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Gujarati Khichdi & Kadhi Combo Recipe

The Gujarati Khichdi and Kadhi combo is a traditional and wholesome meal that defines comfort food in Gujarat. This dish pairs the soft and lightly spiced rice-lentil khichdi with the cooling, tangy, and mildly sweet kadhi made from yogurt and besan (gram flour). It’s light on the stomach, highly nutritious, and perfect for both everyday meals and festive thalis.

A staple in every Gujarati home, this combination is loved for its simplicity, easy digestion, and balanced nutrition. Whether you’re looking for a quick dinner recipe or an authentic Gujarati thali experience, khichdi with kadhi is the perfect choice.

💡 Benefits of Gujarati Khichdi & Kadhi

  • ✅ Light, nutritious, and easy to digest.
  • ✅ Protein-rich with lentils and yogurt.
  • ✅ Naturally vegetarian and gluten-free.
  • ✅ Great for detox or a light dinner.

Gujarati Khichdi & Kadhi Combo Recipe

The Gujarati Khichdi and Kadhi combo is a traditional and wholesome meal that defines comfort food in Gujarat. This dish pairs the soft and lightly spiced rice-lentil khichdi with the cooling, tangy, and mildly sweet kadhi made from yogurt and besan (gram flour). It’s light on the stomach, highly nutritious, and perfect for both everyday meals and festive thalis.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Gujrati food, Indian
Ingredients Method Notes

Ingredients
  

Ingredients
For Gujarati Khichdi:
  • 1 cup rice
  • ½ cup moong dal yellow split lentils
  • 1 tbsp ghee clarified butter
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 small onion finely chopped, optional
  • 1 green chili slit
  • 1- inch ginger grated
  • ¼ tsp turmeric powder
  • Salt to taste
  • 4 cups water
For Gujarati Kadhi:
  • 1 cup yogurt slightly sour, whisked
  • 2 tbsp besan gram flour
  • 2 cups water
  • 1 tsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1-2 dried red chilies
  • 5-6 curry leaves
  • 1- inch ginger grated
  • 2 green chilies slit
  • ¼ tsp turmeric powder
  • 1 tsp jaggery optional, for mild sweetness
  • Salt to taste
  • Fresh coriander leaves for garnish

Method
 

Instructions
    Step 1: Prepare the Khichdi
    1. Wash and soak rice and moong dal together for 20 minutes.
    2. Heat ghee in a pressure cooker, add cumin and mustard seeds. Let them splutter.
    3. Add chopped onion, ginger, and green chili. Sauté for 2–3 minutes.
    4. Add soaked rice and dal, turmeric, and salt. Mix well.
    5. Pour in 4 cups of water, stir, and pressure cook for 3–4 whistles.
    6. Once pressure releases, mash slightly with the back of a spoon for a soft consistency.
    Step 2: Prepare the Kadhi
    1. In a bowl, whisk yogurt, besan, turmeric, jaggery, salt, and 2 cups of water until smooth.
    2. Heat ghee in a pan, add mustard seeds, cumin seeds, dried red chilies, curry leaves, ginger, and green chilies. Sauté until aromatic.
    3. Pour in the yogurt-besan mixture and bring to a gentle boil.
    4. Simmer on low flame for 10–12 minutes, stirring occasionally to avoid curdling.
    5. Garnish with fresh coriander leaves.

    Notes

    🍴 Serving Suggestions
    • Serve the khichdi hot with kadhi poured generously on top.
    • Pair with papad, pickle, and ghee for the authentic Gujarati touch.
    • For festive thalis, add farsan like dhokla or handvo as side dishes.
     
    ❓ FAQs
    • Q: Can I make khichdi without onions?
      A: Yes, traditional Gujarati khichdi is often made without onion and garlic for a sattvic version.
    • Q: How to make kadhi thicker?
      A: Add an extra spoon of besan and simmer for longer.
    • Q: Can this be made vegan?
      A: Yes! Replace ghee with oil and yogurt with plant-based yogurt.