Swaminarayan khichdi is a comforting mixed vegetable khichdi made without onion or garlic. This temple-style khichdi is commonly served in BAPS Swaminarayan temples, usually with full-fat yogurt on the side. It’s gently spiced (you won’t guess the surprising ingredient), wholesome and is easy to recreate at home.
Note: This post was originally published on 8th February 2013. It has since been updated with fresh photos and new content.
I first tried Swaminarayan khichdi in India during a visit to the Swaminarayan Akshardham Temple in Gujarat, where only satvik food is served. I remember being surprised by how flavourful it was. The texture was soft and spoon-able – a bit like porridge. It’s the exact kind of food you’d want after a long day of travelling.
As soon as we got home, I asked my mum if she could make it for me. She pulled out an old recipe book that included this exact recipe, and that’s the one we’re using here today.
The Recipe Highlights
Swaminarayan khichdi is a one-pot meal made with a medley of vegetables making it hearty and colourful. It’s also flavoured with warming whole spices like cloves, cinnamon and cumin, giving aromatic depth. Think of it a bit like vaghareli khichdi but with added veggies.
The surprise ingredient often used in temples is … sambhar powder! I came across it in a video of this khichdi being made for a temple. We’ve been adding it in our version and it brings so much depth!
And while this recipe is traditionally made without onion and garlic, I have occasionally made it with both. This tastes delicious in its own way too!
When I want to add whole grains, I also make multigrain Gujarati bhaidku which is similar to a spicy porridge.
Stovetop vs Pressure Cooker
We usually make a simple khichdi, like this pressure cooker dudhi khichdi , in the Instant Pot for speed. However, Swaminarayan khichdi is best prepared on the stovetop in a pan. To achieve the temple style version, the base needs to be soft and runny without overcooking the vegetables. I’ve found that pressure cooking mashes the vegetables so a stove top pan is much better.
Our everyday khichdi is always simple. However every now and then, we like to make this Swaminarayan-style version for something a little different. I love adding a generous dollop of homemade ghee and serving it with plain yogurt or chaas. You could also add an easy pickle.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Swaminarayan Khichdi (Temple Style)
Ingredients
- 1 cup rice
- ½ cup toor dal
- 1 cup mixed vegetables green peas, carrots, capsicum, french beans
- ½ cup potatoes cubed
- ¼ cup cabbage shredded
- ¼ cup tomatoes chopped
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon sultanas or raisins
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- ¼ cup ghee
- ½ cup coriander chopped
- 1 teaspoon sambar powder optional but recommended
- salt to taste
Vaghar – Tadka (Tempering)
- ¼ cup oil
- 1 tablespoon mustard seeds & cumin seeds combined
- 2 dried red chillies
- ¼ cup raw peanuts
- 1 tablespoon green chillies chopped
- 1 sprig curry leaves
Instructions
- Rinse 1 cup rice and ½ cup toor dal seperatly in running water and soak for at least 30 minutes in clean water.
Stovetop Method
- In a pan heat ¼ cup oil , then add 1 tablespoon mustard seeds & cumin seeds , allow to splutter on mmedium heat.
- Add 2 dried red chillies , ¼ cup raw peanuts , 1 tablespoon green chillies and 1 sprig curry leaves . Saute for 40-50 seconds.
- Then add soaked toor dal, 1 tablespoon turmeric powder along with ½ cup of water and cook the dal until it is 50% cooked.
- Add salt to taste , ½ cup potatoes , 1 cup mixed vegetables and ¼ cup cabbage . Add 1 cup of water and bring it to boil.
- Tip in soaked rice, 2 tablespoon sultanas , 1 tablespoon red chilli powder and 1 teaspoon 1 teaspoon sambar powder and ¼ cup coriander . Mix well and allow to cook.
- Once dal and rice almost cooked, add ¼ cup tomatoes , if needed add more water and cook the khichdi til done.
- Pour ¼ cup ghee , 1 tablespoon sugar and 1 tablespoon lemon juice , mix well and cover the pan with a lid and cook further 2 minutes.
