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Vaghareli Khichdi

Vaghareli Khichdi Recipe

Gujarati Vaghareli Khichdi is a healthy, easy one pot meal, and a comfort food. This Khichdi recipe is easy to cook, tasty, healthy, light on stomach, quick to make meal for dinner or Lunch.
5 from 5 votes
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Course: dinner, lunch
Cuisine: Indian
Keyword: Baghari khichdi, Tadka khichdi, vaghareli khichdi
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 228kcal
Author: Rekha Kakkar


  • ¼ cup Split Urad dal
  • ¼ cup Toor Dal
  • ½ cup Rice
  • ½ cup Soya chunks
  • ½ teaspoon Turmeric Powder
  • 1 ½ teaspoon Red chili Powder
  • 1.5 teaspoon Salt
  • ½ teaspoon Garam Masala Powder
  • 4 cup Water

For Vaghar/ Temper

  • 2 tablespoon Ghee
  • ¼ teaspoon Hing/asafoetida
  • 1 teaspoon Cumin
  • 1 Green chilies
  • 2-3 Whole Red Chili
  • 1 inch Ginger (Cut into juliennes)
  • 1 teaspoon Kashmiri red chili powder


  • 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.



Recipe Notes and Tips

  • You can make many variations for this recipe of Vaghareli khichdi. Change lentils used, add vegetables, use brown rice, add onion tomato masala as per your choice.
  • I have made Urad/kali dal khichdi, you can use moong, toor, chana dal or a mix of dals. 
  • To Make Vegan khichdi, replace ghee with any vegetable oil or coconut oil.
  • You can add vegetables of your choice to make it healthier. Carrots, peas, potatoes are great choices of vegetables to add in khichdi.
  • Adding  Cooking oil while pressure cooking lentils helps to prevent the spilling of water from the pressure cooker while cooking. 
  • When making vaghar or tadka switch off the heat first before adding red chili powder as it burns quickly. And immediately pour it over khichdi.   


Calories: 228kcal | Carbohydrates: 29g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 945mg | Potassium: 50mg | Fiber: 4g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg