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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.
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.