Gujrati Khichdi is a very healthy and quick one pot meal which can be made either with vegetables or without any vegetables . In this vaghereli khichdi I have not added any vegetable but you can add your favorite or the available vegetables. If you don’t want to add vegetable, it will be still be delicious. It is not only very easy to make but very tasty as well with flavors of garlic,onion and ginger it is very good for stomach digestion.
Vaghareli Khichdi (Vaghar means tadka in Punjabi and Hindi. It is Gujrati work for tadka.) Gujrati Khichdi very popular comfort food among people of Gujarat and is often known as Gujarati Khichdi. In Punjab khichdi is known to be a dish which can take lot of ghee. Any amount of ghee is soaked in this khichdi. And it is eaten with Aachar, Dahi (curd) and Papad.
Moong Dal Khichdi is very good for infants, patients and is ram-ban for upset stomach. The porridge-like consistency of a ghee-beaten rice and lentil mash is usually the first solid food given to babies. Also it is very good for old people without teeth. Eating khichdi for weight loss is a good idea because it is high in protein and fiber, and relatively low in calories. The combination of rice and lentils is what makes up the fibrous bulk of this dal khichdi. One serving contains 15g fiber. Fiber is important for weight loss because it makes you feel full.
Moong dal is one of the most popular vegetarian superfoods. Introducing moong dal in your diet regularly can work wonders. Along with boosting blood circulation and enhancing skin health, it is high on protein and aids weight loss.
Gujrati Khichdi
Equipment
- 1 Pressure Cooker
Ingredients
- ⅔ cup Rice short grained
- ⅓ cup Moong Dal split green gram with skin or Toor Dal (split yellow lentils)
- 3½ cups Water
- ⅛ tsp Turmeric Powder
- 4-5 cloves Garlic chopped
- ¼ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 4-5 Curry Leaves
- ½ tsp Red Chili Powder
- 1 tbsp. Cumin and Coriander Powder optional
- 1 tbsp. Oil
- Salt to taste
Instructions
- Rinse rice and moong dal in water.
- Drain the water and transfer them to a pressure cooker.
- Add 3½ cups water, turmeric powder and salt.
- Mix well. Check the salt.
- Close the lid and pressure cook for 4-whistles on high flame until first whistle is completed
- and then reduce the flame to medium.
- Cook over medium flame for remaining three whistles. Turn off the flame.
- Let it cool until pressure releases naturally.
- Mix the cooked khichdi with a spoon or spatula. Check the salt.
For Tadka – Tempering
- Heat oil in a small pan.
- Add mustard seeds. When they start to pop, add cumin seeds, chopped garlic cloves and curry leaves.
- As the garlic starts to turn light brown, turn off the flame. Add red chilli powder and cumin-coriander powder and mix well.
- Pour tadka over cooked khichdi and mix with a spoon.
- Vaghareli khichdi or gujrati khichdir is now ready to serve.
- Eat with aam ka achar, curd and papad.
