Wheat Rava Khichdi

Some recipes feel like a gentle hug — warm, filling, and nourishing in every spoonful. For me, Wheat Rava Khichdi, or Godhuma Rava Khichdi, is one of those comfort meals that I keep going back to, especially in winter or when in it rains and is a definite when it's both like right now in Sydney. 

Made with cracked wheat (also called dalia or godhuma rava) and moong dal, this khichdi is a beautiful blend of simplicity and nutrition. It’s light on the stomach, easy to digest, and incredibly versatile. You can serve it for breakfast, a midweek dinner, or even pack it into a lunchbox for a wholesome, warming meal.

What I love most about this recipe is how easily it adapts — throw in some seasonal vegetables, top it with ghee, or finish with a squeeze of lemon. It’s naturally rich in fiber and protein, and if you make it with ghee, the aroma is just unbeatable.

If you're looking for something hearty yet healthy, comforting yet uncomplicated, I promise this wheat rava khichdi won't disappoint.

Full recipe below — and don’t forget to add a little extra ghee on top if your soul needs it.

Ingredients:

Main:

• Wheat rava (dalia / godhuma rava) – 1 cup

• Moong dal (split yellow dal) – ½ cup

• Water – 4 to 4½ cups (adjust for texture)

• Salt – to taste

Tempering:

• Oil or ghee – 2 tbsp

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Urad dal – 1 tsp

• Chana dal – 1 tsp

• Curry leaves – 8–10

• Dry red chilies – 1 or 2

• Green chilies – 2, slit

• Ginger – 1 tsp, finely chopped

• Hing (asafoetida) – a pinch

• Turmeric powder – ¼ tsp

• Chopped vegetables – 1 cup (carrot, beans, peas optional)

• Bay leaves - 1-2

• Garnish (optional):

• Fresh coriander

• Lemon juice

• Ghee drizzle

Method:

• Dry roast the moong dal in a pan for 2–3 minutes until slightly aromatic. Wash and keep aside.
• Dry roast wheat rava in a separate pan for 4–5 minutes on low heat until it turns slightly golden and aromatic. Set aside.
• In a pressure cooker or deep pot, heat oil or ghee.
• Add mustard seeds, bay leaves, cumin, urad dal, chana dal, red chilies, green chilies, ginger, and curry leaves. Sauté until the dals turn golden.
• Add hing and turmeric.
• Add the chopped vegetables (if using) and sauté for 2–3 minutes.
• Add moong dal and sauté for 1–2 minutes.
• Add 4½ cups water and bring to a boil. Add salt.
• Once boiling, add the wheat rava slowly, stirring continuously to prevent lumps.
• Cover and cook on low heat (or pressure cook for 1–2 whistles) until both rava and dal are soft and well-cooked.
• Let it rest for 5 minutes. Fluff gently. Garnish with fresh coriander and a squeeze of lemon. Serve with fried fish and papad.