About Khichdi
Khichdi is the gentlest of Gujarati dinners: rice and split lentils (usually moong or toor) cooked together until soft, seasoned simply with turmeric, salt and a generous spoon of ghee. It’s nourishing, easy to digest and the definition of homely.
Its constant companion is kadhi, the sweet-sour yoghurt curry, and the ‘khichdi-kadhi’ duo is the meal Gujaratis crave when they want something warm, simple and restorative. Variations add vegetables, spices or extra ghee.
The story
Khichdi is one of the subcontinent’s oldest dishes, praised for centuries as wholesome, sattvic food. In Gujarat it became the everyday comfort dinner and the meal of choice for the unwell, the fasting and the homesick.
Key ingredients
How it's made
Rinse & combine
Rice and dal are rinsed and combined with water, turmeric and salt.
Cook soft
Everything is cooked to a soft, porridge-like texture.
Add ghee
A generous spoon of ghee is stirred in or poured on top.
Serve
Eaten hot with kadhi, yoghurt, pickle or papad.
How it tastes
Where to eat it
Worth seeking out
Plain Khichdi
Just rice, dal, turmeric and ghee.
Vaghareli Khichdi
Tempered and spiced, sometimes with vegetables.
Bajra Khichdi
Made with pearl millet, a Kathiyawadi winter favourite.
Pairs well with
On the table
The default light dinner, the food given to the unwell, and a fasting-friendly meal; deeply tied to home and care.
Foodie tips
Good to know
What is khichdi made of?
Rice and split lentils (usually moong or toor) cooked together with turmeric, salt and ghee until soft.
Why is khichdi eaten with kadhi?
The mild, soft khichdi and the tangy, silky kadhi balance each other perfectly — it's Gujarat's iconic comfort pairing.
Is khichdi healthy?
Very — it's light, balanced, easy to digest, and often eaten when recovering from illness.
What's vaghareli khichdi?
A tempered, spiced version, often with vegetables, for when plain khichdi needs more flavour.
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