Khichdi or Khichri is a dish in South Asian cuisine made of rice and lentils (dal) but variations include bajra and other millets too. Throughout Indian history, in several regions and different cultures, especially in the Northern areas, Khichdi is considered one of the first solid foods that babies eat. Hindus, mainly from the north/northwest, who avoid eating grains during fasting, eat sabudana khichdi made from sago pearls. However, in the Southern part of India, the word khichri is usually substituted in Tamil Nadu and Andhra regions with Pongal, while the Kannadigas prepare Huggi which is moong dal Khichdi and Bisibele bhath, a pigeon pea variation with vegetables. This particular version emanates from Bardoli in Gujarat and is referred to as Bardoli ki Khichdi, which is a mixture of potatoes and peas in rice tempered with spices and raw mango. 

Also Read: This Chana Dal Khichdi Recipe Is Comfort Served In A Bowl

Khichdi inspired Anglo - Indian kedgeree and was said to be related to the Egyptian koshary, though the latter has more Italian influence. Khichdi is a prevalent dish across the Indian subcontinent, including Bangladesh, Nepal, and Pakistan too. The dish is widely prepared in many Indian states and different regions and uses different vegetables such as cauliflower, tomatoes, potatoes, and green peas which may or not be added, depending on individual taste.

Preparation time: 10 minutes

Cooking time: 40 minutes

Servings: 4 servings 

Ingredients Bardoli ki Khichdi

  • 2 cups rice
  • 1½ cups toor (Arhar) Dal
  • 250 gm peas
  • 3 to 4 potatoes (cubed)
  • 2 to 3 green Chilies
  • 1 raw mango
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tbsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • Pinch of asafoetida
  • 2 onions (chopped)
  • ½ inch ginger (chopped)
  • 2 tbsp ghee (clarified butter)
  • 1 tsp sugar
  • Salt to taste
  • Fresh coriander for garnishing (chopped)

Method Bardoli ki Khichdi

Also Read
  • In a large pot, heat 1 tbsp of ghee, add cumin seeds, and fry for two minutes or till they splutter
  • Add chopped onions and saute till light brown, add chopped ginger and split green chilies 
  • Fry the mix on a low flame for five minutes. Once done, add turmeric powder and red chili powder 
  • Let the mixture cook till the ghee begins to separate from the masala mixture
  • Add cubed potatoes, washed rice and washed toor dal, Saute for 5 minutes
  • Add a pinch of asafoetida powder, green peas, and mix well
  • Once done, add a tsp of sugar and salt to taste
  • Add raw mango, chopped into fine pieces, and mix everything well 
  • Add in four cups of water, bring to a simmer and cover the pot 
  • Let the khichdi simmer for 20-25 minutes, and when ready turn off the heat
  • Garnish the khichdi with fresh coriander and one tbsp of ghee and serve hot with papad, pickles, salad or sliced onions and fried green chillies.
  • A combination of vegetables, rice, and toor dal, this dish is packed with nutrients.