What is it about food that you often grew up with that continues to be your favorite? The authentic Gujarati dhili or lassi (soft) mung dal and rice khichdi recipe is one of my favorite nostalgic childhood dishes. 

It was always served in the evenings with a potato based curry, whichever pickle was in season, with a dollop of extra ghee, a side of homemade yogurt for the kids and milk for the elderly. Its the ultimate comfort food and the perfect plant-based source of protein, it’s one of the first foods my Mum gave to my babies, it’s the go to “detox” food when we are sick, or recovering or because we overindulged last night. 

It was the go-to dish when you returned from a journey or reached your destination, I would always hear my grannies say “khichi khad-khadavi le” ( translated into make that hotchpotch rice), or deeply satisfying lunch on a rainy day.

Khichdi/ Khichri, is a simple creamy and buttery dish made with Mung beans, rice, ghee, turmeric and salt that has the consistency of porridge.  This is one of those nourishing rice dishes fed to restore strength to convalescent patients, new mothers, and weaning babies.  It’s one of those dishes that my mom fed my kids as soon as they could eat solids. Khichdi is often associated with its healing ayurvedic powers as it balances all the three doshas – Vatta, Pitta and Kapha.

You may have heard the popular Indian saying: “Khichdi ke chaar yaar- dahi, papad, ghee aur achaar” ( Kichhdi has four friends, yoghurt, ghee, papad and a pickle).
Originating from the Kutch region of Gujarat, hence the name Khichdi!

The khichdi has many adaptations, some adding spices, or vegetables to create newer versions. You can make masala kichdi by tempering it with whole spices and an onion base.

Khichdi is the inspiration behind the Colonial British dish ‘Kedgeree’ stands out as a distinct British breakfast dish with Indian origins. A transformation of the Indian khichdi, Kedgeree blends boiled rice, smoked haddock, hard-boiled eggs, butter, and curry spices, and occasionally sultanas. creating a comforting and flavorful dish. 

As a young border in Nairobi, living with my hairdresser’s family, their mum Sharda Aunty used to add fresh green beans to the khichdi as it cooked! 

Ingredients:

• 1 cup rice
• 1 cup split green moong dal with the skin on
• 1½ teaspoon salt
• ¼ teaspoon turmeric powder
• 2 tablespoons ghee/oil
• 3 cups water + 1 cup extra after cooking

Instant Pot Method 

1. Wash and soak the rice and lentils for about 10-15 minutes with enough water.
2. Add to the Instant Pot add the water, drained rice and lentils salt, turmeric powder and 1 tbsp. ghee
3. Close the lid with the vent in the SEALING position. 
4. Change the instant pot setting to MULTIGRAIN OR the MANUAL mode at high pressure for 15 minutes.
5. Once done,  let the pressure release naturally (NPR).
6. The consistency is fork fluffy, but not flowy. 
7. I usually add hot boiling water and the remaining ghee ( add more ghee!) and give it a whisk to break down the mixture to get a creamier version and set my Instant Pot to KEEP WARM.
   
   

Stovetop:

1. In a pan add all the ingredients and let it simmer on a low to medium heat for 20-25 minutes, making sure you stir it every 8 minutes to prevent sticking and aid in breaking down the rice and lentils.  Add more water as necessary to get the right consistency. 
   
   

What to serve with khichdi?

 Khichdi, can be served with a bateta nu rasavalu shaak (potato curry), kadhi ( yogurt curry), plain yoghurt, a side of raw ginger slices or tiny cubes, pickles, papdi (rice wafers) and of course extra ghee.  Why ginger? read my notes below.

Notes: 

There are two consistencies to the khichdi:
 

it can be prepared to where the rice and LENTILS are cooked but can be fluffed separate and that texture is achieved by using the right amount of water

the other version is more of a porridge consistency where more water is added and cooked for a little longer, this type can be eaten on its own or fed to babies.

You can add potatoes, carrots and some peas and these can be mushed down to create a more wholesome meal for babies.

Turmeric-A little turmeric gives the khichdi its nice color

Ginger – Why the raw ginger? not sure, its how it was always served at home.  I think when you come back from travel, it helps with regulating your body. Ginger is a great anti-inflammatory and immunity booster, aids in digestion, I serve very tiny cubes of raw ginger on the side. 


Ghee – You can’t have khichdi without ghee…. It gives the dish a velvety finish, then close your eyes and add a ladle more as a garnish! to make it vegan use your favorite plant-based option! 

Some of the best foods for gut health are yogurt, this khichdi pairs well with just plain yoghurt or a side of Kadhi.

Ratio of Dal to Rice: The ratio of dal to rice is really does not matter. 1:1 is the most traditional and how I was taught but that is not set in stone.  Go ahead and use more lentils to rice 1:3/4 for the extra protein.

Leftovers:

Khichdi refrigerates well for up to 2 days.

Reheat in the microwave or a pan with a splash of water.

Typically this is a dish best eaten the same day.  Leftovers are usually made into a vagareli kichdi- which is simply taking the leftover khichdi and turning it into a quick snack by heating some oil, and adding mustard seeds, hing, garlic slices or garlic chutney, turmeric powder  and onions and stir-frying the kichdi, or try my MaaIl’s Kichdi na Bhajiya fritters from the leftover kichdi.