vaghareli khichdi is a healthy one-pot recipe made with rice, tuvar dal, vegetables, and regular spices. it is slightly spicy and popular khichdi from kathiyawadi cuisine. I also share khatti meethi kadhi and crispy march na bhajiya, which taste great with khichdi. it is generally served during dinner time but can also be served for lunchtime with or without any variation to it. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!
The key to making tasty vaghareli khichdi at home are
- Firstly, for the khichdi mixture, I used small-grain rice and tuvar dal. You can use moong dal or any lentils but the proportion of rice and dal should be equal.
- The water ratio in this khichdi is 3 times the rice and lentils together which makes a soft, porridge-like consistency for the final dish. To make dry-ish khichdi reduce the water to 2 cups.
- You can add vegetables according to your taste and choice to make khichdi nutritious.
- lastly, if you are serving the khichdi once it is cooled, add hot water to have a watery consistency. basically, as time passes, khichdi attains a thick consistency due to the dals and the spice taste may get concentrated.
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Thali recipe | Vaghareli khichdi recipe | khatti-meethi kadhi | crispy mirchi pakoda
Ingredients
For vaghareli khichdi
- 1 cup small grain rice
- 1 cup tuvar dal
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Some curry leaves
- 4 cloves
- 6 black peppercorns
- 2- inch cinnamon
- 2 dry red chilli
- 4 tbsp peanuts
- 1 cup onion slices
- 2 green chilli slits
- 1 tbsp kathiyawadi garlic chutney
- ยฝ cup tuvar dana
- ยผ cup green peas
- ยฝ cup potatoes pieces
- ยฝ cup chopped carrot
- 1 cup tomatoes
- Salt to taste
- 1 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ยฝ tsp garam masala
- 6 cup water
- Coriander leaves
- Serve with hot ghee
For kathiyawadi garlic chutney
- 6-7 garlic cloves
- Salt to taste
- ยฝ tsp cumin seeds
- 1 tbsp red chilli powder
For khatti meethi kadhi
- 1 cup sour curd
- 2 tbsp gram flour - besan
- For green paste- 4 green chilli - 2-inch ginger and some curry leaves
- 1 tbsp sugar or as per your choice
- Salt to taste
- 3 cup water
- 1 tbsp ghee
- ยฝ tsp mustard seeds
- ยฝ tsp cumin seeds
- 1- inch cinnemon
- 3 cloves
- ยผ tsp methi dana
- 2 dry red chilli
- Pinch of hing
- 8-10 curry leaves
- Some coriander leaves
Marcha na bhajiya
- 250 grm green and red chilli
- 1- inch grated ginger
- 1.5 tbsp lemon juice
- Salt to taste
- ยฝ tsp hing
- ยฝ tsp turmeric powder
- ยฝ cup besan - gram flour
- Water as required
- Oil for deep frying
Instructions
Making vaghareli khichdi
- wash rice and dal and soak it for 10-15 minutes.
- Then in a mortal-pestle, add garlic cloves, salt, cumin seeds, and red chili powder. Crush it. Kathiyawadi garlic paste is ready, keep it aside.
- Now in a pressure cooker, add oil, mustard seeds, cumin seeds, curry leaves, cloves, black pepper, cinnamon, and dry red chili. Saute it.
- Then add peanuts and saute it.
- Now add onion slices and green chili slits. Saute till onion is translucent.
- Add kathiyawadi garlic paste and saute till oil separates from its sides.
- Add tuvar dana, green peas, chopped potatoes, carrot, chopped tomatoes, and salt. Saute it.
- Then add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Saute it.
- Now add soaked rice and dal. saute it for 1 minute.
- Then add 6 cup water and salt. Mix well and bring it to a boil.
- Cover and Pressure cook khichdi on a medium flame for 3 whistles.
- Switch off the gas and when the pressure cooker releases its pressure naturally open the lid and garnish with melted ghee and coriander leaves.
- Serve vaghareli khichdi with kadhi and march ana bhajiya.
Making khatti-meethi kadhi
- In a mortal-pestle, add green chili, ginger, and curry leaves. Crush it.
- Now in a bowl, add curd, besan, ginger paste, green chili paste, sugar, and salt and mix well.
- Add 3 cup water and mix well. The Kadhi mixture is ready.
- Add kadhi mixture pan on gas and stir until mixture starts to boil.
- Keep flame on medium-low and boil kadhi for 5-7 minutes.
- Meanwhile, for tempering in a pan, add ghee, mustard seeds, cumin seeds, cinnamon, cloves, methi dana, hing, and some curry leaves. sautรฉ it.
- Then add the tempering to kadhi mixture and cook kadhi for 5 minutes so it will become slightly thickened.
- garnish with some coriander leaves and serve with khichdi.
Making crispy marcha na bhajiya
- Wash and cut green chilies into medium-thick slices.
- Then add grated ginger, lemon juice, salt, hing, and turmeric powder. Mix well.
- Now add besan and mix well.
- Then sprinkle some water and mix well.
- Now heat oil in a pan, add green chili ring and fry it on medium-high flame till it becomes crispy from both sides.
- Serve crispy marcha na bhajiya with chutney.
Notes
For vaghareli khichdi
proportion of rice and dals should be equal.
Dry spices enhance the flavor of khichdi.
the proportion of water should be 3 times more than a rice-dal mixture.
For khatti-meethi kadhi
Crushed chili, ginger, and curry leaves enhance the flavor of kadhi.
in kadhi mixture, with 1 cup curd take 3 cups of water.
while boiling kadhi, stir the mixture continuously.
cook kadhi for 5-7 minutes on slow flame, so it will slightly thicken and absorb tempering flavor.
For marcha na bhajiya
Cut chilies into medium-thick slices.
Sprinkle little water on the bhajiya mixture, so besan (gram flour) will stick to the chili slices.
Fry bhajiya on medium-high flame. Do not fry it on low flame.
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