Khichdi Kadhi



Recipe kindly provided by Pratibha Mehta


  • 1 400g tin coconut milk (or soya milk, for a healthier version)
  • 1 tin water
  • 1 tablespoon gram flour (channa no lot / chickpea flour)
  • 1 teaspoon corn flour
  • Juice of 2 limes
  • Salt (to taste)
  • Turmeric
  • Coriander leaves
  • Green chillis, finely chopped
  • Ginger, finely chopped (optional, leave out if Jain)
  • For vaghar:
    • 1 tbsp vegetable oil,
    • 1 tsp Cumin seeds
    • Quarter tsp mustard seeds (rai)
    • 1-2 cloves
    • 1 piece of cinnamon
    • Curry leaves (optional)


  1. Mix together coconut milk, gram flour and corn flour.
  2. Do the vaghar by heating oil in a saucepan and adding other vaghar ingredients.
  3. Add the coconut milk/flour mixture to the pan and all the other ingredients.
  4. Keep stirring and bring to the boil.

Note:  The soya milk version may require a little more gram flour.



Recipe kindly provided by Ranjanben Chandaria


  • 1 cup rice
  • 1 cup moong dal
  • 5 cups water
  • 2 tsp salt
  • Half tsp turmeric


  1. Cook all the ingredients in a pressure cooker.
  2. Serve with kadhi


Photo courtesy of

One comment

  1. Valerie says:

    Thank you for all of your recipes. I am not Jain, but follow a Buddhist diet, which does not used onions or garlic, so I hope you don’t mind if I borrow some of your recipes.
    I’m curious about omitting ginger if a Jain. I follow a Jain woman’s site and she uses ginger. Thank you for educating me.

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