Lemon Coriander Khichdi

About this recipe

This is the quick khichdi we make when speed matters as much as flavour—rice and yellow moong dal boiled together with barely any spice, then finished with bright coriander and lemon juice stirred in off the heat. The finishing touch is everything: it keeps the herbs alive and aromatic rather than wilting them into the warm rice. Peas add sweetness and a spot of colour without changing the profile; ginger warms the entire dish from within. Yellow moong dal softens into the rice almost completely, creating a naturally creamy khichdi without any cream at all. The vegan version is automatic here; oil in place of ghee tastes just as good when the whole dish leans into brightness rather than richness. Fresh coriander and lemon juice are what make this Gujarati, what give it its lively character and make people reach for a second helping without realising they're eating something so straightforward. The trick is timing: cook the khichdi through, let the pressure drop naturally, then stir in the lemon and coriander while the dish is still steaming but has started to cool slightly. Too hot and the herbs turn khaki; too cool and they taste raw. Twenty-five minutes under pressure from start to finish makes this the fastest khichdi in the rotation, and the brightness means you can serve it for lunch or dinner without it feeling repetitive. Serve with a dollop of yoghurt or cashew cream, and a sharp lime pickle on the side if you want extra tang. A pile of sliced raw onion is traditional with Gujarati khichdi, and a grinding of black pepper adds depth that the simpler spice list needs. This version freezes beautifully and reheats without losing its character.