Every Sunday my mom and kaki (aunt) will adorn their beautiful sarees, making us a delicious Vaghareli Khichdi spread, served with other condiments like different pickles, spiced onions, and papad. We as kids, were upset to see Khichdi for lunch every Sunday, but then we heartily enjoyed every bite. As a family of 10, we loved this lunch, and everyone ate the same lunch, which is quite rare in a joint family. Family traditions are so important, that one meal every week used to be very special and I am teary-eyed while I type this.
What is Vaghareli Khichadi?
Vaghareli Khichdi or masala khichdi is a beautiful concoction of rice, lentils, and vegetables cooked in whole spices typically enjoyed with Kadhi (An Indian Spiced Yogurt Drink made with Yogurt and Gram Flour lightly spiced with Ginger and Green Chilies seasoned with salt, this mix is brought to a boil and given a Tempered with Dry Red Chilies, Cumin Seeds and Curry Leaves lightly seasoned with pinch of Asafetida. The khichdi is cooked generously in ghee/ clarified butter. I like my khichdi spicy and garlicky!
Can we make Khichdi Vegan?
All the ingredients are vegan and used in Khichdi except the ghee. You can easily replace this with avocado oil/ any oil of your choice or Vegan Butter. For the condiments served which are yogurt based as easily replaceable with Cashew Yogurt.
Expert Tips
To make a delicious creamy texture of the khichdi use 1:1 ratio of rice and lentils while making khichdi. I am using different lentils to make this khichdi, as they all add their earthiness and sweetness to the khichdi making it delicious, but you can use any lentils you prefer. Use ghee if you are not vegan. The nuttiness that ghee adds to this masala khichdi is scrumptious. You can use different vegetables like potatoes, tuver (lilva) , carrots, beans, and eggplant in the recipe. For 1 cup of rice and 1 cup of lentils use 3 cups of water. Serve the khichdi with condiments, like laccha pyaaz, mango pickles, and papad
Ingredients
Khichdi kadhi is almost every Gujarati’s comfort food. It is easy to make and is not only delicious but soul-satisfying. Here’s the list of ingredients you will need to make this Gujarati Khichdi.
Rice - I like to use basmati or sona masouri variety of rice for this recipe. Lentils - You can use 1 type of lentils like the yellow moong dal or split pigeon peas (Tuver ni dal) to make this recipe. I am using orange masoor dal, yellow moong dal, tuver dal, and split green moong dal. Ghee - I always prefer to make masala khichdi using ghee, as it adds a beautiful and scrumptious nuttiness to this recipe. Whole Spices - You will need dried red chilies, cinnamon sticks, bay leaves, cloves, black peppercorns, mustard seeds, and cumin seeds. Aromatics - We will be using ginger, garlic, and green chilies paste or freshly pounded in this recipe, along with fresh curry leaves. Vegetables - You can use any veggies you like. I like to add onions, potatoes, eggplants, green bell peppers, frozen pigeon peas (tuver lilva) and carrots. Spices - I add Kashmiri red chili powder, turmeric, coriander, cumin powder, garam masala, salt , and asafetida (hing) in this recipe. Water - You can use water to cook the rice and lentils. You can also use vegetable broth to make khichdi if you like.
Types of Khichdi
Moong Dal Khichdi Sabudana Khichdi Daliya Khichdi Masala / Vaghareli Khichdi Bajra Khichdi Urad Dal Khichdi Palak Khichdi
Is Khichdi good for Kids?
When my daughter first started solids, I used to make her moong dal khichdi, and I still do. It is super easy to make, easy on digestion, and a recipe which is rich in protein and carbs for a healthy diet for kids. I also add veggies in her khichdi like bottle gourd (lauki), zucchini, and carrots. Other times, I would add blanched spinach puree to make spinach khichdi for her with the tempering of ghee, cumin seeds, and garlic.
Step-by-Step
Instant Pot Method:
Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins. Start the IP on Sauté mode for 30 mins. Add Ghee+Oil in the IP. To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves. Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away. To this add all the chopped veggies. To this add all the spices. Mix well. If the spices stick to the bottom of the pot add a little water. Drain the water from the soaked rice and lentils and it to the IP. Mix well. Now add water and salt. Mix well. Securely close the IP Lid and place the pressure valve in the sealing position. Turn off the Sauté mode. Turn on the Pressure Cook Mode. Manually set the timer for 13 mins and let the khichdi cook on high pressure. Use the Natural Release Pressure Method to release the pressure. Open the IP lid once the pressure is released completely. Serve the vaghareli khichdi with Kadhi, Yogurt , Buttermilk, Pickle, Papad, etc.
Pressure Cooker Method:
Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins. Place the Pressure Cooker on the stove on medium-high flame. Add Ghee+Oil . To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves. Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away. To this add all the chopped veggies. To this add all the spices. Mix well. If the spices stick to the bottom of the pot add a little water. Drain the water from the soaked rice and lentils and add it to the pressure cooker. Mix well. Now add water and salt. Mix well. Securely close the Pressure Cooker Lid. Cook for 6-7 whistles and let the pressure release naturally. Once the cooker cools down, open the lid carefully and mix the khichdi well. Serve the vaghareli khichdi with Kadhi, yogurt , buttermilk, pickle, papad, etc.
Storage and Serving Suggestions
Khichdi stays well in the refrigerator for up to 3 days. You can also freeze the khichdi in a freezer-safe container for up to 3 months. If you have leftover khichdi, try making my leftover khichdi bites using an air fryer.
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