Khichdi: A Hug in a Bowl and the Ultimate Gujarati Comfort Food
There is one dish that, for me, defines the feeling of home. It’s the special bowl of goodness that brings immediate comfort, warmth, and love, no matter what is happening in the world outside.
When I was younger, there was always one specific meal my mum would make the moment I felt a little under the weather: Khichdi.
What is Khichdi?
At its heart, khichdi is a simple, ancient one pot dish made of rice and lentils (usually split yellow mung dal). It is cooked low and slow with a touch of turmeric and salt until it reaches a soft, porridge like consistency. Topped with a melting dollop of butter or golden ghee, it becomes a rich, velvety bowl of soul food.
Why It’s My “Anchor” Dish
Khichdi was a staple in our house growing up, and it remains my go-to as an adult. It’s the perfect antidote to a cold London day or those moments when life feels a bit “too much” and you need a gentle lift. Below is my family recipe for you.
Khichdi
Serves 2
Time: 35 minutes
Ingredients
125g basmati rice
125g dried split mung beans (either the kind with the husks left on or off)
600ml water
1/4tsp turmeric
1tsp salt
100 g butter or ghee
Method
- To start with you need to combine the rice with the dried split mung beans. These can be mung beans that the skin on or off. If off this is the more simpler and traditional khichdi but each cooks the same.
- Wash both the rice and split mung beans in cold water several times and then place them in a sauce pan that has a lid.
- Add the water, turmeric, and salt. Stir and bring to the boil. Place the lid on the pan and reduce the heat to low.
- Cook for 25 minutes or until all the water has been absorbed and the khichdi is soft and tender. Unlike white basmati rice which has each grain as loose and fluffy khichdi is more of a porridge consistency which is why more water is used.
- Finally, add in the butter or ghee and stir again.
- The khichdi can be served with kadhi (a yoghurt and gram flour soup) or with more ghee/butter and pickles.
I hope you choose to make this for yourself or your family. I would love to see pictures of your remakes and thoughts on the flavour.
If you have any questions just get in touch at ela@cookeatjoy.co.uk and I will reply
Ela’s Tips
If you want to add more flavour you can add a little black pepper at the end to give a fresh spice hit.
If you’re looking for help to do this, get in touch at ela@cookeatjoy.co.uk and I will be there to help.
