Three Gujarati meals from Siddhi’s kitchen: khatti meethi dal, kadhi with khichdi, and khatta moong dal kadhi, each with a Gujarati sweet to finish. Cook them on three days of the week, or over one long weekend.
The pairings come from Siddhi’s own recipes. Gujarati dal tastes best with phulka roti and plain rice, Gujarati kadhi goes with Gujarati khichdi, and moong dal kadhi is served hot.
Every recipe in this plan is cooked in Siddhi’s own kitchen before it goes live.
The plan at a glance
| Meal | Main | Sweet |
|---|---|---|
| Meal 1 | Gujarati Dal | Sukhdi |
| Meal 2 | Gujarati Kadhi Gujarati Khichdi | Gujarati Magas |
| Meal 3 | Moong Dal Kadhi | Peanut Ladoo |
Day by day
Meal 1: dal, roti and rice
Main
Gujarati Dal
Serves 4
Khatti meethi Gujarati dal with toor dal, peanuts and jaggery. Siddhi says it tastes best with phulka roti and plain rice.
Meal 2: kadhi and khichdi
Main
Gujarati Khichdi
Serves 2–3 · 5 min + soaking prep, 10 min cook
Siddhi serves Gujarati khichdi with Gujarati kadhi, curd, buttermilk, pickle or papad.
Meal 3: moong dal kadhi
Main
Moong Dal Kadhi
Serves 4
Whole green moong simmered in a spiced sour curd and gram flour gravy. Siddhi serves it hot.
Before you cook
- Gujarati khichdi: soak the rice and moong dal for half an hour.
- Magas and sukhdi are set and cut into pieces, so make them ahead of the meal.
Shopping list, recipe by recipe
Each list below is the ingredient list from Siddhi’s recipe card, at the serving size the recipe makes. Open a recipe to scale it for your family.
Gujarati Dal (serves 4)
- 1/4 cup split pigeon peas (toor dal), boiled
- 1 tbsp raw peanuts, added while boiling the dal
- 1 small tomato, finely chopped
- 1/3 cup jaggery
- 1 tbsp cooking oil
- 1 dry red chilli
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1½ tbsp red chilli powder
- 2 tbsp coriander
- 1 tsp ginger, grated
- 1 green chilli, sliced
- 1 bay leaf
- 2–3 cloves
- 1 inch cinnamon
- 1/4 tsp garam masala
- A few curry leaves
- 1 medium lemon, juiced
- Salt to taste
Sukhdi (serves 4)
- 1 cup wheat flour
- 3/4 cup clarified butter (ghee)
- 3/4 cup jaggery
Gujarati Kadhi (serves 4)
- 500 ml buttermilk
- 1/2 tbsp clarified butter (ghee)
- 1 dry red chilli
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 2 cloves
- 1 inch cinnamon stick
- 1/4 tsp ginger paste
- 2 green chillies, crushed
- 1/4 tsp asafoetida
- 8–10 curry leaves
- 1½ tbsp gram flour (besan)
- 2 tbsp sugar
- Salt to taste
Gujarati Khichdi (serves 2–3)
- 1/2 cup rice
- 1/2 cup split green gram (green moong dal)
- 1 tbsp clarified butter (ghee)
- 3–4 cloves and a piece of cinnamon stick
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1 tsp curd
- 1 tsp salt, or to taste
Gujarati Magas
- 500 g coarse chickpea flour (besan)
- 300 ml clarified butter (ghee), for roasting
- 1 cup sugar, powdered
- 1/4 cup warm milk
- 1/4 cup clarified butter (ghee), to mix with the milk
- Sliced dry fruits, to garnish
- 1/2 tsp cardamom, coarsely crushed
Moong Dal Kadhi (serves 4)
- 1/2 cup green gram (whole moong), boiled
- 1/2 cup sour curd
- 1½ tbsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 1/2 tbsp garlic paste
- 1 tsp ginger paste
- 2–3 green chillies, crushed
- 1/4 tsp turmeric powder
- 1/2 tbsp red chilli powder
- 1 tbsp gram flour (besan)
- 1 tbsp coriander, finely chopped
- Salt to taste
Peanut Ladoo (serves 4)
- 300 g peanuts, roasted and coarsely crushed
- 300 g jaggery, chopped, or jaggery powder
- 1 tbsp clarified butter (ghee), plus a little for greasing
FAQs
What do I serve with Gujarati dal?
Siddhi says Gujarati dal tastes best with phulka roti and plain rice.
What goes with Gujarati kadhi?
Siddhi serves Gujarati kadhi with khichdi, and recommends her Gujarati khichdi with it.
Which Gujarati sweets are in this menu?
Sukhdi (gur papdi), Gujarati magas (besan burfi) and peanut ladoo.