Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Vaghareli Khichdi (Tempered Rice-Lentil)

Traditional 13. Vaghareli Khichdi recipe

🧺 Ingredients

• Basmati rice: 150g (¾ cup)
• Toor dal: 100g (½ cup)
• Ghee: 40ml (2.5 tbsp)
• Water: 750ml (3 cups)
• Turmeric powder: 2g (¼ tsp)
• Salt: 6g (1.25 tsp)
• Cumin seeds: 3g (½ tsp)
• Mustard seeds: 3g (½ tsp)
• Dried red chili: 1-2 whole
• Curry leaves: 10 leaves
• Asafoetida (hing): pinch

👩‍🍳 How to make Vaghareli Khichdi

1. Rinse rice and dal separately until water clear.
2. In 3-liter pressure cooker, heat 30ml ghee on medium heat (30 seconds).
3. Add cumin seeds. Fry 10 seconds until fragrant.
4. Add rice and toor dal. Stir well (1-2 minutes).
5. Add turmeric and salt. Mix.
6. Pour water. Stir once.
7. Close lid. Keep vent open initially.
8. Bring to high heat: once steam emerges steadily (1-2 minutes), close vent.
9. Cook 3 whistles (9 minutes) on medium heat. Turn off. Release pressure naturally (5 minutes).
10. Open lid. Check: grain soft, dal dissolved, liquid absorbed.
11. Tempering: Heat remaining 10ml ghee in small pan on high heat (30 seconds) until very hot.
12. Add mustard seeds. Wait for crackling (10 seconds)—mostly should pop.
13. Add dried red chili and curry leaves. Fry 5 seconds.
14. Add asafoetida. Immediately pour entire tempering over khichdi.
15. Stir gently with fork to distribute tempering.

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