Khichdi is a dish popular throughout Indian, Pakistan, and Nepal, Typically made with mung beans, this recipe uses pigeon peas instead, but is also loaded with rice, vegetables, and plenty of flavor. It has a mix of all different spices and fried onions for a sweet, but savory taste.

Gujarati Khichdi: Indian Rice and Lentils [Vegan]

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  • 1 cup rice
  • 1/2 cup pigeon peas
  • 1 large onion, thinly sliced
  • 1-inch piece ginger, finely grated
  • 2 cloves garlic, finely minced
  • 2-3 green chilis, slit
  • 2 medium potatoes, peeled and chopped
  • 3 medium eggplant, quartered (optional)
  •  1 teaspoon cumin seeds
  • 2 1-inch sticks cinnamon
  • 4 cloves
  • 5-6 black peppercorns
  • 1/2 teaspoon turmeric
  • Salt, to taste
  • 1/2 teaspoon cumin seeds
  • 1 large onion, thinly sliced
  • 2-3 garlic cloves, finely chopped


  1. Soak rice and pigeon peas separately for at least 30 minutes. Drain and set aside until ready to use.
  2. Heat 2 tablespoons of oil in a heavy-bottomed pan or a pressure cooker; add the cumin seeds, cinnamon, cloves, and peppercorns; sauté until fragrant, about 30-60 seconds.
  3. Add the onions and cook for 2-3 minutes. Add the ginger paste, garlic paste, and green chilis. Cook for another 1~2 minutes.
  4. Add the potatoes and salt.
  5. Add the rice, pigeon peas, turmeric and 3-3 1/2 cups of water and bring to a boil.
  6. Cover and cook over medium heat until half done.
  7. Stir in the eggplant and continue to cook over low heat until done.
  8. Heat 1 tablespoon oil in a saute pan, add the cumin seeds and once they start to splutter, add onions and garlic. Cook until the onions turn golden, about 6-8 minutes.
  9. Pour the fried onions over the cooked khichdi and cover immediately. Cook on dum for 5-7 minutes. Serve hot.


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