It’s Kichri Kari not Kari Kichri (Guji Style)

Salams & Hello All. Hope everyone is doing good! So we’re in Lockdown 2.0. How crazy has this year 2020 been. We have had to make so many drastic changes in our lives 😔 We just have to still be grateful for everything we have or going through wether good or bad. Subhanallah

So this blog post recipe is one that has been requested so many times however due to the fact it involves a few dishes I think I was just procrastinating having to write it up (and also to take step by step pics) This dish is one of my faves but I just hate the fact you end up with so many pots to wash (unless you have a designated pot washer in your household – ahem ahem Aisha!)

So kichri Kari is one of those comfort foods, and I guess is something that originated in Gujarat? I haven’t researched it much tbh however it’s something we grew up eating, in India in our village I know it’s cooked everyday in most households. Also in Ramadhan most people have it for Suhoor too, some of my family here still have to have it for Suhoor in Ramadan. I don’t think I could personally stomach it that early in the morning but I guess it keeps you going for the rest of the day.

Anyways let’s start with the recipe..Bismillah


2 cup of rice with 1/2 cup oily toor daal (washed thrice and soaked in warm water for 30 mins)
Approx 3 cups of water (boiled)
Salt to taste
1/2 tsp turmeric
1 large onion thinly sliced
1 tsp Whole cumin seeds
1 cinnamon stick
3 or 4 cardamom pods

In a deep pot add around 1/4 cup oil and heat, add the sliced onion, cumin seeds, cardamom pods and cinnamon sticks and fry until lightly golden. Add the boiled water and bring to the boil again. Lower the heat, Drain the water from the rice and then add rice to the boiling water, let this come to a boil again and then as the water reduces also reduce the heat until the water has reduced completely. Cover the pot and leave in medium heat until the rice and daal is fully cooked. (I leave in oven to keep warm)


2 cups Natural or Greek Yoghurt
Salt to taste
1/4 tsp turmeric
1/4 ginger/garlic paste
1 TBS Curry Masala (coriander, green chilli, garlic blended to a paste)
1 TBS gram flour
Cold water
1 tsp Whole Cumin seeds (Jeera)
1 tsp Mustard seeds
Few Curry leaves

Mix the yoghurt with the salt, turmeric, ginger/garlic paste, curry masala and the gram flour, add enough cold water to thin the yoghurt mix (not too thin and not too thick)

In a pot add around 2 TBS oil and add the Curry leaves, mustard and cumin seeds. Let this sizzle and pop. Now add the yogurt mixture and heat on medium heat while slowly stirring ensuring the yoghurt does not curdle and mixture has heated through. Turn off and leave on the side.



4 large potatoes (sliced but not too thinly)
Salt to taste
2 tsp Mustard seeds
10 Curry leaves
1/2 tsp turmeric
1 tsp red chilly powder
1 tsp Coriander/cumin powder
1 tsp garlic paste

Heat some oil in a non stick pan and add some mustard seeds and curry leaves and let these pop, then add sliced potatoes with salt, turmeric, red chili powder, coriander/cumin powder, garlic paste and salt. Mix all together and cover and let this cook on low heat until potatoes are cooked. Keep stirring every so often to make not sticking and if it is sticking then add a little water.


1 bag of baby leaf spinach (washed and chopped)
2 small onions (sliced)
1/4 cup oil
1 tsp red chilli powder
2 tsp coriander/cumin powder
1 tsp Salt (or to taste)
1 tsp garlic paste
3 fresh tomatoes (small cubes)

In a non stick pan heat the oil and add the spinach and the sliced onions, mix gently and on medium heat let the spinach wilt. When the oil comes to the surface add all the spices and the cubed tomatoes and mix. Cover and let this all cook gently.

Kichri Kari is best served with lots of sides and different condiments. I usually make a tomato chutney and a cucumber Raita, sometimes a date chutney or mango pickle. Also serve with poppadoms or colourful far far. I also sometimes make an Aubergine or courgette Curry too.

Add sliced onion to the heated oil with the cumin seeds, cinnamon stick and Cardamom
Fry until lightly golden
Wash the rice and toor daal thrice and let this soak for around 30 minutes in warm water
Add boiled water to the fried onions and then add the washed rice and cook until the rice and daal is Cooked throughout (the tomatoes are in the image as I steam them in the rice to make tomato Chutney)
Now for the potato fry add mustard seeds and curry leave to the heated oil
Wash and Slice the potatoes and add the to the pan
Add the spices to the potatoes and mix well
Cover and cook on low heat until the potatoes are cooked
Add sliced onion to a pan with oil
Add the chopped spinach and mix well and cook on low heat until the spinach has wilted
Add all the spices and cubed tomatoes, mix and cook covered on low heat
For the Kari, add cumin seeds, mustard seeds and curry leaves with oil to a pot and let this pop, add the yoghurt mixture and stir whilst heating gently (make sure the kari does not curdle
Enjoy Kichri Kari guji style with all the sides and condiments