• 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.