About the Recipe
Khichdi is a dish that connects us all. It is found in every home in every state which truly unites India. It is present in each and every corner of India be it East, West, North or South: Bhoger Khichuri in Bengal, as Vaghareli Khichdi in Gujarat, as Mong Khetchir in Kashmir or as as Bisi Bele Bath in Karnataka.
Vaghareli Khichdi is a West Indian version of Khichdi all the way from Gujarat.
I absolutely loved it and you too must give it a try!
Ingredients
Rice: 3/4 cup
Split Yellow Moong Dal: 1/4 cup
Split Green Moong Dal: 1/4 cup
Toor Dal: 1/4 cup
Potato: 1 pc
Carrot: 1 pc
Green Peas: 1/2 cup
Turmeric Powder: 1 tsp + 1/2
Salt: 1 tsp
Water
Ghee: 4 tbsp
Rai/Mustard Seeds: 1/2 tbsp
Jeera/Cumin: 1/2 tbsp
Hing: 1 tsp
Dried Red Chilli: 2 pc
Onion: 1 pc
Tomato: 1 pc
Garlic: 8 cloves
Ginger: 1 inch
Green ChillI: 2 pc
Red Chilli Powder: 2 tsp
Curry Leaves: 1 sprig
Coriander Powder: 1 tbsp
Preparation
Step 1
Wash together rice and the dals properly till water runs clear. Pressure cook them for 4 whistles in 5 cups of water with cut potato, carrot, green peas, salt and turmeric powder.
Step 2
To a kadai, add ghee, rai, cumin, hing and dried red chilli. Once they start splattering, add chopped onions and the curry leaves. Let it cook.
Step 3
Add chopped garlic, ginger and green chilli. Stir. Add the chopped tomatoes, stir for a few minutes and then add the powdered spices. Let it cook. Add water if required.
Step 4
Once the tadka has cooked properly, add the boiled rice-dal-veggie mix and combine everything together. Let it cook just for a few minutes.
Step 5
Your Vaghareli Khichdi is ready. Serve with papad, salad and chaas. Enjoy!