- Turn off the heat, sprinkle ¼ cup coriander and serve hot.
Pressure Cooker
- In a large pressure cooker heat oil, add the tadka ingredients.
- Now add chopped chillies, and all the masala powder and give it a stir.
- Add potatoes, tomatoes and mixed vegetables.
- Stir fry for 2-3 minutes.
- Add soaked dal, rice without water.
- Fry this mixture for few minutes then add 4 cups of water.
- Stir once more, add salt and raisins and close the pressure cooker lid.
- After 3 whistle turn of the heat.
- Let the pressure cooker cool down naturally.
- The khichdi should be slightly runny and sticky. If not, then add little water and cook 1-2 minutes.
- Open the lid, add sugar, lemon juice and fresh chopped coriander leaves. Mix gently and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Swaminarayan Khichdi (Temple Style)
Ingredients
- 1 cup rice
- ½ cup toor dal
- 1 cup mixed vegetables green peas, carrots, capsicum, french beans
- ½ cup potatoes cubed
- ¼ cup cabbage shredded
- ¼ cup tomatoes chopped
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon sultanas or raisins
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- ¼ cup ghee
- ½ cup coriander chopped
- 1 teaspoon sambar powder optional but recommended
- salt to taste
Vaghar - Tadka (Tempering)
- ¼ cup oil
- 1 tablespoon mustard seeds & cumin seeds combined
- 2 dried red chillies
- ¼ cup raw peanuts
- 1 tablespoon green chillies chopped
- 1 sprig curry leaves
Instructions
- Rinse 1 cup rice and ½ cup toor dal seperatly in running water and soak for at least 30 minutes in clean water.
Stovetop Method
- In a pan heat ¼ cup oil , then add 1 tablespoon mustard seeds & cumin seeds , allow to splutter on mmedium heat.
- Add 2 dried red chillies , ¼ cup raw peanuts , 1 tablespoon green chillies and 1 sprig curry leaves . Saute for 40-50 seconds.
- Then add soaked toor dal, 1 tablespoon turmeric powder along with ½ cup of water and cook the dal until it is 50% cooked.
- Add salt to taste , ½ cup potatoes , 1 cup mixed vegetables and ¼ cup cabbage . Add 1 cup of water and bring it to boil.
- Tip in soaked rice, 2 tablespoon sultanas , 1 tablespoon red chilli powder and 1 teaspoon 1 teaspoon sambar powder and ¼ cup coriander . Mix well and allow to cook.
- Once dal and rice almost cooked, add ¼ cup tomatoes , if needed add more water and cook the khichdi til done.
- Pour ¼ cup ghee , 1 tablespoon sugar and 1 tablespoon lemon juice , mix well and cover the pan with a lid and cook further 2 minutes.
- Turn off the heat, sprinkle ¼ cup coriander and serve hot.
Pressure Cooker
- In a large pressure cooker heat oil, add the tadka ingredients.
- Now add chopped chillies, and all the masala powder and give it a stir.
- Add potatoes, tomatoes and mixed vegetables.
- Stir fry for 2-3 minutes.
- Add soaked dal, rice without water.
- Fry this mixture for few minutes then add 4 cups of water.
- Stir once more, add salt and raisins and close the pressure cooker lid.
- After 3 whistle turn of the heat.
- Let the pressure cooker cool down naturally.
- The khichdi should be slightly runny and sticky. If not, then add little water and cook 1-2 minutes.
- Open the lid, add sugar, lemon juice and fresh chopped coriander leaves. Mix gently and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My recipe for air fryer banana chips is made with only 5 ingredients and takes less than 15 minutes. I like to use raw Kerala banana (but you can use green plantain) and flavour them simply with salt and black pepper. So much better than shop-bought and you get perfectly crispy results without deep-frying.
Put your hands up if you think crunchy snacks are the best!
I love using the air fryer for this recipe because it gives you that deep-fried crispiness with just a tiny amount of oil. It’s quicker, less messy, and perfect for making small batches of crunchy snacks at home.
