How to make Waghareleli (Masala) Khichdi -
A popular Gujarati recipe – a khichdi made more tasty with a flavourful tempering.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Split skinless green gram (dhuli moong dal)
Cuisine : Gujarati
Course : Rice
For more recipes related to Waghareleli (Masala) Khichdi checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Poha Prawn Biryani Jasmine Garlic Prawn Pulav VAANGI BHAAT- SK Khazana
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Waghareleli (Masala) 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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Waghareleli (Masala) Khichdi Recipe
Basmati rice soaked and drained 1 cup
Split skinless green gram (dhuli moong dal) soaked and drained 1/2 cup
Ghee 3 tablespoons + for garnishing
Mustard seeds 1 teaspoon
Cloves 4-5
Cinnamon stick 1 inch
Dried red chillies 2-3 + for garnishing
Asafoetida 1/4 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Sugar a pinch
Salt to taste
Peanuts 8-10
Method
Step 1
Heat ghee in a deep non-stick pan, add mustard seeds, cloves, cinnamon, dried chillies and asafoetida.
Step 2
Add rice and mix well. Add split green gram and mix well. Add peanuts, turmeric powder, red chilli powder, garam masala powder,salt and sugar. Mix well. Add 3½ cups water and mix well. Cover and cook on high heat for 5 minutes. Reduce heat and cook for 10 minutes or till done.
Step 3
Serve hot garnished with ghee and fried red chillies.
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