Khichdi Recipe: If you want to eat something light then make Kathiawadi Khichdi quickly, serve hot and get compliments

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Kathiawadi Khichdi is a flavorful and comforting dish from the Kathiawad region of Gujarat, India. Here's a quick and easy recipe for Kathiawadi Khichdi:


  • 1 cup rice
  • 1/2 cup split yellow moong dal (split yellow lentils)
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida (hing)
  • 2-3 dried red chilies
  • 1 small onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1-inch ginger, grated
  • 1 small tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional)
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • Water as needed
  • Fresh coriander leaves for garnish


  1. Rinse the rice and moong dal together under running water until the water runs clear. Soak them in water for about 20 minutes, then drain.

  2. In a pressure cooker or a deep pan, heat ghee over medium heat. Add cumin seeds, mustard seeds, asafoetida, and dried red chilies. Let them splutter and release their aroma.

  3. Add the chopped onions and sauté until they turn translucent. Then add minced garlic and grated ginger. Sauté for another minute.

  4. Add the chopped tomatoes and cook until they become soft and mushy.

  5. Add turmeric powder, red chili powder (if desired), coriander powder, cumin powder, and salt. Mix well and cook the spices for a minute.

  6. Add the soaked rice and moong dal to the cooker/pan. Mix everything together to coat the grains with the spices.

  7. Add water (approximately 3 cups) to the cooker/pan. The water-to-rice ratio should be around 3:1. Adjust the quantity of water based on your preferred consistency of khichdi.

  8. Close the pressure cooker lid or cover the pan with a lid. If using a pressure cooker, cook for about 3-4 whistles on medium heat. If using a pan, cook covered on medium-low heat until the rice and dal are cooked and soft, stirring occasionally.

  9. Once the khichdi is cooked, let the pressure release naturally if using a pressure cooker. If using a pan, check the consistency and cook a little longer if needed.

  10. Garnish with fresh coriander leaves and serve hot Kathiawadi Khichdi with yogurt, pickle, or a dollop of ghee. It pairs well with papad (crispy lentil wafers) or buttermilk.

Enjoy the comforting and flavorful Kathiawadi Khichdi as a light and satisfying meal.