How to make Gujarati Khichdi -

A delicious khichdi in gujarati style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split Pigeon Pea

Cuisine : Gujarati

Course : Rice

For more recipes related to Gujarati Khichdi checkout Nasi Kuning, Poha Prawn Biryani, Nasi Goreng, Wholesome Khichadi . You can also find more Rice recipes like Yakhni Pulao - SK Khazana Makai Ki Khichdi Volcanic Lemon Vegetable Rice Qaboli Pulao

Gujarati Khichdi

Gujarati Khichdi Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Gujarati Khichdi Recipe

  • Rice 1/2 cup

  • Split Pigeon Pea 1/2 cup

  • Oil 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Peppercorns 1/2 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 3-4

  • Whole dry red chillies 2

  • Asafoetida a pinch

  • Curry leaves 8-10

  • Onion sliced 1 medium

  • Brinjal 2cm cubes 1 medium

  • Potatoes 2cm cubes 2 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Ghee 2 tablespoons


Step 1

Wash rice and tuvar dal together. Soak in two cups of water for half an hour. Drain and keep aside. Heat oil in a handi, add mustard seeds, peppercorns, cinnamon, cloves and whole red chillies.

Step 2

When it starts to crackle add asafoetida, curry leaves and sliced onion. Sauté. When onion turns light brown in colour, add brinjal, potatoes, peas, tuvardana, ginger paste, garlic paste and sauté for one or two minutes on low heat.

Step 3

Add soaked rice and dal. Sauté for a minute and stir well. Add turmeric powder, red chilli powder and salt. Stir. Add two cups of hot water and two tablespoons of ghee.

Step 4

Stir and cook, covered, on low heat till done. Serve hot with masala chaas.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.