Gujarati vaghareli khichdi is a simple yet flavourful twist on the classic khichdi, made with a fragrant tempering (tadka) of whole spices. Perfect for when you need an easy, one-pot meal, this dish brings together warm spices, rice, and lentils.
I make this vaghareli khichdi whenever I want a dinner that is quick to make with few ingredients. In my opinion, khichdi is one of the ultimate Gujarati comfort foods - it's homely, light and only mildly spiced. It means that I can pair it with more robust pickles like raiti gor keri nu athanu or Gujarati lasan ni chutney
This recipe goes beyond the plain Gujarati khichdi that is made simply with rice and lentils - the kind my Mum would make me when I got sick. During cooking, I add a tempering of whole spices that add deep, layered flavours.
It's pretty easy to make too - the only things to watch out for is getting the correct texture. I've found that a ratio of 2 parts rice to 1 part lentils works best. Also, I find adding plenty of water to the pot (more than you think you'd need) prevents the khichdi from becoming dry and lumpy.
If I want to transform it into a full meal, I make a Gujarati thali with ringan batata nu shaak and a sweet and tangy Gujarati kadhi. A big dollop of homemade ghee is a given!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Tuvar dal (split pigeon peas) - usually khichdi is prepared with either tuvar dal or split moong dal and it really comes down to preference. I like that tuvar dal holds its shape ever so slightly and adds creaminess and nuttiness to the khichdi.
- Rice - traditionally short-grain rice is used but I think that most households will only stock one type of rice. I always use good quality basmati rice which works fine for this recipe.
- Oil - I use olive oil for the majority of my recipes but neutral oils work too. I always make sure the oil is hot before adding the whole spices to allow them to crackle and bloom.
- Whole spices - whole spices infuse the oil with flavour. Mustard seeds are the backbone of this tempering. Cloves and cinnamon bring warmth, bay leaves add earthiness, red chillies offer a dry heat, and black peppercorns contribute a mild bite.
- Spice powders - vaghareli khichdi is meant to be mildly spiced so I only use red chilli and turmeric powder. I also use a pinch of hing (asafoetida). This helps replicate the savoury depth that usually comes from onions or garlic, especially as this recipe is without onion-garlic.
- Water - the amount of water you need to add depends on whether you use an electric pressure cooker or stove top pressure cooker. Electric seems to take more. Also on the quality and brand of rice you use. It's all about trial and error.
Storage
Leftovers keep well and can be stored for up to 3 days in the fridge.
Khichdi can often become lumpy after cooling. To combat this, I just heat gently on the stove with water until it loosens up.
It will freeze well too for up to 3 months.
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Vaghareli Khichdi
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
- 1 cup tuver dal split pigeon peas
- 2 cup rice
- 3 tablespoon oil
- 1 teaspoon mustard seeds rai
- ½ teaspoon hing
- 1 tablespoon whole spices cloves, cinamon sticks, bayleaves, red chillies, whole black peppers,
- 2 tablespoon salt
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 6 cup water more or less
Instructions
- Wash rice and dal together thoroughly with clean water.
- In a pressure cooker heat oil and add all the whole spices.
- Add mustard seeds and once they splutter add hing.
- Then add rice and tuvar dal and saute for 2-3 minutes.
- Pour in water, and mix well and deglaze the bottom of the pan.
- Add red chilli powder, turmeric powder and salt.
- Give it a good stir, close the cooker lid and cook for 3 whistles or 5 minutes on high pressure in instant pot.
- Allow the pressure to release naturally.
- Remove the lid, mix the khichdi. If khichdi is too thick, add water to loosen it.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in May 2011.
The Yogi Vegetarian says
nice story, and that khichri looks just the ticket !
eshoboshoaahare.blogspot.in says
Wonderful.. lovely post.. Nice khichdi.. with interesting accompanied.. Thanks for linking too...