If you enjoy crispy snacks like my air fryer beet chips or orange and thyme flavoured baked sweet potato crisps , you’ll love these plantain chips too – they’re just as crunchy but with an irresistible tropical flavour.
And unlike shop-bought versions, you don’t have to worry about chipping a tooth!!!
Let’s Talk Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Plantains – you can use any green plantain for this recipe. My personal favourite is raw Nendran banana (a Kerala cooking banana, sometimes loosely called plantain). It has similar properties to plantain and because it is starchy, you get crisp and crunchy chips.
I have previously experimented with matoke (raw banana from Uganda) which unfortunately did not make good chips.
I recommend preparing this recipe as soon as possible after purchase as you don’t want the plantain to ripen.
Oil – I have used coconut oil which works really well, particularly with green plantain, to give a crisp texture. It is high in fats and very stable when heated. This helps give a clean, crisp finish (especially important in the air fryer), reduces sogginess and promotes even browning. And don’t worry, the overall flavour will not be overly coconut-ty.
Turmeric powder – lends colour and a little flavour to the chips.
Salt & Black Pepper – I prefer freshly ground black pepper because it releases so much flavour.
Step by Step Method with Important Tips
I’ve made these plantain chips more times than I can count, and these little tips really help you get the best crunchy results at home.
Here are helpful recipe screen shots and I’ve gone into more detail with tips below.
Use green, unripe bananas or plantains for the crispiest chips. Avoid ripe bananas, as they will caramelise and soften rather than crisp.
Mix turmeric powder and salt in a bowl of water. Peel the bananas with a sharp knife and place them in the turmeric water for 10–15 minutes.
- Salt lightly seasons the banana from the inside.
- Turmeric helps prevent oxidation (so the slices don’t turn brown).
- It also gives that traditional golden colour found in Kerala banana chips.
Remove the bananas from the water and pat them dry thoroughly using clean kitchen tissue or a tea towel.
Tip Any moisture left on the surface will create steam in the air fryer, which can make the chips soft instead of crisp.
- Use a mandolin slicer to cut thin, even slices, or a very sharp knife if you don’t have one.
- Thin slices crisp up better.
- Even thickness ensures they cook at the same rate and don’t burn unevenly.
If you like extra crunchy chips, aim for 1–2 mm thickness.
Preheat your air fryer to 300°F (180°C) for 5 minutes.
Starting with a hot air fryer immediately removes surface moisture, helping the chips crisp rather than steam.
Add the banana slices to a bowl and lightly coat them with coconut oil, making sure each slice is evenly coated.
Place the banana slices in a single layer in the air fryer basket.
Expert tip Don’t overcrowd the basket—air circulation is key. Cook in batches if needed for the crispiest results.
- Air fry for 10–12 minutes , shaking the basket a couple of times in between. Cooking time can vary depending on thickness and your air fryer model, so keep an eye on them in the last few minutes.
Once done, remove the chips and sprinkle with black pepper while still hot . Let them cool completely – they will crisp up further as they cool.
Storage
Make a big batch and store in an airtight container at room temperature for several days.
If they lose crispiness, pop them back into the air fryer for 1–2 minutes to refresh.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Plantain Chips
Equipment
- Air fryer
- Mandolin or Sharp knife
Ingredients
- 4 green plantains unripe
- 2 tablespoon coconut oil
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Mix 1 teaspoon turmeric powder and 1 teaspoon salt in cold water.
- Peel the skin of 4 green plantains with a sharp knife and soak in the turmeric water for 10-15 minutes.
- Pat dry the banana using clean kitchen tissue/paper to remove excess moisture.
- With the help of a mandolin make thin slices of the banana or use a very sharp knife.
- Meanwhile, preheat the air fryer at 300F or 180C for 5 minutes.
- Coat banana chips with melted 2 tablespoon coconut oil . Make sure all the chips are evenly coated.
- Arrange the chips in one single layer in the air fryer basket.
- Air fry the chips between 10-12 minutes. Shake the chips a couple of times in between.
- Once crispy, remove and sprinkle freshly cracked black pepper and salt.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
