A wholesome and comforting one-pot meal from Gujarat. This soft, porridge-like khichdi is made with rice and moong dal, tempered with aromatic spices, and is perfect for a light and nourishing dinner.
Prep10 min
Cook20 min
Soak30 min
Servings4
Serving size: 1.5 cups
382cal
13gprotein
59gcarbs
Ingredients
0.75 cup rice (short-grain like sona masoori or kolam works best)
0.75 cup moong dal (split and skinned yellow lentils)
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Vaghareli Khichdi, Kachumber Salad and Roasted Papad
Aromatic Vaghareli Khichdi with crunchy papad – a gut-friendly, quick-to-make comfort food.
This gujarati dish is perfect for dinner. With 527.15 calories and 21.13g of protein per serving, it's a low-fat option for your meal plan.
11gfat
1 pcs tomato (medium, finely chopped)
1 tbsp ginger-garlic paste
2 pcs green chili (slit lengthwise)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
1.5 tsp salt
4.5 cup water
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Wash the rice and moong dal together under running water until the water runs clear. Soak them in enough water for 30 minutes, then drain completely.
2
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter for about 30 seconds. Add the cloves, cinnamon stick, curry leaves, and hing. Sauté for another 30 seconds until fragrant.
3
Add the chopped onion, ginger-garlic paste, and slit green chilies. Sauté for 2-3 minutes until the onions turn soft and translucent. Add the chopped tomatoes and cook for another 2-3 minutes until they become soft and mushy.
4
Stir in the turmeric powder and red chili powder. Cook for 30 seconds. Add the drained rice and dal mixture. Sauté gently for 1 minute, mixing everything well.
5
Pour in 4.5 cups of water and add the salt. Mix well. Secure the lid of the pressure cooker. Cook on medium-high heat for 4 whistles. After 4 whistles, turn off the heat and let the pressure release naturally. This takes about 10-15 minutes.
6
Open the cooker and check the consistency. If it's too thick, you can add a little hot water and mix well. Garnish with fresh coriander leaves and an extra dollop of ghee before serving.
48cal
2gprotein
11gcarbs
0gfat
Ingredients
200 g Red Onion (about 2 medium, finely chopped)
240 g Tomato (about 2 medium, deseeded and finely chopped)
300 g Cucumber (about 1 large, peeled and finely chopped)
1 pc Green Chili (optional, finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
Instructions
1
Prepare the Vegetables (8 minutes)
Wash all vegetables thoroughly.
Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
Finely chop the red onion. If using, finely chop the green chili.
Place all the chopped vegetables into a large mixing bowl.
2
Combine and Season (1 minute)
Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
Pour the freshly squeezed lemon juice over the mixture.
3
Toss and Serve (1 minute)
Add the freshly chopped coriander leaves.
Gently toss everything together until the vegetables are evenly coated with spices.
Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.
