Village Style Gujarati Khichdi Buttery Rice Lentils Gujarati Cooking

The clattering of pots, pans and spoons in my kitchen is a sound that fills me with comfort and joy. It’s the first dish I crave after a long trip away and the hug in a bowl I need when autumn sets in. At the first whiff of mellow rice and lentils emanating from my cooker, there’s only one thing that matters; I’m home.

What ingredients do I need to make Village-Style Gujarati Khichdi (Buttery Rice & Lentils)?

Basmati rice – Basmati is my preference but you can use broken Basmati, Patna rice, Gobindobog, Sona Masoori, pudding rice, or any type of rice for that matter. The shorter the grains, the creamier the Khichdi will be Dried split moong (the type with the skins left on) – you can find these in most supermarkets or online Hot water Ground turmeric – Just a small amount is required. If you add too much turmeric, the dish will become bitter Asafoetida – also known as ‘hing’, for a mild onion and garlic flavour. According to Ayurveda, hing is digestive aid and is therefore added to most lentil dishes Salt – any will do Butter or ghee – Ghee is the most traditional option but I love the saltiness of butter in my Khichdi Black peppercorns – freshly ground black peppercorns are preferable

How to make Khichdi in the pressure cooker

How to make Khichdi without a pressure cooker

Combine the rice and dried split mung beans. Wash them in cold water several times and then place them in a pan that has a tight-fitting lid. Add the water, turmeric, asafoetida and salt. Stir and bring to the boil. Place the lid on the pan and reduce the burner to low. Cook for 25 minutes or until all the water has been absorbed and the khichdi is tender. Next, add in the butter and black pepper and beat the khichdi with a wooden spoon for a minute until creamy and porridge-like in consistency.

Kathiyawadi Khichdi

I’m making Khichdi, Gujarati style, like how they eat it on the farm in my ancestral home of Porbandar. It’s served with Gujarati Lasan ni Chutney, a blow-your-socks-off garlic and chilli preserve, and a cold glass of Chaas (salted buttermilk with roasted cumin).

Is Khichdi good for babies?

This is the comfort food every Gujarati has precious memories of growing up. The porridge-like consistency of a ghee-beaten rice and lentil mishmash was usually the first solid food we ever ate as toothless babies and our fondness for it stayed with us right through to adulthood. It became a familiar and nostalgic comfort blanket for the belly. Loaded with hearty goodness and family tradition, Khichdi was and (still is) regarded as being every doting Gujarati mother’s nourishment of choice for her child. My recipe uses salt but feel free to omit it or reduce the amount for weaning. Just a few weeks ago, I prepared a salt-free version for my 6-month old and he gobbled it up with gusto. It was his first real taste of food, as it was mine 29 years ago.

What does Khichdi taste like?

Unlike other regional variations of the dish, Gujarati Khichdi is subtle and gently spiced but still creamy with ghee or butter. It’s not pilau or biryani and traditionally, Khichdi is not loved for its long, separate grains you strive to achieve with other rice dishes. Think risotto. It’s a stodgy, filling rice and lentil porridge with or without a blend of spices depending on the regional style and interpretation you choose.

What type of lentils should I use for Khichdi?

I like to use dried, split mung beans with the husks on (mung daal chilla) but you can also use the skinned yellow variety of mung daal if you prefer. As far as spices go, turmeric, asafoetida and black pepper are all that’s needed.