Phodni / Vaghareli Khichadi


1 Cup chawal (rice)
1/2 Cup tur (arhar) dal or moong dal moger
1 Tea spoon haldi
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
3 Tea spoon oil/ghee
Pinch of hing
1 cm long piece of dalchini (cinnamon)
4-5 Laung (cloves)
1 Table spoon gud (jaggery)
Salt to taste


Wash rice and dal together, strain and keep aside for 10 mins.
Heat oil / ghee in a cooker.
Add rai, jeera, dalchini and laung.
Add rice+dal, haldi, gud and salt.
Pour hot water and cook.
Serve with dahi (curd).


Tur dal ki Khichadi


1 Cup rice
3/4 cup tur dal (arhar dal)
1/2 tea spoon haldi
1 table spoon gud (jaggery) or as per taste
2 Pinch of hing (asafoetida)
Salt to taste


Wash and strain rice.Keep aside for 15-20 mins.
Boil 5 cups of water in a pressure cooker.
Add haldi, salt, hing, gud and rice.
Pressure cook.
Serve hot with dahi, papad, ghee, nimbu ka achar.

Tip – Quantity of water can vary according to the consistency required.


Moong ki Khicadi


3/4 cup cup chilke wali moong dal (green gram dal)
1 cup rice
1/2 cup peas (Optional)
4 laung (cloves)
7 kali mirch (pepper)
2 tablespoon jaggery
1/2 teaspoon mustard seeds
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1/2 teaspoon garam masala (Maharastrian garam masala – Optional)
Pinch of hing
2 tablespoon oil
Salt to taste


Wash rice and moong dal together and keep aside for atleast an hour.
Heat oil in a flat pressure cooker.
Add mustard seeds, hing, cloves and pepper.
Fry rice+dal and peas.
Add haldi, mirch and garam masala.
Add salt to taste.
Pour hot water.
Add jaggery.
Pressure cook.
Serve hot!

खिचड़ी के हैं चार यार ।
दही, पापड़, घी, अचार ॥
There are 4 accompaniments of khicadi – dahi(curd), papad, ghee, achar(lemon pickle).

It also goes along well with kadhi.


  • Add dhania powder if maharastrian garam masala is not available.
  • Consistency of khicadi can be adjusted by pouring more boiling water as per taste.
  • It is light food which is easy to digest.