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.

5 from 3 votes

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Course: Main Course

Cuisine: Indian

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

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 141kcal

Author: Aayushi Patel

Equipment

Instant Pot or Pressure Cooker

Ingredients

1 Cup Rice I used sona masoori rice. You can also use Ponni rice.
½ Cup Tuver Dal/ Toor Dal/ Split Pigeon Peas
¼ Cup Yellow Moong Dal
3 Tablespoons Masoor Dal/ Split Red Lentils
3 Tablespons Split Green Moong Dal
1 tablespoon Ghee/ Clarified Butter
2 Dry Red Chillies
1 Bay Leaf
1 Cinnamon Stick
4-5 Cloves
4-5 Black Peppercorns
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
⅛ Teaspoon Asafetida
5-7 Curry Leaves
1 Medium Onion Chopped
2.5 Tablespoons Minced Garlic, ginger and green chillies I used 5-6 Garlic Cloves, 1 inch Ginger. 2 Green Chillies
1 Big Carrot Diced
2 Medium Potatoes Diced
⅓ Cup Pigeon Peas Fresh/Frozen
⅓ Cup Green Bell Pepper Diced
2 Teaspoon Kashmiri Red Chili Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Garam Masala
2 teaspoon Salt
4.5 Cups Water 4.5 cups water for Instant Pot and 5 cups water for pressure cooker.

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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 Mustard seeds, cumin seeds, dried red chillies, bay leaf, cinnamon sticks, black peppercorns and cloves.
Once the cumin seeds start to splutter, add curry leaves and finely chopped onions and sauté. Cook until the onions are transparent and add minced ginger, garlic and green chillies. Sauté it for about 45 secs, until the raw smell goes away.
To this add all the chopped potatoes, carrots, green bell pepper and tuver (pigeon peas) along with Kashmiri red chili powder,turmeric, dhanajeeru (cumin. coriander powder), garam masala and salt. . Mix well. If the spices stick to the bottom of the pot add couple of splashes of water.
Drain the water from the soaked rice and lentils and add it to the Instant Pot. Mix well. Now add water and salt. Mix well.
Securely close the Instant pot 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 14 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. To this add Mustard seeds, cumin seeds, dried red chillies, bay leaf, cinnamon sticks, black peppercorns 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.

Notes

Use 1:1 ratio for rice and lentils, to make a luscious creamy khichdi. You any lentils you have on hand, I like to use different variety, but you can just use 1 type of lentils to make this recipe.
While the rice and lentils are soaking, prep the other ingredients.
You can make the khichdi healthier, by using quinoa or brown rice instead of basmati rice.
Khichdi stays well in the refrigerator for about 3 days.

Nutrition