Kathiyawadi Masala Vaghareli Khichdi Veg
Discover the comforting, aromatic essence of Kathiyawadi Vaghareli Khichdi. This wholesome Gujarati dish features a perfectly spiced blend of basmati rice and mixed lentils, elevated with seasonal vegetables like potatoes, peas, and carrots. Infused with a flavorful tempering of aromatic spices—including mustard seeds, cinnamon, and curry leaves—and enhanced with a special masala blend, this hearty meal is perfect for a quick, nutritious, and delicious family dinner.
Ingredients
For the Khichdi base:
Split Green Gram (Yellow Moong Dal): 1/4 cup
1 cup Pigeon Peas (Toor Dal)
Split Green Moong Dal: 1/4 cup
3 cup Basmati Rice
1 nos. Potato (peeled & chopped)
1 cup Green Peas
1 no. Carrot (chopped)
1 tsp Turmeric Powder
1 tsp Salt
1 tsp Clarified Butter (Ghee)
2 cups Water
as needed Maggi Masala
For the Tempering (Vaghar/Tadka):
1 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 inch Cinnamon Stick
3 nos. Cloves
1 no. Bay Leaf
2 nos. Dry Red Chilli
1 tsp Asafoetida Powder (Hing)
8 nos. Curry Leaves
1 nos. Onion (chopped)
4 nos. Green Chilli (chopped)
1 tbsp Ginger-Garlic Paste
1 nos. Tomato (chopped)
as needed Maggi Masala
For the Final Garnish:
2 tbsp Clarified Butter (Ghee)
2 nos. Dry Red Chilli
handful Coriander Leaves (chopped)
Chilli Oil: Optional (for garnish)
Instructions
1
Thoroughly wash 1/4 cup each of yellow moong dal, pigeon peas (toor dal), and split green moong dal, along with 3/4 cup of Basmati rice.
2
Add the washed mix to a pressure cooker with 1 chopped potato, 1/2 cup green peas, 1 chopped carrot, 1/2 tsp turmeric powder, 1/2 tsp salt, 1 tsp ghee, and 2 1/2 cups of water.
3
Close the lid and pressure cook for four whistles on high flame.
4
In a separate pan, heat 1 1/2 tbsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 inch cinnamon, 3 cloves, 1 bay leaf, 2 dried red chillies, 1/2 tsp asafoetida (hing), and 8–10 curry leaves.
5
Add 1 chopped onion and cook until soft. Then, add 4 chopped green chillies, 1 tbsp ginger-garlic paste, and 1 chopped tomato. Sauté until the tomatoes are soft.
6
Add the cooked rice and dal mixture from the pressure cooker into the masala base.
7
Add extra water as needed to reach your desired consistency, stir well, cover, and let it simmer for 7 to 8 minutes.
8
Stir in the MAGGI Masala-Ae-Magic to elevate the flavor.
9
In a small pan, heat 2 tbsp ghee, add 2 dried red chillies, and a handful of chopped coriander leaves. Pour this fragrant tarka over the cooked khichdi.
Nutrition Facts
3 servings per recipe
