This traditional, quick, one-pot meal is made primarily from lentils and rice, infused with an aromatic tadka of special Kathiyawadi garlic chutney and spices. You can add your favorite vegetables based on what’s available. In this recipe, I’ll share a dhaba-style tadka that enhances the flavor, transforming regular khichdi into a rich and flavorful dish. This “vaghareli khichdi” is so delicious that you won’t even need kadhi with it. It’s commonly served for lunch or dinner with bajra rotla or Gujarati thepla and masala chaas. Do try this!
Tips for Making Dhaba-Style Vaghareli Khichdi at Home:
- Rice and Lentils: I use small-grain rice and a mix of three types of lentils: yellow moong dal, green moong dal, and toor dal. You can use any lentils, but make sure the rice-to-dal ratio is equal. When pressure cooking, use twice the amount of water as the combined quantity of rice and dal. Adjust water to your preference if you like a porridge-like consistency.
- Vegetables: Add vegetables to make the khichdi more nutritious. Cut them into slightly larger pieces to keep a bit of crunch in each bite. For the tempering, I also add a bit of curd, which enhances the taste and gives the khichdi a true dhaba-style flavor.
- Consistency: If serving the khichdi after it has cooled, add water to achieve a slightly watery consistency, as khichdi thickens over time due to the dals, and the flavors may become more concentrated.
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Recipe video
Vaghareli khichdi with tips | kathiyawadi vaghareli khichdi | masala khichdi
Ingredients
For Pressure-Cooked Khichdi:
- ¾ cup rice
- ¼ cup yellow moong dal
- ¼ cup green moong dal
- ¼ cup tuvar dal
- 4 cups water
- 1 cup or 2 medium-sized potatoes - cut into pieces
- ¼ cup green peas
- ½ cup or 1 medium-sized carrot - cut into pieces
- 3 tbsp peanuts
- ½ tsp turmeric powder
- Salt to taste
For Kathiyawadi Garlic Chutney:
- 7-8 garlic cloves
- A pinch of salt
- 1 tsp red chili powder
For Khichdi Tempering:
- 2 tbsp ghee
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of hing - asafoetida
- 2-3 cloves
- 3-4 black peppercorns
- ½ inch cinnamon stick
- 2-3 dry red chilies
- A few curry leaves
- 1 cup or 2 medium-sized onions - sliced
- Prepared garlic chutney
- 1 medium-sized tomato - sliced
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp sambar masala
- ½ cup curd - yogurt
- Hot water as needed to adjust consistency
- Ghee and chopped coriander leaves for garnish
Instructions
- In a mixing bowl, combine ¾ cup rice, ¼ cup yellow moong dal, ¼ cup green moong dal, and ¼ cup tuvar dal. Rinse well with water. Soak the rice and dal mixture in water for 20 minutes.
- In a pressure cooker, add 4 cups water, the soaked rice and dal mixture, potato pieces, carrot pieces, green peas, peanuts, turmeric powder, and salt. Mix well and bring the water to a boil. Cover the lid and pressure cook on high flame for 4 whistles. Turn off the heat and let the pressure release naturally. Once the pressure is released, open the lid. The dal and rice should be cooked thoroughly.
- To prepare the garlic chutney, crush 7-8 garlic cloves, a pinch of salt, and 1 tsp red chili powder in a mortar and pestle. Set aside.
- In a pan, heat 2 tbsp ghee and 2 tbsp oil. Add mustard seeds, cumin seeds, hing, cloves, black peppercorns, cinnamon stick, dry red chilies, and curry leaves. Sauté until fragrant.
- Add sliced onions and sauté until they turn translucent.
- Add 1 tbsp of the prepared garlic chutney and sauté for a minute.
- Add the tomato slices and salt. Cook until the tomatoes are soft and mashed.
- Add turmeric powder, red chili powder, coriander powder, and sambar masala along with a little water. Cook the spices until oil begins to separate from the sides.
- Turn off the heat, let the tempering cool slightly, then add ½ cup curd and whisk until smooth. Return the pan to the heat and cook until the oil releases again.
- Add the cooked rice and dal mixture to the tempering and mix well. Adjust the khichdi’s consistency by adding hot water as needed.
- Drizzle with 1 tbsp ghee, cover the pan, and cook on low flame for 5-7 minutes to allow the flavors to meld.
- Turn off the heat, garnish with chopped coriander leaves, and serve the Kathiyawadi khichdi hot with masala chaas and papad.
Notes
- The proportion of rice and dals should be equal.
- The proportion of water should be double the rice-dal mixture.
- Pressure cooks on high flame for 4 whistles.
- Adding sambhar masala enhances the taste of khichdi.
- Curd gives a dhaba-style taste to the khichdi.
- Cover and cook the khichdi for 5-7 minutes on low flame so the tempering flavor is absorbed.
- Vaghareli khichdi taste great when it serve hot with papad and pickles.
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