Gujarati Khichidi Recipe
Moong dal (also known as the mung bean or green gram) is healthy, nutritious and tasty. It is very common in most Asian cuisines. Moong dal is also a good source of protein and a favorite among vegetarians. In appearance, moong dal are small green oval shaped beans. They can be split in half, with the skin left on or not. All of the varieties of moong dal can easily be found in any Indian grocery store.
My delicious & healthy Gujarati Khichidi reminds me of an Indian “risotto” because of its smooth & creamy texture. The state of Gujarat is located along India’s northwestern coast, just north of Maharashtra State. Believe me, this dish just melts in your mouth. Best of all, this dish is ridiculously simple ☺.
GUJARATI KHICHIDI (Rice with Moong Dal)
1 cup Basmati rice (washed and drained well)
1½ cups split moong dal (green moong dal with its skin), washed and drained well
1 tsp turmeric (haldi)
salt, to taste
1-2 tbsp ghee or butter
For best results, soak both the rice & dal together for at least 30 minutes. Drain well before use.
In a small soup or stockpot on medium high heat, add both the rice & dal along with 4 cups of water. Next, add in the turmeric & salt. Mix well to combine all of the ingredients and bring to a gentle boil. Then cover the pot with a tight fitting lid, reduce and let simmer for 15-20 minutes or until done. The dish should have a creamy consistency similar to risotto. Alternatively, you could do the actual cooking process in a pressure cooker or even a rice cooker. Just before serving, add a dollop or ghee or butter. Serve hot with papad (lentil crisps), Indian pickles, raita or yogurt.
Instead of moong dal, feel free to use masoor dal (red or brown lentils) for a different but equally delicious taste. You can also make this dish using sprouted moong dal.
Feel free to add your favorite vegetables to the dish as well. You could also add about ¼ cup or so of unsalted peanuts to the dish along with the other ingredients. For a bolder flavor, add about 1 tsp of garam masala to the dish along with the other spices (turmeric & salt).
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Maharashtrian Khichidi Recipe
Mxed Vegetable Khichdi Recipe
Garlicky Khichidi Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.