To make vaghareli khichdi, first wash the rice, yellow moong dal, and green moong dal thoroughly. Soak them for about 20 minutes. Add water, turmeric, salt, and ghee to a pressure cooker, then add the soaked rice and dals. Cook for 4 whistles. The khichdi will be ready.

For the tempering, after the khichdi is cooked, heat both ghee and oil in a pan. Add mustard seeds, cumin seeds, and bay leaves, and sauté the spices.

Add onions and sauté. Then add ginger-chili paste and garlic paste, and cook. Add red chili and garlic chutney, and sauté again.

Add finely chopped carrots and salt, then add boiled green peas. Stir the vegetables well. Once the carrots soften, add fenugreek leaves, spinach, and tomatoes, and cook with the spices.

Add salt, red chili powder, coriander-cumin powder, garam masala, turmeric powder, and a little roasted cumin powder. Add water, and once it comes to a boil, add the cooked khichdi.

Mix the khichdi well with the spices and vegetables. Cover and cook for 5 minutes so the flavors blend together.

Now the khichdi is ready. For an extra tempering, heat ghee and oil in a small pan. Add cumin seeds, garlic, and red chili chutney. Add a little water and mix, then immediately turn off the heat. Pour this tempering over the khichdi.

Drizzle more ghee on top. Serve the hot khichdi with Kathiyawadi kadhi and fried green chilies. This is a perfect menu for a winter dinner.