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Surati khichdi

Gujarati Khichdi

Gujarati Khichdi is the ultimate comfort food. It's a simple, mushy, and wholesome preparation of rice and moong dal (split yellow gram), cooked together with turmeric and salt. It is light, easy to digest, and is traditionally served with Kadhi, papad, pickle, and a dollop of ghee.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course: Main Course, Rice
Cuisine: Gujarati, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rice usually a short-grain variety like 'khichdiya rice'
  • ½ cup tuver dal pigeon peas
  • ½ cup yellow moong dal split yellow gram
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon ghee
  • 6-7 cups water

Equipment

  • Pressure cooker

Method
 

  1. Wash the rice and both dals together thoroughly until the water runs clear.
  2. In a pressure cooker, combine the washed rice-dal mixture, turmeric powder, salt, and
  3. ghee.
  4. Add 6-7 cups of water. The high water ratio is key to its soft, porridge-like consistency.
  5. Close the lid and pressure cook on medium heat for 5-6 whistles.
  6. Let the pressure release naturally.
  7. Open the cooker and whisk the khichdi vigorously with a dal whisker or a spoon until it is
  8. creamy and well-mashed.
  9. Serve piping hot with a generous spoonful of ghee on top, alongside Gujarati Kadhi.

Notes

● The ratio of rice to dal can be adjusted, but a higher proportion of dal makes it more
nutritious.
● The consistency should be soft and mushy, not like separate grains of rice and dal.
● This is the basic khichdi. For 'Vaghareli Khichdi' (tempered khichdi), a tempering of spices
and vegetables is added.