Note (October 2026): The earlier kadhi method said to fry onions and add flour before the curd; a typical Gujarati kadhi is made by whisking gram flour (besan) into yogurt and water, simmering it and adding a spice tempering, usually without onion. The steps below have been corrected.
Gujarati khichdi is a soft, lightly spiced one-pot dish of rice and moong dal. A common home method uses ½ cup rice, ½ cup moong dal, about 3 cups of water, ½ teaspoon turmeric, a pinch of hing and salt, pressure-cooked for about 4 whistles. It is traditionally served with sweet-and-sour Gujarati kadhi made from yogurt and gram flour.
Key Takeaways
- Gujarati khichdi uses equal parts rice and moong dal (1:1), cooked soft with plenty of water.
- Typical recipes use about 3 cups of water for 1 cup of combined rice and dal, and roughly 4 pressure-cooker whistles.
- Seasoning is mild: turmeric, hing (asafoetida), salt and often a ghee tempering.
- Gujarati kadhi, the usual partner, is yogurt thickened with besan and is slightly sweet because sugar or jaggery is added.
- For babies from around 6 months, the NHS advises no added salt, so set a baby’s portion aside before salting.
There are various types of khichdi recipes to try at home if you want to add something light to your menu. Khichdi is a South Asian dish of rice and lentils (dal) cooked together, and many families make it when someone is unwell or simply wants a light, easy-to-digest meal. It is comfort food rather than a treatment, so it should not replace medical advice when someone is ill.
How To Make Gujarati Khichdi – Gujarati Khichdi Recipe
For now, we will talk about Gujarati khichdi which contains some authentic Gujarati spices, which make it one of the famous dishes of Gujarat. This khichdi does not require more ingredients and can be simply made without much use of heavy spices, basically a plain khichdi. It has a very smooth texture that is easy to swallow, which is why khichdi is one of the first solid foods many Indian families give babies. The NHS recommends starting solids at around 6 months and adding no salt to a baby’s food, so keep a baby’s portion unsalted.
Ingredients of Khichdi
The two main ingredients used in this Gujarati khichdi recipe are moong dal and short-grain rice or Rozana Basmati Rice as per your preference of texture. The spices are kept less in quantity to make the khichdi light and less spicy.
The main seasonings are turmeric powder, hing (asafoetida) and a little salt for taste. The khichdi stays soft and porridge-like because it is cooked with plenty of water: one typical recipe uses about 3 cups of water for ½ cup rice and ½ cup moong dal. The usage of fewer spices makes it a very mild khichdi which is very healthy and tasty.
You can also make the classic kadhi-khichdi pairing: the same plain khichdi served with Gujarati kadhi, a thin yogurt and gram-flour curry. Gujarati kadhi is slightly sweeter than other regional kadhis because sugar or jaggery is added, and it is eaten without pakoras. This kadhi also goes well with everyday basmati rice khichdi as well and makes the taste of our plain khichdi even better.
Steps to Make Khichdi
To make khichdi, rinse the rice and moong dal, put them in a pressure cooker with the water, turmeric, hing and salt (some cooks first warm a little ghee and the spices in the cooker), then close the lid and cook. Typical recipes call for about 4 whistles on medium heat, or about 5 minutes at pressure, followed by natural pressure release; timing varies by cooker.
For the kadhi, whisk gram flour (besan) into yogurt and water until smooth, add ginger, green chilli, a little sugar and salt, and simmer while stirring until it thickens slightly; one common recipe simmers it for 15 to 20 minutes. Finish with a ghee tempering of spices such as mustard seeds, cumin, fenugreek, cloves, cinnamon, curry leaves and hing. Gujarati kadhi is usually made without onion. Serve the kadhi and khichdi together while hot.
This khichdi is a very special dish of Gujarat, and rice-and-lentil khichdi in some form is cooked across India, from sabudana khichdi eaten during fasts to pongal in the south. How often households eat it varies; no survey figure is cited here.
Because khichdi cooks in one pot in well under half an hour, it is one of the easiest Indian meals to make. It can also be served with curd or pickle to make plain khichdi tastier, and its simple ingredients suit people who want a light meal.
Gujarati Khichdi Ingredients and Quantities
The quantities below follow two published home recipes for plain Gujarati or moong dal khichdi. They make about 2 servings and scale up easily.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Short-grain rice | ½ cup | Breaks down into a soft, mushy texture |
| Moong dal (split, with or without skin) | ½ cup | Protein and body; equal to the rice (1:1) |
| Water | 3 to 3¼ cups | Gives the loose, porridge-like consistency |
| Turmeric powder | ¼ to ½ tsp | Color and mild flavor |
| Hing (asafoetida) | A pinch | Savory aroma |
| Salt | About ½ tsp, to taste | Seasoning (omit for babies) |
| Ghee | 1 tsp or more | Richness; often used again in a tempering |
Short-grain rice cooks faster and softer than long-grain basmati, which is why one Gujarati recipe calls it essential for the signature mushy texture. Basmati works too if you prefer separate grains.
How Do You Make Gujarati Khichdi Step by Step?
- Rinse: Wash ½ cup rice and ½ cup moong dal together in several changes of water until it runs clear. One recipe soaks them for 10 minutes; soaking is optional.
- Load the cooker: Add the rice, dal, 3 cups of water, ½ tsp turmeric, a pinch of hing and salt to a pressure cooker. A teaspoon of ghee can go in now.
- Pressure-cook: Cook on medium heat for about 4 whistles (or about 5 minutes at pressure), then let the pressure release naturally.
