Unlike other regional variations of the dish, Gujarati Khichdi is subtle and gently spiced but still creamy with ghee or butter. It’s not pilau or biryani and traditionally, Khichdi is not loved for its long, separate grains you strive to achieve with other rice dishes. Think risotto. It’s a stodgy, filling rice and lentil porridge with or without a blend of spices depending on the regional style and interpretation you choose.
Course: Main Course, Side Dish
Keyword: gujarati, lentils, rice, turmeric
125gdriedsplit mung beans (the kind with the husks left on)
100gbutter or ghee
1tspfreshly-ground black peppercorns
Combine the rice and dried split mung beans. Wash them in cold water several times and then place them in a pan that has a tight-fitting lid.
Add the water, turmeric, asafoetida and salt. Stir and bring to the boil. Place the lid on the pan and reduce the burner to low. Cook for 25 minutes or until all the water has been absorbed and the khichdi is tender.
Next, add in the butter and black pepper and beat the khichdi with a wooden spoon for a minute until creamy and porridge-like in consistency.
Serve with more butter or ghee and Gujarati Lasan ni Chutney (optional but delicious).
You can also cook the khichdi in a pressure cooker. Follow the same method and cook for 10 minutes. Allow to cool slightly before opening the cooker and beating in the butter and black pepper.