Vaghareli Khichdi
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.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.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
- a.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
- a.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
- a.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
- a.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
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The ratio of rice and dal to water is key. For a soft, porridge-like consistency, a 1:3 ratio (1.5 cups dal/rice to 4.5 cups water) is ideal.
- 2Don't skip soaking the rice and dal; it ensures they cook evenly and become soft.
- 3Always let the pressure release naturally for the best texture. A forced release can result in undercooked grains.
- 4For extra flavor, you can add vegetables like peas, carrots, or potatoes along with the onions.
- 5Vaghareli Khichdi tastes best when served hot with a side of plain yogurt (curd), pickle, and papad.
Adapt it for your goals.
Vegan
Replace the ghee with a neutral vegetable oil or coconut oil to make this recipe completely vegan.
jainJain
To make a Jain version, omit the onion, ginger, and garlic. You can add a pinch more asafoetida (hing) for flavor.
healthyHealthy
Increase the fiber by adding chopped vegetables like carrots, peas, and green beans. You can also use brown rice, but you'll need to increase the water to 5 cups and cook for 5-6 whistles.
kid friendlyKid friendly
Reduce the amount of red chili powder and green chilies to make it milder for children. Mash the khichdi well to make it easier for them to eat.