Gujarati vaghareli khichdi is a simple yet flavourful twist on the classic khichdi, made with a fragrant tempering (tadka) of whole spices. Perfect for when you need an easy, one-pot meal, this dish brings together warm spices, rice, and lentils.
I make this vaghareli khichdi whenever I want a dinner that is quick to make with few ingredients. In my opinion, khichdi is one of the ultimate Gujarati comfort foods – it’s homely, light and only mildly spiced. It means that I can pair it with more robust pickles like raiti gor keri nu athanu or Gujarati lasan ni chutney
This recipe goes beyond the plain Gujarati khichdi that is made simply with rice and lentils – the kind my Mum would make me when I got sick. During cooking, I add a tempering of whole spices that add deep, layered flavours.
It’s pretty easy to make too – the only things to watch out for is getting the correct texture. I’ve found that a ratio of 2 parts rice to 1 part lentils works best. Also, I find adding plenty of water to the pot (more than you think you’d need) prevents the khichdi from becoming dry and lumpy.
If I want to transform it into a full meal, I make a Gujarati thali with ringan batata nu shaak and a sweet and tangy Gujarati kadhi . A big dollop of homemade ghee is a given!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Tuvar dal (split pigeon peas) – usually khichdi is prepared with either tuvar dal or split moong dal and it really comes down to preference. I like that tuvar dal holds its shape ever so slightly and adds creaminess and nuttiness to the khichdi.
- Rice – traditionally short-grain rice is used but I think that most households will only stock one type of rice. I always use good quality basmati rice which works fine for this recipe.
- Oil – I use olive oil for the majority of my recipes but neutral oils work too. I always make sure the oil is hot before adding the whole spices to allow them to crackle and bloom.
- Whole spices – whole spices infuse the oil with flavour. Mustard seeds are the backbone of this tempering. Cloves and cinnamon bring warmth, bay leaves add earthiness, red chillies offer a dry heat, and black peppercorns contribute a mild bite.
- Spice powders – vaghareli khichdi is meant to be mildly spiced so I only use red chilli and turmeric powder. I also use a pinch of hing (asafoetida). This helps replicate the savoury depth that usually comes from onions or garlic, especially as this recipe is without onion-garlic.
- Water – the amount of water you need to add depends on whether you use an electric pressure cooker or stove top pressure cooker. Electric seems to take more. Also on the quality and brand of rice you use. It’s all about trial and error.
Storage
Leftovers keep well and can be stored for up to 3 days in the fridge.
Khichdi can often become lumpy after cooling. To combat this, I just heat gently on the stove with water until it loosens up.
It will freeze well too for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Vaghareli Khichdi
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
- 1 cup tuver dal split pigeon peas
- 2 cup rice
- 3 tablespoon oil
- 1 teaspoon mustard seeds rai
- ½ teaspoon hing
- 1 tablespoon whole spices cloves, cinamon sticks, bayleaves, red chillies, whole black peppers,
- 2 tablespoon salt
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 6 cup water more or less
Instructions
- Wash rice and dal together thoroughly with clean water.
- In a pressure cooker heat oil and add all the whole spices.
- Add mustard seeds and once they splutter add hing.
- Then add rice and tuvar dal and saute for 2-3 minutes.
- Pour in water, and mix well and deglaze the bottom of the pan.
- Add red chilli powder, turmeric powder and salt.
- Give it a good stir, close the cooker lid and cook for 3 whistles or 5 minutes on high pressure in instant pot.
- Allow the pressure to release naturally.
- Remove the lid, mix the khichdi. If khichdi is too thick, add water to loosen it.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in May 2011.
Vaghareli Khichdi
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
- 1 cup tuver dal split pigeon peas
- 2 cup rice
- 3 tablespoon oil
- 1 teaspoon mustard seeds rai
- ½ teaspoon hing
- 1 tablespoon whole spices cloves, cinamon sticks, bayleaves, red chillies, whole black peppers,
- 2 tablespoon salt
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 6 cup water more or less
Instructions
- Wash rice and dal together thoroughly with clean water.
- In a pressure cooker heat oil and add all the whole spices.
