Gujarati Vaghareli Khichdi is a nourishing and flavorful one-pot meal made with rice and toor dal, elevated by a spiced tempering known as vaghar. Often prepared in Gujarati households, this dish is not just nourishing and filling, but also incredibly soothing, making it a popular choice for weeknight dinners.
I often find myself preparing this Vaghareli Khichdi at least once a week—not only because it’s quick and fuss-free, but also because it’s gentle on the stomach, packed with plant-based protein, and full of flavor. What sets this version apart is the addition of fresh tuvar dana (green pigeon peas), which I usually get in frozen packs labeled as tuvar lilva. These tender legumes bring a subtly sweet, earthy flavor and a unique texture that makes the Vaghareli Khichdi even more special.
To keep it simple and close to its roots, I’ve used just onions and tomatoes as the base vegetables. However, this recipe is incredibly flexible. You can easily include seasonal veggies like diced carrots, potatoes, cauliflower florets, capsicum, or even brinjal to make it heartier and more colorful.
Another ingredient that adds depth and a lovely contrast in texture is peanuts. When tossed into the tempering, peanuts infuse a rich, nutty fragrance and a satisfying crunch that contrasts beautifully with the khichdi’s soft texture.
Finished with a classic tempering of cumin seeds, mustard seeds, curry leaves, and a pinch of hing (asafoetida), this Vaghareli Khichdi is a perfect blend of taste and nutrition—warm, mildly spiced, and deeply satisfying with every spoonful. Serve it hot with a dollop of ghee and a side of pickle or curd for a complete, comforting meal.
Ingredients:
- Rice – ½ cup: Use short-grain rice or broken rice (commonly known as kani). These cook quickly and help achieve the soft, comforting texture that khichdi is known for.
- Arhar Dal (Toor Dal) – ½ cup: Split pigeon peas form the protein-rich base of this dish. Wash and soak them for 15–20 minutes for faster cooking.
- Oil – 2 tablespoons: Used for preparing the tempering (vaghar), which builds the base flavor of the khichdi.
- Mustard Seeds – ½ teaspoon
- Cumin Seeds – ½ teaspoon: These whole spices are first added to hot oil to infuse it with aroma and flavor.
- Cloves – 2
- Black Peppercorns – 3
- Cinnamon Stick – 1-inch piece
- Dried Red Chili – 1: These whole spices add warmth and depth to the tempering.
- Onion – ½ cup (small-sized), finely chopped: Adds a mild sweetness and depth that helps mellow and balance the bold spices.
- Ginger – ½ inch piece
- Garlic – 2 cloves
- Green Chili – 1: Finely chopped or crushed to bring in a subtle heat and brighten the overall flavor of the dish.
- Peanuts – 2 tablespoons: Introduce a crunchy bite and earthy nuttiness that contrasts pleasantly with the khichdi’s soft, creamy base.
- Tomato – ½ cup, chopped: Adds mild tanginess and body to the dish.
- Fresh Tuvar Dana – 1 cup: Also called green pigeon peas or lilva, they offer a unique taste and seasonal freshness.
- Salt – to taste
- Turmeric Powder – ½ teaspoon
- Red Chili Powder – 1½ teaspoons
- Coriander Powder – 1 teaspoon
- Cumin Powder – ½ teaspoon
- Garam Masala – ½ teaspoon: These spices build a balanced, well-rounded flavor.
- Water – 2½ cups: Helps simmer the rice and dal until they break down into a soft, comforting khichdi texture.
Step-by-Step Instructions:
1) Place the rice and toor dal in a bowl and rinse thoroughly under running water 2–3 times to get rid of impurities and excess starch.
2) Once rinsed, let the rice and dal sit in enough water for about 15 minutes. Meanwhile, chop the onions and tomatoes, and organize the rest of the ingredients to make cooking easier and quicker.
3) Add the peeled ginger, garlic, and green chili to a mortar and pestle, then pound them into a rough paste to bring out their natural aromas.
4) Pound them into a coarse paste to release their natural oils and flavors. Alternatively, you can use ready-made ginger-garlic paste and finely chopped green chili.
5) Heat oil in a pressure cooker over medium heat. Once the oil is hot, add mustard seeds. Allow them to crackle and pop.
6) Next, add cumin seeds. Let them sizzle for a few seconds, followed by the whole spices—cloves, black peppercorns, a small cinnamon stick, and a dried red chili. Sauté for 40–60 seconds until fragrant.
7) Add the chopped onions along with the freshly crushed ginger, garlic, and chili paste.
8) Sauté the mixture until the onions become soft, turn translucent, and begin to release their aroma.
9) Add the peanuts to the pan at this stage.
10) Stir well to coat them in the masala and allow them to toast slightly for enhanced crunch and flavor.
11) Stir in the fresh tuvar dana (green pigeon peas) along with the chopped tomatoes.
