Waghareli khichdi or vaghareli khichdi is a filling quick dish from Gujarat. This one pot meal is a wonderful choice for a quick dinner meal.
I picked up this when I remember Suma making this for her series last time. I was so glad when she had because a series like that surely gives so many ideas. Since I had to get two lists ready, I was all for any kind of help that comes my way. I ended up using this for W, for Waghaar / Vaghaar, which is a Gujarati word meaning the 'tempering/seasoning' part.
So, essentially this is tempered rice, however, you will surely change your thoughts when you actually get to eat it and realize how wholesome and filling this dish is. Since I had all the ingredients that Suma had listed, I simply went with the same recipe.
You can use any vegetables that you have on hand. I went with the basic vegetables plus including the fresh toor that I had on hand. The khichdi turns out really good. I was not happy with the clicks I had to take as I was cooking something else and I didn’t have my regular setup in place.
Anyway, this is one yummy and quick one to make. Waghareli Khichdi is my choice for V in the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for W in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi
T for Tiranga Pulao
U for Ulava Charu Vegetable Biryani
V for Varhadi Aloo Bhat
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Step By Step Pictures for making Waghareli Khichdi
Waghareli Khichdi | Gujarati Vaghareli Khichdi
Wash and soak dals and rice together for 20 mins.
Heat ghee in a pressure cooker, add mustard seeds, cumin seeds, peppercorns, cinnamon, cloves, and red chilies. Once they start to splutter, add ginger and saute for a few seconds. Then add turmeric, curry leaves, asafoetida and stir once.
Next, add the chopped vegetables, dals, rice, chili powder, peanuts, salt and about 5 cups of water. Cook for 4 whistles or until the mixture is cooked to mush.
Once the pressure falls, remove the lid and mix well. Adjust the consistency by adding water if needed. Bring the mixture to a boil again if the water is added.
Waghareli Khichdi | Gujarati Vaghareli Khichdi
- 1 cup Basmati Rice
- 1/4 cup Toor Dal
- 1/4 cup Chana Dal
- 1/4 cup Split Yellow Moong Dal
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Peppercorns
- 1 Cinnamon Stick
- 2 Cloves
- 4 - 5 Dry Red Chillies
- Few Curry Leaves
- 1 inch Ginger
- 1 /4 tsp Asafoetida
- A Pinch Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 Potato
- 1 small Carrot
- 1/4 cup Peas
- 1/4 cup Fresh Toor Tuvar Lilva
- 2 tbsp Peanuts
- Salt to taste
How to make Gujarati Vaghareli Khichdi
- Wash and soak dals and rice together for 20 mins.
- Heat ghee in a pressure cooker, add mustard seeds, cumin seeds, peppercorns, cinnamon, cloves, and red chilies. Once they start to splutter, add ginger and saute for a few seconds. Then, add turmeric powder, curry leaves, asafoetida and stir once.
- Next, add the chopped vegetables, dals, rice, red chili powder, peanuts, salt and about 5 cups of water. Cook for 4 whistles or until the mixture is cooked to mush.
- Once the pressure falls, remove the lid and mix well. Adjust the consistency by adding water if needed. Bring the mixture to a boil again if the water is added.
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Waghareli Khichadi differs from house to house in Gujarat . Normally just one Daal is used , but like I said each house has their own version . It is a everyday affair and the Gujjus enjoy it with buttermilk .
In this Khichadi I like the use of peanuts ,they sound innovative and would taste awesome . fresh toor is not new for me in Khichadi but yes it surely gives the Khichadi a typical Gujju touch .
Excellent recipe !
Suma Gandlur says
I make this khichdi frequently and really enjoy it. I have become a fan of the spicy version khichdis and using peanuts in rice dishes after trying this version Gujarati khichdi. A filling and wholesome khichdi. And thanks for the mention, Valli. 🙂
Wow! what a wholesome khichdi this is. adding peanuts and fresh toor is an added bonus.
Renu Agrawal Dongre says
I love the different combination of dals here. I have yet to make a khichdi with chana dal in it. This looks delicious.
Waghareli Khichdi sounds delicious. Addition of peanuts must have given amazing taste to the dish. Goodone
Sharmila Kingsly says
Such a filling khichdi..with dals, veggies,peas, peanuts.tbis is really yummm...
With so much of variety dals and veggies, this kichdi looks so filling and absolutely yum. The peanuts must add a nice flavour to the dish.
What a superb dish mixed lentils and veggies.. I am sure this one must be a flavourful and filling one pot meal.Love the whole sound of this Khichdi.. Shall surely try it.
We have something similar in Karnataka called oggarane anna but it is super mild though. My mom used to add mor milagai to spice it up for us. 🙂 This waghareli kichdi is delicious with that fresh toor.