Vaghareli Khichdi Recipe:
It’s a straightforward rice and moong dal khichdi with fragrant tadka (hardening) of garlic and a few other flavors. The fragrant treatment of garlic, mustard seeds, cumin seeds, and curry clears out and includes an astonishing flavor to khichdi making it an idealize way to utilize the extra plain khichdi. Vaghareli Khichdi (Vaghar is a Gujarati word for hardening in English and tadka in Hindi) is an exceptionally prevalent consolation nourishment among individuals of Gujarat and is regularly known as Gujarati Khichdi. Take this step-by-step photo recipe to learn how to make a plain khichdi indeed more delicious if you are tired of eating your standard nourishment and need to attempt something modern that is simple to get ready, handcrafted, and healthy.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
| 2/3 cup Rice |
| 1/3 cup Moong Dal (split green gram with skin) or Toor Dal (split yellow lentils) |
| 3½ cups Water |
| 1/8 teaspoon Turmeric Powder |
| Salt to taste |
| For Tadka |
| 4-5 Garlic Cloves, chopped |
| 1/4 teaspoon Mustard Seeds |
| 1/2 teaspoon Cumin Seeds |
| 4-5 Curry Leaves |
| 1/2 teaspoon Red Chilli Powder |
| 1 teaspoon Cumin-Coriander Powder, optional |
| 1 tablespoon Oil |
Directions:
1. Wash rice and moong dal in water. Deplete the water and exchange it to a pressure cooker (3-5 liter capacity). Include 3½ cups water, turmeric powder, and salt. Blend well taste the water for salt and include more if required.
2. Near the top pressure cook for 4 shrieks, cook on a tall fire until the to begin with shriek is completed, and at that point decrease the fire to medium. Cook over medium fire for the remaining three shrieks. Turn off the fire. Do not open the cover until pressure discharges actually (opening the top instantly will result in raw khichdi). Open the cover after almost 20 minutes and mix and blend the cooked khichdi with a spoon or spatula.
3. Warm 1 tablespoon oil in a little hardening dish. When the oil is medium hot, include mustard seeds. When they begin to pop, include cumin seeds, chopped garlic cloves, and curry leaves. When garlic begins to turn light brown, turn off the fire (It will begin to turn light brown within 30-40 seconds). Include ruddy chili powder and cumin-coriander powder and blend well.
4. Pour treating (tadka/ vaghar) over cooked khichdi and blend with a spoon. Vaghareli Khichdi is presently prepared to serve. Appreciate it with plain curd and papad.
Tips and Variations:
- if you are utilizing extra khichdi, make beyond any doubt that it is at room temperature.
- Change the amount of garlic in the hardening concurring to your taste.
- Add 1/4 cup chopped potato and 1/4 cup chopped brinjal while cooking khichdi for variation.
Taste: Mild spicy with garlic flavor
Serving Ideas: Serve vagahreli khichdi with plain yogurt Gujarati kadhi or potato curry for a wholesome dinner or pack it in a lunch box.