D20 · Dinner · Gujarat and Kathiawad
Vaghareli Khichdi with Kadhi
Gujarat's Sunday-night supper: a tempered moong-rice khichdi with vegetables, poured over with thin, sweet-sour Gujarati kadhi.
- Region
- Gujarat
- Diet
- Strictly vegetarian, egg-free
- Prep
- 10 min
- Cook
- 30 min
- Time, as written
- Prep 10 min · Cook 30 min
- Serves
- 3 (about 300 g khichdi plus 150 ml kadhi each)
- Difficulty
- Easy
- Status
- Adaptation — more moong than rice in the khichdi
- Good for
- Light dinner, comfort food, recovery days
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Khichdi with kadhi (complete meal) | 365 | 17 g | 51 g | 9 g | 5 g | 7 g | 9 g | 4.5 g |
Headline figures are for the full plate as served, with its stated roti, rice or bhakri; the dish alone is shown in the table.
Tier: Good source. The only dinner below 20 g protein; see the boost. Includes 8 g jaggery for the batch (under 3 g added sugar per serving). Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Khichdi
Kadhi
Kadhi tempering
Method
Rinse moong and rice; soak 15 minutes.
Heat 8 g ghee in a pressure cooker; add cumin, cloves, bay leaf and hing. Add vegetables and turmeric; cook 2 minutes.
Add the dal-rice, salt and water. Pressure-cook 3 whistles. Rest until the pressure drops; stir to a soft, spoonable consistency.
For kadhi, whisk curd, besan and water until completely smooth. Add ginger-chilli paste, jaggery and salt.
Heat on medium, stirring constantly, until it comes to a boil (this stops it splitting). Simmer 8–10 minutes until slightly thickened and no longer tastes of raw besan.
Heat 5 g ghee; add the tempering ingredients and pour over the kadhi.
Serve khichdi with kadhi poured over.
Protein optimisation
- Where the protein comes from
- Moong dal supplies 8 g per serving, curd 4 g, besan 2 g, rice 1.5 g, vegetables 1.5 g.
- Boost
- Stir 50 g crumbled paneer per serving into the khichdi (+9 g protein, +130 kcal), or serve with a side of 75 g hung-curd raita (+6 g protein, +75 kcal) — either lifts the plate above 20 g.
Variations, serving and storage
- Regional
- Kathiawadi version — spicier kadhi with garlic, less jaggery.
- Substitution
- Little millet (kutki) or broken wheat for rice.
- Storage
- Khichdi and kadhi keep 2 days refrigerated, separately.
- Food safety
- Cool khichdi within 1 hour; reheat kadhi gently, stirring, until it simmers.
- Meal prep
- Good.
Allergens
Milk
Labels: Good source · Soy-free · Whey-free · Gluten-free* · Meal-prep friendly
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.