Gujarati Khichdi Recipe

Gujarati khichdi is the ultimate comfort food—simple, wholesome, and satisfying. Made with just a few basic ingredients, it’s a dish that nourishes and soothes, perfect for when you need something light and easy to digest.

Often called “plain khichdi,” this dish is gentle on the stomach, making it a great option when you’re unwell or want something fuss-free. Its soft, mushy texture is ideal for children and adults alike, offering a warm, comforting meal with minimal effort.

The recipe calls for just two key ingredients—moong dal with the skin and short-grain rice. Short-grain rice works well because it cooks quickly and creates the signature soft texture of khichdi.

Seasoned simply with turmeric and hing (asafoetida), this dish proves that the most basic ingredients can create the most satisfying meals.

Ready to enjoy this classic comfort food? Keep reading for the full recipe and tips to make the perfect Gujarati khichdi.

How To Make Gujarati Khichdi 

Ready to make this at home? Here’s what you’ll need:

Ingredients

• 3 Cups Water
• Pinch Of Hing 
• Salt (As Much As Required)
• ½ Teaspoon Turmeric
• ½ Cup Short Grain Rice
• 1/2 Cup Moong Dal

Method 

Step 1: Prepare the Dal and Rice

Place the moong dal and short-grain rice into a pressure cooker. Rinse them thoroughly under running water for about 4 minutes until the water runs clear.

Step 2: Add Spices and Water

Once cleaned, add hing (asafoetida), turmeric powder, and salt to the dal and rice. Adjust the quantities to suit your taste—our suggestions are just a starting point. Add the water and stir everything well to ensure the spices are evenly mixed.

Step 3: Cook in the Pressure Cooker

Secure the lid on your pressure cooker and set it to medium heat. Allow it to cook for approximately 4 whistles. Once done, let the pressure release naturally; this helps the dish finish cooking gently.

After opening the lid, check the consistency of the khichdi. The rice and dal should be soft and slightly mushy. If it needs more cooking, simmer it for a few extra minutes. Don’t worry if the khichdi looks too watery at first—stirring will reveal its proper texture.

Step 4: Serve

Your Gujarati khichdi is ready to serve! For an extra layer of richness, add a few spoonfuls of vegan butter or a drizzle of coconut oil on top.

Khichdi is best enjoyed fresh, as leaving it in the pot for too long can make it overly thick or gloopy. Serve it hot in a bowl and enjoy it as-is or with a side dish.

Serving Suggestions For Gujarati Khichdi

Gujarati khichdi is a versatile dish that can be enjoyed on its own or paired with simple sides to enhance its flavors. Here are a couple of serving ideas we love – there’s something to suit different preferences:

Light Option: Fresh Green Salad

For a lighter, refreshing pairing, serve your khichdi with a simple green salad. Toss together fresh lettuce, cucumbers, cherry tomatoes, and a sprinkle of salt and lemon juice for brightness.

You can also add thinly sliced onions or shredded carrots for extra crunch. This combination balances the warmth of the khichdi with crisp, fresh flavors, making it perfect for lunch or a light dinner.

Hearty Option: Fried Spiced Potatoes

If you’re craving something more indulgent, pair your khichdi with crispy fried spiced potatoes. To make these, dice potatoes into small cubes, toss them with turmeric, cumin, chili powder, and salt, then pan-fry them until golden and crispy.

The richness of the potatoes complements the soft, mushy texture of the khichdi, creating a satisfying, hearty meal.

Additional Pairing Ideas

• Vegan Pickles: Add a side of tangy Indian pickles for a burst of flavor.
• Yogurt Alternative: A dollop of vegan yogurt can add creaminess and a cooling contrast.
• Papad: Crisp roasted or fried papad (lentil wafers) add a crunchy element to the meal.
• Coconut Chutney: A mild, creamy coconut chutney can enhance the dish’s overall flavor profile.

Our Top Tips for Making the Perfect Gujarati Khichdi

We’ve found a few things are worth bearing in mind when you make this dish, so take a look at our tips below:

1. Use Short-Grain Rice

Short-grain rice is essential for achieving the soft, mushy texture that makes khichdi so comforting. It cooks faster and blends well with the dal for that signature consistency.

2. Rinse Thoroughly

Wash the rice and moong dal until the water runs clear. This removes excess starch and ensures the khichdi doesn’t turn overly sticky.

3. Adjust Water Consistency

The water-to-rice-and-dal ratio can vary based on your preferred consistency. For a creamier, porridge-like texture, add a little more water. If you like it thicker, use slightly less.

4. Go Easy on Spices

Khichdi is meant to be simple and soothing, so keep the spices minimal. Hing (asafoetida) and turmeric are enough to enhance the flavors without overwhelming the dish.

5. Let the Pressure Release Naturally

After cooking, allow the pressure cooker to release naturally. This gentle cooling process helps the flavors develop and ensures the rice and dal are perfectly cooked.

6. Stir to Combine

Once cooked, stir the khichdi to bring everything together. This reveals its creamy, slightly messy texture, which is key to its charm.

7. Serve Immediately

Khichdi is best enjoyed fresh. If left in the pot for too long, it can thicken or turn gloopy. Reheat with a splash of water if needed to restore its texture.

8. Add a Rich Finish

For added richness, drizzle a spoonful of vegan butter or coconut oil on top before serving. This enhances the flavor and gives the dish a silky finish.

By following these tips, you’ll create a perfectly balanced and delicious Gujarati khichdi every time. Enjoy experimenting and making it your own!

Final Thoughts

Gujarati khichdi is a simple and satisfying dish that’s perfect for when you want something warm, light, and filling. The combination of rice and moong dal makes it both nourishing and easy to digest, ideal for any time of the day.

For the best results, use short-grain rice to achieve the classic soft texture that defines this dish. Keep the spices minimal to maintain its gentle flavor, and be cautious with turmeric to avoid an overly bitter taste.

We hope this recipe helps you prepare a delicious bowl of Gujarati khichdi that’s easy to make and enjoyable to eat. Serve it fresh with your favorite sides or enjoy it on its own—either way, it’s sure to be a comforting addition to your table.