16/06/2026
SWAMINARAYAN KHICHDI & GUJARATI KADHI
(Authentic Temple Style Recipe)
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PART 1: SWAMINARAYAN KHICHDI
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Ingredients
Grains:
• 1/2 cup Rice
• 1/4 cup Split Green Moong Dal
• 1/4 cup Toor Dal
Vegetables:
• 1/2 cup Mixed Vegetables (Potato, Carrot, Green Peas, Brinjal)
For Tempering:
• 2 tbsp Pure Ghee
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 small Cinnamon Stick
• 2 Cloves
• 1 Bay Leaf
• 1 Dry Red Chilli
• 8-10 Curry Leaves
Spices & Others:
• 1 tbsp Grated Ginger
• 2 Green Chillies, slit
• 2 tbsp Raw Peanuts
• 1 small Tomato, chopped
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander-Cumin Powder
• 1 small piece Jaggery
• Salt to taste
• Fresh Coriander for garnish
Method
1. Wash rice and both dals 3-4 times thoroughly.
Soak them in water for 20 minutes.
2. Heat ghee in a pressure cooker.
Add mustard seeds and cumin seeds.
3. Once they crackle, add cinnamon, cloves, bay leaf,
dry red chilli and curry leaves.
Sauté for 30 seconds.
4. Add grated ginger, green chillies and peanuts.
Sauté for 1 minute until peanuts change color slightly.
5. Add chopped tomato and cook until soft.
6. Add turmeric powder, red chilli powder,
coriander-cumin powder and salt.
Mix well.
7. Add mixed vegetables and sauté for 1 minute.
8. Drain soaked rice and dals and add them to the cooker.
Mix gently.
9. Add 4 cups water and jaggery.
10. Close the lid and pressure cook for
3-4 whistles on medium heat.
11. Allow pressure to release naturally.
12. Garnish with fresh coriander and serve hot
with a drizzle of ghee.
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PART 2: GUJARATI KADHI
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Ingredients
For Kadhi Mixture:
• 1.5 cups Medium Sour Curd
• 2 tbsp Gram Flour (Besan)
• 3 cups Water
For Tempering:
• 1 tbsp Ghee
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 Cloves
• 1 small Cinnamon Stick
• 1 Dry Red Chilli
• 7-8 Curry Leaves
For Flavor:
• 1 tsp Grated Ginger
• 2 Green Chillies, finely chopped
• 2 tbsp Jaggery or Sugar
• Salt to taste
• Fresh Coriander for garnish
Method
1. In a pot, whisk together curd and gram flour
until smooth and lump-free.
2. Add water and mix well to form a thin buttermilk-like mixture.
3. Place on medium heat.
4. Add ginger, green chillies, jaggery and salt.
5. Stir continuously until the first boil appears
to prevent curdling.
6. Once it boils, reduce heat and simmer
for 10 minutes.
7. Heat ghee in a small tempering pan.
8. Add mustard seeds and cumin seeds.
9. Once they crackle, add cloves, cinnamon,
dry red chilli and curry leaves.
10. Switch off the heat and immediately pour
the tempering over the simmering kadhi.
11. Cover for 2 minutes to retain the aroma.
12. Garnish with fresh coriander and serve hot.
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Serving Suggestion
Serve hot Swaminarayan Khichdi topped with
a generous drizzle of pure ghee, along with
sweet and tangy Gujarati Kadhi, roasted papad,
and chilled buttermilk.
Note:
This is an authentic Swaminarayan Temple Style recipe.
No onion, garlic, or asafoetida (hing) is used.
