Gujarati Tempered Rice and Lentil Pilaf

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Vaghareli Khichdi is a beloved Gujarati one-pot meal of rice and split lentils tempered with a fragrant spice blend. Unlike plain khichdi, this version is finished with a hot ghee tempering of mustard seeds, curry leaves, and aromatics for a deeply savory flavor. It is a wholesome, everyday dish traditionally served with yogurt or a thin Gujarati kadhi.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 7 gFiber
• 4 gSugar
• 14 gProtein
• 620 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the rice and lentils

• 1 cup basmati rice
• 1/2 cup split yellow moong dal (skinned)
• 3 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt, or to taste

For the tempering (vaghaar)

• 2 tablespoons ghee
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 8 to 10 fresh curry leaves
• 2 green chilies, slit lengthwise
• 1 tablespoon grated fresh ginger
• 1 small red onion, finely chopped

For the vegetables and garnish

• 1/2 cup diced carrot
• 1/2 cup green beans, chopped
• 1/2 cup frozen green peas
• 1 medium tomato, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons chopped cilantro
• 1 lemon, cut into wedges

Directions

1. Rinse the basmati rice and moong dal together under cool water until the water runs clear, then soak in 2 cups of water for 15 minutes and drain well.
2. Heat the ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the mustard seeds and let them pop, then add the cumin seeds and asafoetida and stir for 15 seconds.
3. Add the curry leaves, green chilies, and grated ginger, and sauté for 30 seconds until fragrant. Stir in the chopped onion and cook for 3 to 4 minutes until lightly golden.
4. Add the diced carrot, green beans, peas, and chopped tomato, and cook for 2 minutes until the tomato softens. Sprinkle in the turmeric, red chili powder, garam masala, and salt, and stir to coat the vegetables.
5. Add the drained rice and dal and gently toast for 1 minute, then pour in the 3 cups of water and bring the mixture to a boil. Reduce the heat to low, cover tightly, and simmer for 15 minutes (or pressure cook for 3 whistles) until the rice and dal are tender and the liquid is fully absorbed.
6. Remove from the heat and let the pot rest, covered, for 5 minutes. Fluff the khichdi gently with a fork, mixing the tempered bottom layer through the rice.
7. Garnish with chopped cilantro and serve hot with lemon wedges, a bowl of plain yogurt, or Gujarati kadhi on the side.

Cook’s Notes

• For a more traditional texture, substitute half the moong dal with 1/4 cup toor dal (split pigeon peas).
• Toasting the drained rice and dal in the ghee for a minute before adding water gives a lovely nutty depth.
• If using a pressure cooker, reduce the water to 2.5 cups for a firmer, less porridge-like khichdi.
• Serve alongside Gujarati kadhi, a side of pickle (athanu), or roasted papad for a classic thali-style meal.
• Leftover khichdi can be pan-fried with a little ghee the next morning for a delicious Gujarati-style breakfast.

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