- Add mustard seeds and once they splutter add hing.
- Then add rice and tuvar dal and saute for 2-3 minutes.
- Pour in water, and mix well and deglaze the bottom of the pan.
- Add red chilli powder, turmeric powder and salt.
- Give it a good stir, close the cooker lid and cook for 3 whistles or 5 minutes on high pressure in instant pot.
- Allow the pressure to release naturally.
- Remove the lid, mix the khichdi. If khichdi is too thick, add water to loosen it.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This dry style Hariyali Aloo is a finger-licking and tangy appetizer. Baby potatoes are tossed in a herby green masala and finished with crushed spices.
Note – This recipe from 2010 (the birth year of JCO!) has been updated from the archives with some delicious recipe changes, shiny new images and helpful recipe content.
This dish is always a hit at dinner parties, sometimes served as a starter, sometimes as a side. And because I’ve made it on so many festive occasions like Diwali or Raksha Bandhan and BBQs, I’ve been able to experiment with different spices.
I call it “hariyali” because it refers to the spicy green masala that the potatoes are coated in.
You see, this isn’t an authentic Indian recipe – its sort of a mish mash of my favourite ingredients in one. The green chutney without a doubt reminds me of chaat . The freshly crushed masala sort of has resemblance to a samosa / kachori masala.
I make it without any onion or garlic too (I’ve simply used raw onion as a garnish in the pics to make the colours pop). This helps the herbs to be the flavour hero in the recipe.
I sauté the potatoes first so the skin gets irresistibly crispy and then stir-fry with the green chutney. This means the chutney doesn’t darken too much as it isn’t exposed to as much heat.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Baby potatoes – I like using baby potatoes or new potatoes as they hold their shape. I find that regular potatoes mash a bit once cooked. If you’ve ended up with floury potatoes, I suggest making these aloo tikki instead.
To make the spicy green masala, I use lots of fresh coriander & mint leaves . Green chillies & ginger . I like a dash of lemon juice to help bring these flavours together and keep the chutney a vibrant green. White poppy seeds are not common in green chutneys, but in this recipe they add creaminess and nuttiness. When I blend the chutney, I keep it semi thick – it helps the masala to stick to the potatoes evenly. Too thick and it won’t coat the potatoes.
Cumin seeds, coriander seeds, black peppercorns & fennel seeds . The first time we made this recipe, only cumin and coriander seeds were used. I’ve since included fennel because the aniseed taste just works so so well!
Amchoor powder – I sprinkle it over the finished dish for a hint of tartness. If you don’t have amchoor, try chaat masala too. The tanginess from chaat masala will replicate the tartness. Just don’t use as much!
Garnishing options – more coriander leaves, chopped red onion or pomegranate.
Serving & Storage
I highly recommend serving these potatoes straight away as the green masala will darken with time. Reheating will definitely degrade the colour and the freshness of the herbs. I combat this by tossing through the chutney just prior to serving – the potatoes can be prepped ahead of time.
You can still store it for up to 3 days and reheat in the microwave or the stove top.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Hariyali Aloo (Dry)
Ingredients
- 1 kilogram baby potatoes
- 1 cup coriander packed
- ½ cup mint
- 3 green chillies
- 1 inch ginger
- 1 tablespoon poppy seeds
- 1 tablespoon lemon juice
- 2 tablespoon oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorn
- 1 teaspoon amchoor powder
- salt to taste
Instructions
- Wash the baby potatoes thoroughly. Boil in salted water until fork tender. Drain and set aside.
- Heat oil in a pan and add the baby potatoes. Sauté until the potatoes are golden-brown all over.
- Meanwhile, prepare the green masala. Add the coriander leaves, mint leaves, green chillies, ginger, poppy seeds, lemon juice and salt to a blender. Crush until you achieve a paste. You may need to add a spoon of water to help the blender along.
- In a pestle and mortar, crush the cumin seeds, coriander seeds, fennel seeds and peppercorns coarsely.
- Add the green chutney to the pan along with the crushed spices and amchoor powder. Check the seasoning and add extra salt if needed. Mix well and cook gently for 1-2 minutes.
- Delicious served hot or at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
