Name: Vaghareli Khichdi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Cup Rice (I used sona masoori rice. You can also use Ponni rice.); 1/2 Cup Tuver Dal/ Toor Dal/ Split Pigeon Peas; 1/4 Cup Moong Dal/ Split Green Gram; 1/4 Cup Masoor Dal/ Split Red Lentils; 1 Tbsp Ghee/ Clarified Butter; 2 Dry Red Chillies; 1 Bay Leaf; 1 Cinnamon Stick; 4-5 Cloves; 1 Medium Onion Chopped; 2 Tbsp Minced Garlic, ginger and green chillies (I used 5-6 Garlic Cloves, 1 inch Ginger. 2 Green Chillies); 1 Big Carrot Chopped; 2 Medium Potatoes Chopped; 1/3 Cup Pigeon Peas Fresh/Frozen; 1/3 Cup Green Bell Pepper Chopped; 2 Tsp Red Chili Powder; 1/2 Tsp Turmeric Powder; 1/2 Tsp Coriander Powder; 2 Tsp Garam Masala; 2 Tsp Salt; 5 Cups Water

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Vaghareli Khichadi was my every Sunday lunch growing up. Every Sunday the women of the family will dress in beautiful sarees and make Vaghareli Khichdi ( a beautiful concoction of rice, lentils and vegetables pressure cooked with whole spices and touch of love), bataka ringan nu shak (Eggplant and Potato Curry), kadhi ( An Indian Spiced Yogurt Drink), masala chaas (Spiced Indian Buttermilk) and served with other condiments like different pickles, spiced onions and papad. We as kids, were upset to see Khichdi for Lunch every Sunday, but then we heartily enjoyed every bite. We as a family of 10 loved this Lunch and everyone ate the same lunch, which is quite rare when in a joint family. Family traditions are so important, that one meal every week used to be very special and I am teary-eyed while I type this.

What is Vaghareli Khichadi?

Vaghareli Khichdi is a beautiful concoction of rice, lentils, vegetables cooked in whole spices typically enjoyed with Kadhi (An Indian Spiced Yogurt Drink made with Yogurt and Gram Flour lightly spiced with Ginger and Green Chilies seasoned with salt , this mix is brought to a boil and given a Tempered with Dry Red Chilies, Cumin Seeds and Curry Leaves lightly seasoned with pinch of Asafetida. The khichdi is cooked in generous amount ghee/ clarified butter and is a little spicy in flavour.

Can we make Khichdi Vegan?

All the ingredients are vegan used in Khichdi except the Clarified Butter. You can easily replace this with Vegetable Oil/ any oil of your choice or Vegan Butter. For the condiments served which are yogurt based as easily replaceable with Cashew Yogurt.

Make Vaghareli Khichdi Step-by-Step

Instant Pot Method:

Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins.
Start the IP on Sauté mode for 30 mins. Add Ghee+Oil in the IP. To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves.
Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away.
To this add all the chopped veggies. To this add all the spices. Mix well. If the spices stick to the bottom of the pot add a little water.
Drain the water from the soaked rice and lentils and it to the IP. Mix well.
Now add water and salt. Mix well. Securely close the IP Lid and place the pressure valve in the sealing position.
Turn off the Sauté mode. Turn on the Pressure Cook Mode. Manually set the timer for 20 mins and let the khichdi cook on high pressure.
Use the Natural Release Pressure Method to release the pressure.
Open the IP lid once the pressure is released completely.
Serve the vaghareli khichdi with Kadhi, Yogurt , Buttermilk, Pickle, Papad, etc.

Pressure Cooker Method:

Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins.
Place the Pressure Cooker on the stove on medium-high flame. Add Ghee+Oil . To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves.
Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away.
To this add all the chopped veggies. To this add all the spices. Mix well. If the spices stick to the bottom of the pot add a little water.
Drain the water from the soaked rice and lentils and add it to the pressure cooker. Mix well.
Now add water and salt. Mix well. Securely close the Pressure Cooker Lid.
Cook for 6-7 whistles and let the pressure release naturally.
Once the cooker cools down, open the lid carefully and mix the khichdi well.
Serve the vaghareli khichdi with Kadhi, Yogurt , Buttermilk, Pickle, Papad, etc.

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Vaghareli Khichdi

A beautiful and delicious concoction of Rice, Lentils, Veggies and Whole Spices comes together in this one pot very healthy, nutritive and balance meal.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Indian

Keyword: Khichdi, Rice Recipes, Vaghareli Khichdi, Vegan Recipes, Vegetarian Recipes

Author: Aayushi Patel

Equipment

Instant Pot
Pressure Cooker

Ingredients

1 Cup Rice I used sona masoori rice. You can also use Ponni rice.
1/2 Cup Tuver Dal/ Toor Dal/ Split Pigeon Peas
1/4 Cup Moong Dal/ Split Green Gram
1/4 Cup Masoor Dal/ Split Red Lentils
1 Tbsp Ghee/ Clarified Butter
2 Dry Red Chillies
1 Bay Leaf
1 Cinnamon Stick
4-5 Cloves
1 Medium Onion Chopped
2 Tbsp Minced Garlic, ginger and green chillies I used 5-6 Garlic Cloves, 1 inch Ginger. 2 Green Chillies
1 Big Carrot Chopped
2 Medium Potatoes Chopped
1/3 Cup Pigeon Peas Fresh/Frozen
1/3 Cup Green Bell Pepper Chopped
2 Tsp Red Chili Powder I use Kashmiri Red Chilli Powder since we can't tolerate high spice. If your red chili powder is hot reduce the quamtity by 1 tsp and add 1 tsp Kashmiri Red Chili Powder. It gives a beautiful color to the khichdi.
1/2 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
2 Tsp Garam Masala
2 Tsp Salt
5 Cups Water

Instructions

Instant Pot Method

Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins.Start the IP on Sauté mode for 30 mins.
Add Ghee+Oil in the IP. To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves.
Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away.
To this add all the chopped veggies. To this add all the spices. Mix well. If the spices stick to the bottom of the pot add a little water.
Drain the water from the soaked rice and lentils and it to the IP. Mix well. Now add water and salt. Mix well.
Securely close the IP Lid and place the pressure valve in the sealing position. Turn off the Sauté mode. Turn on the Pressure Cook Mode. Manually set the timer for 20 mins and let the khichdi cook on high pressure.
Use the Natural Release Pressure Method to release the pressure. Open the IP lid once the pressure is released completely. Serve the Vaghareli Khichdi with Kadhi, Yogurt , Buttermilk, Pickle, Papad, etc.

Pressure Cooker Method

Rinse the Lentils and rice. Soak the rice and lentils for 15-20 mins.Place the Pressure Cooker on the stove on medium-high flame.
Add Ghee+Oil . To this add Cumin Seeds, Dried Red Chillies, Bay Leaf, Cinnamon Stick and Cloves. Once the cumin seeds start to splutter, add chopped onions and sauté.
Once the cumin seeds start to splutter, add chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 30 secs, until the raw smell goes away.To this add all the chopped veggies. To this add all the spices. Mix well.
If the spices stick to the bottom of the pot add a little water. Drain the water from the soaked rice and lentils and add it to the pressure cooker. Mix well. Now add water and salt. Mix well.
Securely close the Pressure Cooker Lid.Cook for 6-7 whistles and let the pressure release naturally. Once the cooker cools down, open the lid carefully and mix the khichdi well.Serve the vaghareli khichdi with Kadhi, Yogurt , Buttermilk, Pickle, Papad, etc.