Vaghareli Khichdi (Spicy Khichdi with vegetables)

॥ आहार तत् त्वं असि ॥

I revere Khichdi. Satvik, Simple, healthy and comforting. This dish with a rustic name has been nourishing the Indian subcontinent for hundreds of years.  In its most basic form it’s just plain rice, moong dal and some salt. If you add vegetables and spices (Vaghareli Khichdi), it can become a delicacy like the Spanish Paella. I cook both types of khichdis regularly at my home although adding vegetables makes it a quick one-dish meal.

khichdi-kadhi2

1/2 cup moong dal
1/2 cup rice jasmine or basmati
1/2 cup green beans chopped into 1 inch pieces
1/2 cup green peas
1 small potato cut into cubes
1/2 cup carrots chopped
2 tea spoons butter/ghee
1 tea spoon salt

If you like onions, 1 medium size onion, chopped.  It adds a very good taste to the Khichdi.

For Masala:
2 small green chilies
1/2 tea spoon ginger paste
1 small bunch chopped cilantro
A few curry leaves
2 inch cinnamon piece broken into smaller bits
4 cloves
1/2 tea spoon cumin seeds/jeera
1/4 tea spoon turmeric

1. Wash rice and moong dal in running water. Soak in 2 cups of water and keep aside.
2. In a big pan, heat butter /ghee. When it is hot,  add all the masalas and stir-fry for about a minute.
3. Add  rice and mung dal along with the water. Stir in vegetables and salt.
4. Increase the heat to medium high. Let the khichdi boil for 3 minutes.
5. Reduce the heat to low, cover the pan and cook for 8-10 minutes until khichdi is cooked. Khichdi is done when all the water is absorbed.
Enjoy Khichdi by itself or with Kadhi (recipe coming up soon)

For Plain Khichdi (No  vegetables)

1/2 cup moong dal
1/2 cup rice (jasmine or basmati)
2 cups water
1/4 tea spoon jeera/cumin seeds
1/8 tea spoon turmeric
1/8 tea spoon crushed black pepper
1/3 tea spoon salt
1tea spoon butter or ghee

1. In a medium size pan, heat butter/ghee and add cumin seeds. Add rest of the ingredients including water and stir gently.
2. Increase the heat to medium high. Let the khichdi boil for 3 minutes.
3. Now reduce the heat to low, cover the pan and cook for 8-10 minutes until khichdi is cooked. Khichdi is done when all the water is absorbed.

Some of the ways Indians eat khichdi:
With butter or ghee
With butter, ghee and pickle
With Kadhi
With ghee and sugar (some people swear by this combo)

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23 Responses to “Vaghareli Khichdi (Spicy Khichdi with vegetables)”

    • Anupama Krishnamurthy Says:

      Hi, This is my recipe and picture. I never thought anyone would copy recipes like this and claim them to be their own. I am not even sure what i can do anout it.

      Thanks,

      Anupama 925.519.0609

      • Nilesh Says:

        Hi Anupama, I have compared the two recipes and have every reason to believe that it is originally yours. No offence meant. On the Khana Khazana site, under ‘Directions’ – Step 6 – “Enjoy it with yogurt or potato curry” is a dead giveaway. Khichdi with potato curry? Never heard of it!

        But anyways, I prepared the Khichdi as above for my wife and daughter, and trust me, the family size cooker was cleaned empty within minutes. To avoid getting devoured by a hungry wife and an aggressive daughter, I used the pressure cooker and the result was good. Thank you.

        Best regards
        Nilesh

      • Nilesh Says:

        Also, I have posted a similar poser on the khanakhazana site. I will update you in case of a reply. :)

        Regards
        Nilesh

        • Anupama Krishnamurthy Says:

          Thank you Nilesh. I see that this person has put recipes and pictures from other blog as well. I know because I follow these blogs. I am not possessive about my recipes or pictures. If other people tried the recipes and liked, then that’s great but I think this person should have at least acknowledged the recipe source. If he had asked for my permission (as others have done in the past), I would have gladly given it.

          Anupama

  1. GOOD FOR ALL VEGETARIAN ......... Says:

    yum yum……….

  2. Nilesh Says:

    Hello Anupama Ji,

    I am fond of cooking. I googled on this Masala Khichdi recipe and gave it a try. My wife was returning at around lunch time and sounded tired on her mobile. I went ahead and prepared this for my wife and daughter. I could not add French Beans as the vegetable vendor bais themselves could not afford to stock them. (Rs. 30 for 250 gms!) In the confusion, I forgot to buy Dahi, to go along with the Khichdi. Even then, the Khichdi turned out to be absolutely delicious and got over, although I had used 1 full cup of Moong and 1 full cup of Rice with lots of Carrots, 2 potatoes and 2 onions.

    Thank you so much for sharing the recipe. I will keep visiting for more.

    Regards
    Nilesh

  3. Mansi Says:

    Hey very nice n simple recipe..
    all time favourite khichdi recipe
    thanx for sharing with us

  4. swathi Says:

    This was so easy to do and very tasty as well.just loved it.

