This is a very famous Gujarati healthy rice dish. Traditionally, our grand parents used to eat this for dinner as it digest easily at night. We prepare it at least once a week. It is very light dish with almost no spices. Whenever someone is sick in the family, we always prepare khichdi. There are many variation in preparing this dish, we prepare using split moong beans or lentils or mixed beans with vegetables. My family likes with mix of split moong bean and lentils and rice. Also, people use half beans and half rice, we like 2/3 split beans and 1/3 rice so it has more protein in it. My grandson loves khichdi and my daughter prepares it for him almost daily. This is an easy recipe, just mix everything and cook using pressure cooker. This is how my daughter prepares it.
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
1/3 cup basmati or sona masuri or broken rice
1/3 cup toor dal (lentils)
1/3 cup moong dal with skin
1 tsp methi dana (fenugreek seeds)
Salt to taste
1/2 tsp haldi (turmeric powder) (optional)
1/2 tsp jeera (cumin seeds)
1/2 tsp ajwain (carom seeds)
Small pinch of hing (asafoetida)
Ghee (clarified butter)
1. Mix rice, both beans and fenugreek seeds and in a bowl and wash it 2-3 times with water. If you have time then soak it for 15-20 minutes, if not then you can cook immediately.
2. Drain the water from the rice bean mixture. Then add the mixture to small pressure cooker with 3 and 1/2 cup water. Khichdi consistency is always soft so you need lot more water than making rice. You can also use pot which can fit in pressure cooker. If you are cooking directly in pressure cooker then cook on medium heat until 4 whistle. Once you turn off the heat move cooker on the side or khichdi will stick to the bottom and burn.
3. When cooker cools down, open it and wisk the khichdi thoroughly with spatula. It will be smooth and soft.
4. For tempering, add 1 tbsp ghee in a small pan. Add cumin and carom seeds. In 30 seconds or so, cumin will start turning brown, turn off the heat. Add asafoetida and add this tempering to khichdi and mix well.
5. Khichdi is now ready to serve. You can add some ghee before serving and serve it with kadhi, yogurt, onion mango chutney (Thecho) and papad on the side. We also love to eat Baingan Bharta and khichdi. Because I used ghee in tempering, it adds certain aromatic flavour to it. If you are following vegan diet, you can use oil instead of ghee. This khichdi is delicious! Try it to believe it!
Try this dish and send your feedback. I would love to hear from you 🙂
Try other traditional Gujarati recipes.
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