- Check consistency: Stir well. If it is too thick, add hot water and simmer briefly until it is as loose as you like.
- Optional tempering: Heat ghee, add cumin and hing, and pour it over the khichdi just before serving.
Without a pressure cooker, khichdi can be simmered in a covered pot with extra water, stirring now and then, until the rice and dal are completely soft. It takes longer, and the water amount needs adjusting as it cooks.
Gujarati Kadhi Recipe to Serve With Khichdi
Gujarati kadhi is a thin, sweet-and-sour yogurt curry thickened with besan (gram flour). In Gujarat and Rajasthan it is commonly served with khichdi, roti, paratha or rice. One widely used recipe uses these quantities:
- 1 cup yogurt (curd) and 3 tbsp besan, whisked smooth
- 2 cups water, 1 tsp sugar, ½ tsp ginger paste, 2 slit green chillies and ¾ tsp salt
- Tempering: 1 tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin, ¼ tsp fenugreek seeds, 3 cloves, 1 inch cinnamon, 1 dried red chilli, a pinch of hing and a few curry leaves
- Garnish: 2 tbsp chopped coriander
Whisk the yogurt, besan and water first so no lumps form, then simmer for 15 to 20 minutes on medium heat, stirring so the yogurt does not split. Pour the hot tempering over the kadhi at the end. Leaving out the sugar gives a more sour kadhi.
Gujarati Khichdi vs. Other Khichdi Styles
| Style | Main ingredients | Seasoning | Typical use |
|---|---|---|---|
| Plain Gujarati khichdi | Rice + moong dal (1:1) | Turmeric, hing, salt, ghee | Everyday light meal, served with kadhi |
| Masala or vegetable khichdi | Rice + dal + vegetables such as potatoes, peas, cauliflower | Onion, tomato, ginger-garlic and spice powders | Heartier one-pot dinner |
| Sabudana khichdi | Sago (tapioca pearls) | Varies by region | Eaten during fasts |
| Pongal (South India) | Rice + lentils | Regional tempering | South Indian counterpart of khichdi |
Is Khichdi Healthy? Moong Dal Nutrition
Khichdi pairs a grain with a pulse, and India’s Minister of Food Processing Industries described it in 2017 as nutritious and healthy food. According to USDA data reproduced on Wikipedia, 100 g of boiled mung beans provides about 105 kcal, 7.02 g of protein, 19.15 g of carbohydrate, 7.6 g of dietary fiber and 0.38 g of fat. The finished dish’s figures depend on how much rice and ghee you use, so treat these as a guide to the dal only.
Wikipedia also notes that mung bean carbohydrates are easily digested and cause less flatulence than other forms of legumes, one reason moong dal is the usual choice for a light khichdi.
Khichdi for Babies: What to Keep in Mind
- Age: The NHS says solid foods should start when a baby is around 6 months old.
- No salt: The NHS advises not to add salt to a baby’s food or cooking water and not to use stock cubes, because salt is not good for babies’ kidneys. Take out the baby’s portion before salting the rest.
- Texture: Mash or blend khichdi at first, then move toward mashed and lumpier textures as soon as the baby can manage them, as the NHS recommends.
- No honey: The NHS says not to give honey before age 1.
For more first-food ideas, see these homemade baby food recipes by age. Parents of babies with allergies or medical conditions should follow their own doctor’s advice.
Common Mistakes When Making Khichdi
- Too little water: Khichdi should be soft and loose; around 3 cups of water per cup of combined rice and dal is a common starting point.
- Skipping the rinse: Rinsing until the water runs clear removes surface starch that can make the khichdi gluey.
- Rushing the kadhi: Whisk the besan in fully and stir while it simmers so the yogurt does not split.
- Salting a baby’s portion: Keep it separate and unsalted.
A Short History of Khichdi
The word khichdi comes from the Sanskrit khiccā, a dish of rice and legumes. Accounts from Seleucus’s campaign in India (305 to 303 BC) noted that rice with pulses was very popular on the subcontinent, and the Moroccan traveler Ibn Battuta described khichdi made of rice and mung beans around 1350. In 2017 some media called khichdi India’s national dish, but the Minister of Food Processing Industries clarified that the government had no plans to designate a national food.
If you enjoy regional Indian food, explore famous street foods from top Indian cities, cool down with popular Indian summer drinks, or read about the cultural significance of Indian sweets.
Frequently Asked Questions
What is the ratio of rice to dal in Gujarati khichdi?
Gujarati khichdi typically uses equal parts rice and moong dal, a 1:1 ratio, such as ½ cup of each. That amount is cooked with about 3 cups of water for a soft, porridge-like result.
How many whistles does khichdi need in a pressure cooker?
Home recipes commonly cook Gujarati khichdi for about 4 whistles on medium heat, or about 5 minutes at pressure, then let the pressure release naturally. Cookers differ, so check softness and add hot water if needed.
What is served with Gujarati khichdi?
Gujarati khichdi is commonly served with Gujarati kadhi, a thin, slightly sweet yogurt and gram-flour curry. Curd, pickle or a simple salad are also common sides.
Why is Gujarati kadhi sweet?
Gujarati kadhi is a little sweeter than other regional kadhis because sugar or jaggery is added. It can be made without sugar for a more sour taste.
Can babies eat khichdi?
Yes, khichdi is one of the first solid foods babies eat in several regions of India, and the NHS recommends starting solids at around 6 months. Mash it well and add no salt to the baby’s portion.
Which dal is used in Gujarati khichdi?
Moong dal is the standard choice. Some Gujarati recipes specify split moong dal with the skin on, while others use plain moong dal; both cook soft and quickly.
