질문하기
Vaghareli Khichdi is a comforting Indian one-pot meal of rice and lentils cooked with gentle spices. This high protein vegetarian dish is easy to digest, DASH-friendly, and ideal for healthy family meals and bariatric diets.
Rinse the basmati rice and moong dal together under cold water until the water runs clear, then drain well.
Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté on medium heat for 3–4 minutes, stirring occasionally to prevent browning, until translucent.
Mix in the tomatoes, peas, turmeric, ground coriander, red chili powder, and salt. Cook for 2–3 minutes, stirring to combine and soften the tomatoes.
Add the drained rice and dal to the pot. Sauté for another 2 minutes, ensuring the grains are well coated with the spices.
Pour in the water. Turn the heat to high and bring to a gentle boil. Reduce to low, cover with a tight-fitting lid, and simmer for 25–30 minutes, checking occasionally. Stir gently midway to prevent sticking, adding a splash of hot water if the mixture looks dry.
Once the rice and dal are soft and the mixture has a creamy consistency, turn off the heat. Let it rest, covered, for 5 minutes before fluffing and serving hot.
