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 serving
381cal
13gprotein
58gcarbs
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 beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
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, Punjabi Kadhi Pakora and Roasted Papad
Gut-friendly Vaghareli Khichdi with tangy Kadhi & crispy papad - the ultimate comfort food!
This gujarati dish is perfect for dinner. With 891.0999999999999 calories and 32.51g of protein per serving, it's a nutritious choice 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.
413cal
13gprotein
33gcarbs
27gfat
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
0.5 tsp Ajwain
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
