AI-generated image
Pigeon pea lentil khichdi
Classic Gujarati tuvar dal khichdi with whole spices and ghee
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
- Total time
- 100 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the khichdi
For the tempering
Method
0/6 doneStep 1: Soak 4 ½ oz husked pigeon pea lentils (tuvar dal) and 6 oz rice separately for 1 hour, then drain.
Step 2: Heat 2 tbsp ghee and add 1 tsp cumin seeds, 3 cloves, 2 cinnamon sticks, 3 green cardamoms and 1 pinch asafoetida.
Step 3: Add 2 ½ cups water, 1 ½ tsp salt and ½ tsp ground turmeric and bring to the boil.
4 minStep 4: Add the lentils, cover and cook until half done.
10 minStep 5: Add the rice and cook covered on a low heat until all the water is absorbed and the khichdi is soft. You can also cook it in a pressure cooker, with a small steel bowl over the vent in place of the whistle.
20 minStep 6: Serve hot with Gujarati kadhi.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 13 g
- Carbs
- 58 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pigeon pea lentil khichdi take?
- About 100 minutes in total: 65 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of rice?
- Any long-grain rice, same amount.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.