Vaghareli Khichdi

Name: Vaghareli Khichdi
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 4 cups khichdi rice (about 800 grams); 1 cup mixed lentils (panchmel dal); 1 tablespoon coriander powder; 1/2 teaspoon cumin powder; 1 tablespoon turmeric powder; 1/2 teaspoon red chili powder; 1 tablespoon garam masala; Salt to taste; 2 tomatoes, chopped; as needed Chopped cilantro; 1 tablespoon whole cumin seeds; 1/2 teaspoon asafoetida; 2-3 bay leaves; Ghee as needed for tempering; 1-2 dried red chilies

Chef Richa pathak. @cook_22770864

Aurangabad

When it comes to light and nutritious meals, khichdi is one of the first dishes that comes to mind in Indian cuisine. It's easy to digest and often recommended for people who are unwell. Khichdi has a long tradition and is made in different ways across India: with moong dal in Uttar Pradesh, toor dal in Gujarat, split dal in Bengal, and as bisi bele bhath in South India. It's enjoyed throughout the country and is considered auspicious, especially prepared during the festival of Makar Sankranti. Khichdi is a complete meal on its own, made from rice, lentils, and a mix of vegetables, making it both delicious and wholesome. There are many types of khichdi, such as masala khichdi, sabudana khichdi, rice and lentil khichdi, and mixed vegetable khichdi.

Chef Richa pathak. @cook_22770864

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Ingredients

15 minutes

Serves 4 servings

4 cupskhichdi rice (about 800 grams)
1 cupmixed lentils (panchmel dal)
1 tablespooncoriander powder
1/2 teaspooncumin powder
1 tablespoonturmeric powder
1/2 teaspoonred chili powder
1 tablespoongaram masala
Salt to taste
2tomatoes, chopped
as neededChopped cilantro
1 tablespoonwhole cumin seeds
1/2 teaspoonasafoetida
2-3bay leaves
Ghee as needed for tempering
1-2dried red chilies

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Steps

15 minutes

1

First, wash the rice and lentils. Gather all the ingredients as shown in the picture.
2

In a pressure cooker, add the rice and lentils with enough water. Add the tomatoes, salt, and all the spice powders. Close the lid and cook on medium heat for 2 to 3 whistles.
3

In a separate pan, heat ghee and add cumin seeds, asafoetida, dried red chilies, and bay leaves to make the tempering.
4

Serve the hot khichdi with papad, chutney, ghee, and pickle, just like my dad used to say.
5

This is a very tasty and nutritious meal.