Wednesday, September 16, 2009

Gujarati Khichadi - 1

There are two types of Gujarati that we make. One is very soft, porridge like khichdi with minimal spices and the other one is with onion & green masala paste. Since we like the second one, I make it more often that the first one.

Gujarati Khichdi


1 cup rice

1 cup yellow moong daal

1/2 tsp Gujarati Garam Masala (or per taste)

salt to taste

4 cups water

Grind to paste

2 cloves garlic

1" ginger

2 green chilies


2 tsp oil

1 small onion, thinly sliced

1/2 tsp turmeric powder

1/4 tsp asafoetida

Suggested Accompaniment

Gujarati Kadhi

Goad Kairi (Gujarati Sweet Mango Pickle)




1. Pick rice and daal for the impurities. Soak in water for 30 minutes.

2. Heat oil in a saucepan. Add onion, turmeric powder and asafoetida.

3. Saute till onion is soft. Now add green masala paste. Saute for 2 minutes. Add Gujarati Garam Masala. Fry for 1 minute.

4. Drain rice-daal mixture. Add to the pot. saute for 1 minute.

5. Add water & salt. Bring to boil.

6. Switch the gas to low. Cover and let it cook for about 15-20 minutes till rice and daal get cooked.

7. Switch off the gas. Keep covered for 5 minutes.

8. Serve hot with ghee or kadhi. I served my khichdi with goad keri (Gujarati sweet mango pickle ) & roasted papad.

Note -

1. You can add more water to get porridge like consistency.

2. Use Surti Kolum rice if it is available.


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