  5. neha Says:

    I clearly see mustard seeds in the picture u have put up, but it’s not mentioned in your recipe!

    • Anonymous Says:

      hummm, first comment and that to very negative and than i looked at the time… and thought no wonder…

      Neha, learn to appreciate things… If it wasn;t for people like this, you wouldn’t be able to find Kichadi receipe on the web!

  6. Pallavi Says:

    Hi Manu,

    Khichdi is one of my favorites. I love it with yogurt, pickle and ofcourse Lijjat double mari Papad!!! OOOH, what a lovely, mouthwatering recipe.

    Pallavi

  7. R D Says:

    This Khichdi recipe of moong dal + rice is actually a Kutchi khichdi although spices like cinnamon , clove , black cardamom arent used in the actual kutchi khichdi….( by the Kutchi khichdi derives its name from Kutch.

    Towards Gujarat i.e Ahmedabad and other areas downsouth and up north of A’bad , Vaghareli khichdi comprises of equal parts of Toor Dal and long grain Rice plus cardamom sticks , clove , garam masala (Badshah Rajwadi Garam Masala is one of the best off the shelf and versatile too with a lot of dishes be it north indian or gujju) ..!! , On the veggie part you can add whole garlic cloves , Thick sliced onions, meduim diced ginger , meduim-big diced potatoes , plus anything of your choice.

    Method of cooking ( for 2 adults with an apetite) ):Wash and then soak 1 fistful each of Long grain basmati rice + Toor dal in luke warm water and keep aside.

    Heat 3 tablesppons of Ghee / Margarine in a pressure cooker till its hot and then turn the flame to medium heat.
    Add 1 tea spoon cumin seeds and as soon as they start spluttering, add apinch of asafoetida , the cardamom sticks ( 1” length x 2 or 3 pieces) plus the 5-6 Cloves & 2-3 pieces of dried red chilli .. ( watch out when the cloves splutter ) and immediately add the sliced onion , diced ginger / potatoes to it and saute everything till the onion turns light pinkish ,
    then add 1/4 tea spoon of turmeric and mix it well with the ingredients for about 30 seconds and add 1 tea spoon of salt and again mix it well.

    Add the soaked toor dal / rice mixture to the cooker along with the water in which they were soaked.
    Thumb rule is : Level of water in the pressure cooker should be twice the level of Toor Dal / Rice spread in the cooker along with the other ingredients, once mixed with the dal-rice.
    Taste the mixture for adequate salt as per individual taste and add more salt to taste accordingly.

    Pop in the cloves of Garlic in the mixture ( no of cloves – as per your choice since the pugency of garlic decreases drastically once boiled or steamed and its more healthier as well..)

    Add 2 teaspoons of Garam masala , and shake the mixture so that it mixes evenly.
    Put the lid on the pressure cooker and turn the gas on high flame.
    2 whistles should be more than enough / turn off the gas, then let it cool itself gradually till the pressure eases off.

    If the final result still feels a bit loose in consistency , keep the cooker on low flame with the water vapors away..

    Enjoy this hot spicy khichdi with Gujju Kadhi / yoghurt / raita

    • Anupama Krishnamurthy Says:

      R D,
      You have given me a very interesting version of Khichdi here. Thank you. It very much resembles the South Indian Bisi BeLe HuLianna, except that we use south indian masala powder and imli. I will surely try this. I appreciate the effort you took to write the entire recipe here. By the way, I do use the Badshah rajwadi masala. I remember listening to their radio ads while growing up in Bhavnagar!

      Anupama

  8. meetsudeshna Says:

    Hi Anupama,
    You have a lovely collection of recipes, I stumbled into your blog from Kalyan’s comment list. will definitely come back again.

    Love ,
    Sudeshna

  9. Kalyan Banerjee Says:

    A lazy awful cook like me can only wonder at the well written recipe here. But sure it should taste good!

    My post is more on ‘how not to make khichdi’ [;)]. So, have linked to yours. Cheers!

  10. A Lazy’s guide to cooking Khichdi « Diary of a Weekend Traveller Says:

    [...] Anthony’s Kitchen, RecipeBazaar, QuickIndianCooking, IndianSnacks, Anubhavati, Aarti, Anupama, Sushma, Possibly related posts: (automatically generated)SkyMall Monday: Pop-Up Hot Dog Cooker [...]

  11. trupti Says:

    A gujarati classic and a favorite….this is so handy for busy evenings too! Looks great.

  12. Ambica Says:

    Brings back lovely memories of the “Chikadi” .To this day it is one of Dhruva’s favourite dishes.

  13. Nilima Says:

    What a nice yummy way to make Khichdi, We usually make plain khichdi with a sweet gujju shaak and vaghareli chaas, yogurt, or kadhi but this is an all in one dish. Can’t wait to try it out.

  14. Alka Says:

    Bookmarked it and will cook this ASAP…lovely recipe :-)


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