Bardoli Khichdi

This khichdi supposedly originated in Bardoli, a suburb of Surat in Gujarat. It is very simple made with basic ingredients that are available in every home with no special spice powder added. Vegetables add their individual nutrients to make this khichdi nutritious and wholesome. It is a one pot meal and needs no side dish to enhance its taste.

By Sanjeev Kapoor
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Bardoli Khichdi - YT.JPG

Bardoli Khichdi


Main ingredients Kolam rice, Split skinless green moong (dhuli moong dal), Split green moong with skin (chilkewali moong dal), Split pigeon peas (toor dal), Ghee, Cloves, Cinnamon, Green cardamoms, Cumin seeds, Curry leaves, Ginger, Green chillies, Raw peanuts, Fresh coconut, Potato
Cuisine Gujarati
Course Rice
Prep time 1-1.5 hours
Cook time 25-30 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Vegetarian



  • ¾ cup kolam rice, soaked for 1 hour and drained
  • ¼ cup split skinless green gram (dhuli moong dal), soaked for 1 hour and drained
  • ¼ cup split green gram with skin (chilkewali moong dal), soaked for 1 hour and drained
  • ¼ cup pigeon peas (toor dal), soaked for 1 hour and drained
  • 3-4 tablespoons ghee + for drizzling
  • 3-4 cloves
  • 3-4 green cardamoms
  • 1 cinnamon  
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • 8-10 curry leaves
  • 1 tablespoon crushed ginger-green chillies
  • 2 tablespoons raw peanuts
  • ¼ teaspoon asafoetida (hing) 
  • 2 tablespoons scraped fresh coconut + for garnish
  • 1 large potato, cut into 1 inch cubes
  • ¾ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1½ teaspoons coriander powder
  • ½ teaspoon cumin powder
  • Salt to taste
  • 3-4 small brinjals, quartered 
  • 200 grams bottle gourd (doodhi), cut into 1 inch cubes
  • 1 small carrot, cut into 1 inch pieces
  • ¼ cup shelled green peas
  • 2 medium tomatoes, chopped
  • 2-3 teaspoons sugar
  • 3-4 tablespoons chopped fresh coriander leaves
  • To serve
  • Gujarati kadhi to serve
  • Pickle to serve
  • Roasted papads to serve



  1. Mix together rice, split skinless green gram, split green gram with skin and split pigeon peas in a large bowl. 
  2. Heat ghee in a pressure cooker, add cloves, green cardamoms, cinnamon and bay leaf, mix and sauté till fragrant. Add cumin seeds, mix and let them change colour. Add curry leaves, crushed ginger-green chillies and raw peanuts, mix and sauté for 2-3 minutes.
  3. Add asafoetida and coconut and mix well.
  4. Add potato cubes, mix and sauté for 1-2 minutes. Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Saute for 1-2 minutes.
  5. Add brinjal, bottle gourd, carrot, green peas and tomatoes and mix. Saute for 2-3 minutes.
  6. Add the rice-gram mixture and mix well. Add 5 cups water, adjust salt, add sugar and mix. Cook on high heat till the mixture comes to a boil. Reduce the heat to low, cover the cooker and cook under pressure till 3-4 whistles are released.
  7. Open the cooker once the pressure has reduced completely. Add coriander leaves and mix.
  8. Transfer the khichdi into a serving bowl. Drizzle ghee, garnish with coconut and coriander sprig. Serve hot with Gujarati kadhi, pickle and roasted papads.