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Vaghareli Khichdi


It’s a simple rice and moong dal khichdi with aromatic tadka (tempering) of garlic and few other spices. The aromatic tempering of garlic, mustard seeds, cumin seeds and curry leaves adds an amazing flavor to khichdi making it a perfect way to use the leftover plain khichdi. Vaghareli Khichdi (Vaghar is a Gujarati word for tempering in English and tadka in Hindi) is a very popular comfort food among people of Gujarat and is often known as Gujarati Khichdi. Follow this step-by-step photo recipe to learn how to make a plain khichdi even tastier if you are tired of eating your regular food and want to try something new that is easy to prepare, homemade and healthy.

2/3 cup Rice (short grained)
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 (vaghar)
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

Note: You can also use leftover khichdi (if you have any) instead of making a fresh one.