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Recipe Of Vaghareli Khichdi | How to Make Vaghareli Khichdi

Vama Dattani | Tuesday, October 14, 2014 | MAIN COURSE | QUICK AND EASY Khichdi is a very popular dish in India and a comfort food for people in Maharashtra, Rajasthan and Gujarat. Khichdi is a preparation made with rice and dal(lentil) mixture. Khichdi is quite filling, rich in protein and yet light for you stomach. There are countless different versions of Khichdi like moong dal rice khichdi, Vegetable Khichdi, Vaghareli Khichdi etc. Today I have made Vaghareli (seasoned) or Tadka Khichdi. For making this dish you can use any of the two dals moong dal or toor dal. You can also eat it for dinner as it is light and healthy. Khichdi is generally eaten with ghee (clarified butter) but this Vaghareli Khichdi is best served hot with osaman and papad. So lets proceed step by step.

You can make Vaghareli Khichdi either with toor dal or yellow moong dal. If you are using toor dal you will have to soak toor dal for 30 minutes. Yellow moong dal doesn't require soaking as it cooks faster.

I have taken equal proportions of dal and rice.

In a bowl mix rice and dal and wash it together 3-4 times in water. Drain and keep aside. Heat oil in pressure cooker. Now add mustard seeds and cumin seeds and allow them to crackle. Now add curry leaves, bay leaf, cloves, cinnamon stick and red chilli and saute for a minute. Adding this dry masalas to Khichdi will make Khichdi flavourful. Now add turmeric powder, red chilli powder and salt. Mix all the ingredients well and add water. Bring the water to boil.

I have added 3 cups of water for 1 cup of dal and rice mix. As a general rule the volume of water for Khichdi is 3 times that of dal and rice. Now add dal rice mixture. Mix well and close the lid and cook on a medium high flame for 3 whistles. Vaghareli Khichdi is ready. Serve the Vaghareli Khichdi hot with tomato osaman and papad. 1. For a richer look and flavour you must use basmati rice. However if you are making this at night it is advisable to use sona masoori rice as it is easy to digest. I have used sona masoori rice in my recipe.
Posted by Vama Dattani at Tuesday, October 14, 2014
 Veg Recipe World