12) Mix everything well and sauté for another minute to soften the tomatoes slightly.
13) Sprinkle in all the ground spices—salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
14) Stir thoroughly to evenly coat all the ingredients with the spices. Cook for about a minute so the raw flavor of the spices fades.
15) Drain the soaked rice and dal completely, then add them to the pressure cooker.
16) Mix everything together so the rice and dal are evenly distributed with the masala base.
17) Pour in 2½ cups of fresh water and stir gently to combine.
18) Close the pressure cooker lid securely, place the weight on top, and cook for 3–4 whistles on medium heat. After cooking, switch off the heat and let the pressure release on its own before opening the lid. Open the lid, gently mix the khichdi with a spatula, and serve hot or warm—ideally with a dollop of ghee, papad, or pickle on the side.
Expert Tips for Perfect Vaghareli Khichdi
1. Use Fresh or Frozen Tuvar Dana (Lilva):
In the winter months, using fresh tuvar dana is a great choice for the best flavor and texture. When not in season, use frozen ones available in Indian grocery stores. Do not skip rinsing the frozen lilva before using.
2. Soaking for Better Texture:
Pre-soaking rice and dal helps reduce cooking time and allows them to cook evenly and become tender throughout. If you’re short on time, you can skip soaking, but you may need to increase the cooking time and water slightly.
3. Use Short-Grain Rice:
To achieve the traditional texture, choose short-grain varieties such as Surti Kolam or broken rice (kani), which yield a softer, mushier consistency. These give the khichdi a softer, almost porridge-like feel that defines comfort food.
4. Don’t Overcook the Vegetables:
If you’re adding vegetables like carrots or peas, add them just before closing the pressure cooker. Avoid over-stirring after cooking to retain their shape and texture.
5. Adjust Spice Levels:
Gujarati Vaghareli Khichdi is mildly spiced. You can increase the heat by adding more green chilies or red chili powder if you prefer a bolder flavor.
Serving Suggestions For Vaghareli Khichdi:
1. Serve Hot with Pickle and Papad:
Vaghareli Khichdi tastes most comforting when served hot and freshly cooked. For a traditional Gujarati pairing, enjoy it with spicy mango pickle and crisp roasted or fried papad. The contrast of textures—crispy, spicy, and soft—makes for a balanced and satisfying meal.
2. Add Yogurt or Gujarati Kadhi:
To complement the warmth of the spices, serve the khichdi with a bowl of plain curd or traditional Gujarati kadhi. The cooling effect of yogurt balances the spices, while the kadhi adds a mildly sweet, tangy flavor that pairs beautifully with the earthy dal and rice.
3. Accompany with Laccha Pyaaz (Onion Salad):
Add a refreshing side of laccha pyaaz—thin onion slices tossed with lemon juice, a pinch of salt, and a sprinkle of chaat masala. This zesty onion salad offers a crunchy and tangy bite that contrasts the soft, mellow texture of khichdi.
4. Make It a Complete One-Bowl Meal:
Enhance the nutrition by adding vegetables such as carrots, green peas, diced potatoes, or even spinach while cooking. This not only makes the dish heartier but also transforms it into a wholesome one-pot meal perfect for lunch or dinner.
5. Pair with Buttermilk (Chaas):
Complete your meal with a glass of chilled chaas—seasoned buttermilk flavored with roasted cumin powder, salt, and crushed mint. It aids digestion and provides a refreshing finish to this comforting dish.
Variations You Can Try
1. Masala Khichdi:
To give your khichdi a richer and spicier profile, consider adding whole spices such as bay leaf, star anise, cardamom pods, and a small piece of mace. These aromatic ingredients infuse the khichdi with warm, layered flavors, transforming it into a more festive or special-occasion dish.
2. Vegetable Khichdi:
For a more nutritious, colorful version, mix in chopped vegetables like carrots, potatoes, green peas, French beans, or even leafy greens like spinach. Add these after sautéing the onions, and cook them slightly before pressure cooking. This makes the Vaghareli Khichdi a balanced, fiber-rich one-pot meal ideal for both kids and adults.
3. Jain-Friendly Khichdi:
This Jain-friendly version avoids the use of onions, garlic, and underground vegetables, staying true to traditional Jain dietary guidelines. Instead, you can use soft, water-rich vegetables like ridge gourd (turai), bottle gourd (lauki), or even zucchini. These maintain the comforting essence of the dish while keeping it compliant with Jain dietary restrictions.
4. Mild Kids’ Version:
To make Vaghareli Khichdi more appealing and gentle for little ones, tone down the heat by reducing green chilies and chili powder. You can mash the khichdi lightly and serve it with a drizzle of ghee and a side of plain yogurt. Its gentle taste and smooth, comforting texture make it a perfect meal choice for toddlers and young children.