GIRNARI KHICHDI

Khichdi is soulful, satisfying, and the ultimate comfort food. There are countless varieties of khichdi prepared across India, each with its own regional twist.
Girnari Khichdi, also known as Ram Khichdi, is a popular dish from the Kathiyawad (Saurashtra) region of Gujarat.

This wholesome one-pot meal combines mixed lentils, rice, and an assortment of vegetables, all simmered together with aromatic spices. It’s a perfect balance of health and taste — nutritious, hearty, and full of flavour.
Though many people associate khichdi with a bland dish, this flavourful Kathiyawadi version is sure to change their mind. It’s truly a khichdi that everyone loves!

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients

For the khichdi:

½ cup rice

½ cup mixed lentils (moong dal, masoor dal, toor dal, etc.)

2 cups mixed chopped vegetables (carrot, peas, potato, etc.)

1 tsp turmeric powder

1 tbsp coriander-cumin powder

1 tbsp jaggery powder

1 tbsp lemon juice

¼ cup chopped coriander leaves

Salt to taste

For tempering:

2 tbsp oil

1 tsp mustard seeds

2 dry red chillies

1 bay leaf

1 tbsp red chilli powder

2 grated onions

2 grated tomatoes

1 tsp grated ginger

1 sprig curry leaves

Method

Wash and soak rice and lentils separately for 15–20 minutes.

In a deep pan (earthen pot works best), bring 4 cups of water and salt to a boil.
Add the soaked lentils and cook for a couple of minutes. Then add the chopped vegetables and turmeric powder. Cook until the lentils and vegetables are half done.

Add soaked rice, reduce the flame to low, cover, and cook until the rice and lentils are soft and well blended.

In a bowl, mix grated onion, grated ginger, and red chilli powder. Keep grated tomatoes ready.

Heat oil in a pan, add mustard seeds, dry red chillies, bay leaf, and curry leaves.
Once they splutter, add the onion-ginger mixture and sauté until golden.
Add tomatoes and cook until the mixture thickens and oil separates.

Add coriander-cumin powder, jaggery powder, lemon juice, and chopped coriander to the cooked khichdi. Mix well and simmer for 2 minutes.

Finally, pour the prepared tempering over the khichdi, mix gently, and cook for another 2 minutes. Turn off the heat.

Serve hot with curd, papad, or pickle — and enjoy the rustic taste of Kathiyawad! 🌾✨