindhi cuisine is Bhuga Chawal recipe. View the recipe here. Also, the famous rice recipe from South Indian cuisine is tomato rice. View the recipe here.

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How To Make Gujarati Khichdi

1. Add ½ cup soaked green moong dal and ½ cup soaked broken rice in a pressure cooker. Before doing so make sure to discard the water in which dal and rice were soaked.

gujarati khichadi

2. Next goes in 2 cups of water.

gujarati khichadi

3. A pinch of asafetida (heeng), salt to taste and 1/8 tsp turmeric powder comes next.

gujarati khichadi

4. Let it cook on high flame till the first whistle. Thereafter reduce the flame to low and let the khichadi simmer for 10 minutes. Let the pressure release and then open the cooker.

gujarati khichadi

5. Let’s prepare the tempering for the khichadi. For that heat 1 tbsp clarified butter (ghee). Add ½ tsp mustard seeds (raise), let them crackle and then add ¼ tsp cumin seeds and let them splutter.

gujarati khichadi

6. Add 2 chopped garlic cloves and cook till turn golden.

gujarati khichadi

7. 2 dry red chilies are the next to be added. Cook for 20 seconds or so.

gujarati khichadi

8. Add the sizzling and flavorsome tempering to the cooked khichadi.

gujarati khichadi

9. Serve hot. Bon appétit!

gujarati khichadi

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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