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  1. Recipe: [https://crazyrice.home.blog/2019/12/06/vaghareli-khichdi-gujarati-khichdi/](https://crazyrice.home.blog/2019/12/06/vaghareli-khichdi-gujarati-khichdi/)

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    # Vaghareli Khichdi (Gujarati Khichdi)

    Khichdi *is a very common recipe with numerous variants across the Indian subcontinent.* Khichdi *is primarily a combination of* *rice and lentils, with a few vegetables thrown in for good measure. This* Vaghareli Khichdi *is a Gujarati version of the popular* khichdi *recipe; it is both delicious and healthy, and almost effortless in its creation!*

    *Note: Unfortunately, there’s no video recipe for this as we were making about four different things in the kitchen at the time, but never fear—the recipe is super straightforward!*

    Recipe #25

    ## Vaghareli Khichdi

    Serves: 4 | Cooking time: 30 mins | Spice profile: Very low

    ## Ingredients

    * 2 cups plain, uncooked, white rice
    * 2 cups split green gram
    * 8 tbsp ghee
    * 2 tbsp ginger–garlic paste
    * 4 tsp red chilli powder
    * 1 tsp turmeric powder
    * 1/2 cup green peas (1)
    * 1 cup potatoes, diced
    * 1/2 cup carrots, diced
    * 1/2 cup green bell pepper, diced
    * 1/2 cup cauliflower, chopped
    * 7 cups water
    * Salt, to taste
    * 2 green chillies, sliced
    * 1 bay leaf
    * 2 tsp cumin seeds
    * 3 tsp peppercorns
    * 2 tsp asafoetida
    * 1/2 cup coriander leaves, chopped, to garnish

    ## Method

    * In a large bowl, combine the rice and gram with enough water to cover and let them soak for one hour; proceed to drain the water.
    * In a pressure cooker over medium heat, heat 6 tbsp of ghee. Once the ghee is hot, add the ginger–garlic paste, red chilli powder, turmeric, and vegetables. Cook for a few minutes (around 5). (2)
    * Mix in the drained rice and gram. Cook for another 2–3 minutes.
    * Pour in the water and season to taste with salt. Lock the lid in place and let the mixture cook for 3 whistles. Let the pressure release, remove the lid, and transfer the *khichdi* to a serving bowl.
    * Add the remaining 2 tbsp of ghee to a small frying pan. To this, add the green chillies, bay leaf, cumin seeds, peppercorns, and asafoetida. Cook until the seeds begin to crackle, and the green chillies are nicely charred on the outside.
    * Pour the spices over the *khichdi* and stir well. Garnish with fresh coriander and serve hot.

    ## Helpful Tips & Notes

    (1) With regards to the vegetables, you don’t need to specifically add *only* these and nothing else. Have a vegetable you like that you don’t see here? Feel free to add it! Conversely, feel free to remove vegetables that you don’t like; for example, only two people in my household eat capsicum (green bell peppers), so I just fried it separately. The recipe is not set in stone—what am I, Italian?

    (2) If you’re not comfortable cooking in a pressure cooker, you can do all of this in a frying pan and transfer to a pressure cooker after adding the rice and gram. You *can* make the whole thing in a large enough pot, but it would take a lot longer (at least an hour) and a lot more water; it’s honestly just easiest to put it in a cooker and forget about it.

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