How to make Vaghareli Khichdi -
Tadke wali khichdi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Split Pigeon Pea
Cuisine : Gujarati
Course : Rice
For more recipes related to Vaghareli Khichdi checkout Nasi Kuning, Poha Prawn Biryani, Nasi Goreng, Wholesome Khichadi . You can also find more Rice recipes like Vegetable Hyderabadi Biryani Clay Pot Rice Butter Chicken Biryani Puli Satham
Vaghareli Khichdi Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Vaghareli Khichdi Recipe
Rice 1/2 cup
Split Pigeon Pea 1/2 cup
Oil 3 teaspoons
Mustard seeds 1 teaspoon
Black peppercorns 1/2 teaspoon
Cinnamon 1 inch stick
Cloves 3-4
Whole dry red chillies 2
Asafoetida a pinch
Curry leaves 8-10
Onion sliced 1 medium
Brinjal 2 cm cubes 1 medium
Potatoes 2 cm cubes 2 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Ghee 2 tablespoons
Method
Step 1
Wash rice and tuvar dal together. Soak in two cups of water for half an hour.
Step 2
Drain and keep aside. Heat oil in a handi, add mustard seeds, peppercorns, cinnamon, cloves and whole red chillies.
Step 3
When it starts to crackle add asafoetida, curry leaves and sliced onion. Sauté.
Step 4
When onion turns light brown in colour, add brinjal, potatoes, peas, tuvardana, ginger paste, garlic paste and sauté for one or two minutes on low heat.
Step 5
Add soaked rice and dal. Sauté for a minute and stir well. Add turmeric powder, red chilli powder and salt. Stir.
Step 6
Add two cups of hot water and two tablespoons of ghee. Stir and cook, covered, on low heat till done.
Step 7
Serve hot with masala chaas.
Nutrition Info
Calories : 1386 Kcal
Carbohydrates : 36.8 gm
Protein : 196.9 gm
Fat : 50.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
