Swaminarayan Khichdi (Temple-Style)

Swaminarayan khichdi is a comforting mixed vegetable khichdi made without onion or garlic. This temple-style khichdi is commonly served in BAPS Swaminarayan temples, usually with full-fat yogurt on the side. It's gently spiced (you won't guess the surprising ingredient), wholesome and is easy to recreate at home.

Note: This post was originally published on 8th February 2013. It has since been updated with fresh photos and new content.

I first tried Swaminarayan khichdi in India during a visit to the Swaminarayan Akshardham Temple in Gujarat, where only satvik food is served. I remember being surprised by how flavourful it was. The texture was soft and spoon-able - a bit like porridge. It's the exact kind of food you'd want after a long day of travelling.

As soon as we got home, I asked my mum if she could make it for me. She pulled out an old recipe book that included this exact recipe, and that’s the one we’re using here today.

The Recipe Highlights

Swaminarayan khichdi is a one-pot meal made with a medley of vegetables making it hearty and colourful. It’s also flavoured with warming whole spices like cloves, cinnamon and cumin, giving aromatic depth. Think of it a bit like vaghareli khichdi but with added veggies.

The surprise ingredient often used in temples is ... sambhar powder! I came across it in a video of this khichdi being made for a temple. We've been adding it in our version and it brings so much depth!

And while this recipe is traditionally made without onion and garlic, I have occasionally made it with both. This tastes delicious in its own way too!

If you enjoy khichdi, you might also like Gujarati masala khichdi for a spicier twist. Or you may enjoy farali sabudana khichdi, which is another no onion and no garlic dish often eaten during fasting.

When I want to add whole grains, I also make multigrain Gujarati bhaidku which is similar to a spicy porridge.

Stovetop vs Pressure Cooker

We usually make a simple khichdi, like this pressure cooker dudhi khichdi, in the Instant Pot for speed. However, Swaminarayan khichdi is best prepared on the stovetop in a pan. To achieve the temple style version, the base needs to be soft and runny without overcooking the vegetables. I've found that pressure cooking mashes the vegetables so a stove top pan is much better.

Our everyday khichdi is always simple. However every now and then, we like to make this Swaminarayan-style version for something a little different. I love adding a generous dollop of homemade ghee and serving it with plain yogurt or masala chaas. You could also add an easy pickle.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Swaminarayan Khichdi (Temple Style)

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Swaminarayan khichdi is a comforting mixed vegetable khichdi made without onion or garlic. This temple-style khichdi is gently spiced, wholesome and is easy to recreate at home.

Course Main Dish

Cuisine Gujarati

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 3 servings

Author Hayley Dhanecha

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Ingredients

• 1 cup rice
• ½ cup toor dal
• 1 cup mixed vegetables green peas, carrots, capsicum, french beans
• ½ cup potatoes cubed
• ¼ cup cabbage shredded
• ¼ cup tomatoes chopped
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 2 tablespoon sultanas or raisins
• 1 tablespoon red chilli powder
• 1 tablespoon turmeric powder
• ¼ cup ghee
• ½ cup coriander chopped
• 1 teaspoon sambar powder optional but recommended
• salt to taste

Vaghar - Tadka (Tempering)

• ¼ cup oil
• 1 tablespoon mustard seeds & cumin seeds combined
• 2 dried red chillies
• ¼ cup raw peanuts
• 1 tablespoon green chillies chopped
• 1 sprig curry leaves

Instructions

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• Rinse 1 cup rice and ½ cup toor dal seperatly in running water and soak for at least 30 minutes in clean water.

Stovetop Method

• In a pan heat ¼ cup oil, then add 1 tablespoon mustard seeds & cumin seeds, allow to splutter on mmedium heat.
• Add 2 dried red chillies, ¼ cup raw peanuts, 1 tablespoon green chillies and 1 sprig curry leaves. Saute for 40-50 seconds.
• Then add soaked toor dal, 1 tablespoon turmeric powder along with ½ cup of water and cook the dal until it is 50% cooked.
• Add salt to taste, ½ cup potatoes, 1 cup mixed vegetables and ¼ cup cabbage. Add 1 cup of water and bring it to boil.
• Tip in soaked rice, 2 tablespoon sultanas, 1 tablespoon red chilli powder and 1 teaspoon 1 teaspoon sambar powder and ¼ cup coriander. . Mix well and allow to cook.
• Once dal and rice almost cooked, add ¼ cup tomatoes, if needed add more water and cook the khichdi til done.
• Pour ¼ cup ghee, 1 tablespoon sugar and 1 tablespoon lemon juice , mix well and cover the pan with a lid and cook further 2 minutes.
• Turn off the heat, sprinkle ¼ cup coriander. and serve hot.

Pressure Cooker

• In a large pressure cooker heat oil, add the tadka ingredients.
• Now add chopped chillies, and all the masala powder and give it a stir.
• Add potatoes, tomatoes and mixed vegetables.
• Stir fry for 2-3 minutes.
• Add soaked dal, rice without water.
• Fry this mixture for few minutes then add 4 cups of water.
• Stir once more, add salt and raisins and close the pressure cooker lid.
• After 3 whistle turn of the heat.
• Let the pressure cooker cool down naturally.
• The khichdi should be slightly runny and sticky. If not, then add little water and cook 1-2 minutes.
• Open the lid, add sugar, lemon juice and fresh chopped coriander leaves. Mix gently and serve hot.

Nutrition

Calories: 838kcal | Carbohydrates: 101g | Protein: 18g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 126mg | Potassium: 805mg | Fiber: 13g | Sugar: 14g | Vitamin A: 4473IU | Vitamin C: 78mg | Calcium: 104mg | Iron: 5mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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