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 classic Gujarati comfort food! Tender potatoes simmered in a light, tangy, and slightly sweet tomato gravy. This simple everyday curry pairs perfectly with hot rotis or puris.
Aromatic, gut-friendly Vaghareli Khichdi with homestyle Batata nu Shaak – pure comfort food, perfectly spiced!
This gujarati dish is perfect for dinner. With 582.9100000000001 calories and 16.869999999999997g 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.
201cal
4gprotein
31gcarbs
8gfat
Ingredients
500 g Potatoes (About 4 medium, peeled and cubed)
2 tbsp Oil (Any neutral oil like sunflower or peanut oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1 inch Ginger (Finely grated)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 pcs Tomatoes (Medium-sized, finely chopped or pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Cumin Powder
1 tbsp Jaggery (Grated, or substitute with sugar)
1 tsp Salt (Adjust to taste)
1.5 cup Water (Adjust for desired gravy consistency)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and cut them into 1-inch cubes.
Boil or pressure cook the potato cubes until they are just fork-tender. Be careful not to overcook them into a mush.
To pressure cook, add the potatoes to a cooker with just enough water to cover them and cook for 1-2 whistles. To boil, place them in a pot of salted water and cook for 10-12 minutes.
Drain the potatoes and set them aside.
2
Prepare the Tempering (Vaghar)
Heat oil in a medium-sized pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
3
Sauté Aromatics and Tomatoes
Add the grated ginger and chopped green chilies to the pan. Sauté for another 30-45 seconds.
Add the finely chopped tomatoes along with a pinch of salt to help them cook down.
Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft, pulpy, and oil starts to separate from the mixture.
4
Build the Gravy
Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Stir continuously for 1 minute to cook the spices without burning them.
Pour in 1.5 cups of water. Add the remaining salt and the grated jaggery.
Stir well until the jaggery dissolves completely. Bring the gravy to a gentle boil over medium heat.
5
Simmer with Potatoes
Carefully add the boiled potato cubes to the simmering gravy.
Stir gently to coat the potatoes. Reduce the heat to low, cover the pan, and let the shaak simmer for 5-7 minutes. This allows the potatoes to absorb all the delicious flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Let the shaak rest for 5 minutes before serving hot with phulka rotis, thepla, or puris.
