West Indian
Gujarati Khichdi (Light Moong-Rice Khichdi)
Gujarati Khichdi (Light Moong-Rice Khichdi) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 cup rice
- 1/2 cup split yellow moong dal
- 4.5 cups water
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 2 tbsp ghee
- 1 tsp salt
How to cook it
- Rinse the rice and moong dal together until the water runs fairly clear.
- Heat the ghee in a pressure cooker, add the cumin seeds, and let them sizzle.
- Add the rice, dal, turmeric, and salt, and stir for a minute.
- Pour in the water, close the lid, and cook for 3 whistles, then let the pressure release naturally.
- Stir gently, loosening with a little hot water if it's too thick, this khichdi should be soft and light, not dense.
- Serve hot with a bowl of kadhi or a spoon of ghee on top.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gujarati Khichdi (Light Moong-Rice Khichdi), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gujarati Khichdi (Light Moong-Rice Khichdi) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aamti (Goda-Masala Spiced Dal) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains, Pulses, and Dairy
- How this was set
- Hand audited
When to cook it
Gujarati Khichdi (Light Moong-Rice Khichdi) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on rice, moong dal, and ghee.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.