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Indian

Jain Fada Ni Khichdi

Fada ni khichdi uses broken wheat instead of rice, cooked soft with mung dal and no onion or garlic.

Published and reviewed by Kitchgrow on 6 September 2026

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Jain Fada Ni Khichdi

1 hr 10 mintotal

50 min hands-on20 min hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

  1. In a heavy pressure cooker, heat the ghee until hot. Add the cumin seeds, whole cloves and cinnamon. Let them crackle to release their aroma.

  2. Add the grated ginger, slit green chillies, cashews and raisins to the fragrant fat. Flash-sauté over high heat until the cashews turn pale golden.

  3. Add the finely diced carrots and green peas. Fry for 60 seconds to firm them up before they go under pressure.

    1 min

  4. Drain the soaked wheat and lentils thoroughly. Add them to the cooker along with the turmeric powder. Fold everything through and toast it in the spiced ghee for 2-3 minutes.

    2–3 min

  5. Pour in the measured water. Add the salt and stir well to combine.

  6. Close the pressure cooker. Cook over steady medium heat for 4-5 whistles. Cracked wheat needs the longer cooking to soften properly.

  7. Turn off the heat and let the pressure release naturally. Once you can open it, whisk the contents well to make it smooth, and serve very hot.

How to tell it's done

A thick, very creamy porridge, with the satisfying chew of the cracked wheat and a sudden crunch of toasted nuts running through it.

Getting it right

Tip

The trick to this dish is roasting the soaked wheat and lentils in pure ghee before any liquid goes in. That keeps the starches from turning gluey and builds a deep, nutty flavour instead.

What to serve it with

A hearty, filling dish. It goes very well with a sharp Gujarati kadhi, fire-roasted papad, and a spoonful of pungent garlic chutney.