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Gujarati Khichdi

Gujarati Khichdi is a hearty and comforting one pot dish made with rice and lentils. It is great to serve for breakfast, lunch or dinner.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Breakfast, Main Course
Cuisine: gujarati, north indian
Servings: 4 Servings


  • 1 cup Rice
  • ½ cup Toor dal
  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1" Cinnamon stick
  • 3 Cloves
  • 4~5 Black Peppercorns
  • 1" Ginger, finely grated
  • 2 Garlic cloves, finely minced
  • 1 Large Onion, thinly sliced
  • ½ tsp Turmeric
  • 2 Green Chilies, slit
  • 2 Medium Potatoes, peeled and chopped
  • 4 Medium Baby Eggplants, chopped into big pieces
  • To taste Salt

For the Seasoning:

  • 2 tbsp Ghee
  • ½ tsp Cumin seeds
  • 1 Large Onion, thinly sliced
  • 2 Garlic cloves, finely chopped


  • Soak rice and dal separately for at least ½hour. Drain and set aside until ready to use.
  • Heat 2tbsp ghee in a heavy bottomed pan or a pressure cooker; add the cumin seeds, cinnamon, cloves and peppercorns; saute till fragrant, about 30~60 seconds.
  • Add the onions and cook for 2~3 minutes. Add the ginger paste, garlic paste and green chilies; cook for another 1~2 minutes.; Add the potatoes and salt.
  • Add the rice, dal, turmeric and 3~3½cups of water and bring to a boil.
  • Cover and cook over medium heat till half done.
  • Stir in the eggplant and continue to cook over low heat till done. I cooked in my pressure cooker and I skipped the addition of eggplant and let the rice & dal cook for 2~3 whistles.

For the Seasoning:

  • Heat 1tbsp ghee in a saute pan, add the cumin seeds and once they start to splutter, add onions and garlic. Cook till the onions turn golden, about 6~8 minutes.
  • Pour the fried onions over the cooked khichdi and cover immediately. Cook on dum for 5~7 minutes. Serve hot with a pickle and/ or yogurt.
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