To make Vaghareli Khichdi, start with soaking and cleaning dal, and rice.
In a bowl add ¼ cup split urad dal and ¼ cup archer dal. Mix the dal using your fingers and pour water in the bowl. Now, wash the dal 3-4 times until the water runs clear.
In a separate bowl add ½cup basmati rice. Wash the rice too for 3-4 times until the water runs out clear.
For some protein in the khichdi, add soybeans in a bowl and pour hot water in it. Soak the soya chunks in hot water for 5 minutes.
Now in a pressure cooker add the soaked dals and rice from the bowl.
After that add 4 cups of water in the pressure cooker. Then add soaked soya chunks in the cooker.
When you have added the soybeans, add ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, and ½ teaspoon of garam masala powder in the cooker.
Then add salt to taste.
To prevent the spilling of water from the cooker, add a teaspoon of cooking oil in the cooker.
Close the pressure cooker and pressure cook the khichdi for 2 whistles. After this release, the pressure from the cooker and open the lid of the cooker. Allow the khichdi to simmer for a few minutes while stirring in between. Keep it aside.
Now To make tadka/baghar heat 2 tablespoons of ghee in a tadka pan. (Vegans can use 2 tablespoons of cooking oil here)
To that add a pinch of asafoetida and a teaspoon of cumin seeds. When the seeds start to crackle add a teaspoon of ginger juliennes (cut the ginger in long thin strips)
Now add chopped green chili. Stir them once and then add 2-3 broken red chilies,
And half a teaspoon of red chili powder in the tadka pan.
Save about ¼ of baghar and pour rest over khichadi and mix it nicely.
At the time of serving this baghari khichdi pour rest of the Baghar and enjoy it with a side of papad pickle and dahi.