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Churhi Khichdi

  • Duration: 40 minutes
  • Serves: 4–6 people
  • Spice Level: Medium

Authenticity Slice

Traditionally, the grains of this khichdi are whole. So make sure to cook it on a low flame and don’t add too much water to it or it will turn mushy.

Trivia Tadka

Churhi in Sindhi means whole grains. This healthy, light-on-the-stomach-recipe is an irresistible comfort food in every Sindhi household served especially during summers. 



  • Rice (1 ½ cup)
  • Split green gram (hara moong) (1/2 cup)
  • Water ( 3 1/2 cup)
  • Salt (to taste)
  • MTR Haldi/Turmeric Powder (1/4 tsp)
  • Clarified butter (ghee) (2 tbsp)
  • MTR Lal Mirch/Red Chili Powder (1/4 tsp)


  • Wash and soak rice and dal together for 30 mins.
  • After 30 mins, heat a heavy-bottom non-stick pan over medium heat. Drain and add the rice mixture to the pan.
  • Add salt, MTR Haldi/Turmeric Powder and MTR Lal Mirch/Red Chili Powder. Stir to combine.
  • Pour 3 ½ cups of water and bring the khichri to a boil on high heat, once.
  • Now reduce the heat to low and cook the khichdi till the water evaporates and grains are cooked through.
  • Once the rice is cooked, heat ghee in a small tadka pan till it reaches smoking point.
  • Pour the hot ghee over the prepared churhi khichdi and mix well.
  • Serve the wholesome churhi khichdi piping hot with pickle and raita or sai bhaji.

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