This Dadi-Style Vaghareli Khichdi Feels Like Home In Every Bite! ❤️ | Chef Aanal Kotak

A bowl full of warmth, nostalgia, and dadi-style comfort, this vaghareli khichdi tastes just like home. ✨ Dadi special vaghareli khichdi Chef aanal kotak Prep time: 15 minutes Cooking time: 25 minutes Serves: 4 ⸻ A comforting, homestyle vaghareli khichdi inspired by dadi’s kitchen. Loaded with spices, vegetables and peanuts — this khichdi is hearty, flavorful and perfect for a soulful meal. ⸻ Ingredients For khichdi • 1 cup basmati rice (washed and soaked for 10 minutes) • 1/2 cup split green moong dal (with skin, washed and soaked for 10 minutes) • 3 tbsp oil • 1/2 tsp mustard seeds • 1/2 tsp cumin seeds • 1/4 tsp hing • 10–12 curry leaves • 2 dry red chillies • 1 tbsp green chilli (finely chopped) • 1 tbsp garlic (finely chopped) • 1/3 cup peanuts • 1/3 cup green peas • 1/2 cup onion (cubed) • 1 cup potatoes (cubed) • 1/2 cup tomatoes (cubed) • Salt to taste • 1 tbsp red chilli powder • 1/2 tsp turmeric • 1 tbsp coriander powder • 1 tbsp cumin powder • Water (as required) For finishing • 2 tbsp ghee • 2 tbsp coriander leaves (finely chopped) For serving • Papad • Aachar • Green chilli ⸻ Method 1. In a bowl, add basmati rice and moong dal. Wash well and soak for 10 minutes. 2. Heat oil in a pressure cooker on medium heat. 3. Add mustard seeds and cumin seeds. Let them crackle. 4. Add hing, curry leaves and dry red chillies. Sauté briefly. 5. Add green chilli and garlic. Sauté until aromatic. 6. Add peanuts and sauté for 1–2 minutes. 7. Add green peas, onion, potatoes and tomatoes. Mix well. 8. Add salt, red chilli powder, turmeric, coriander powder and cumin powder. Mix properly. 9. Drain and add the soaked rice and dal. Mix gently. 10. Add water as required and adjust salt if needed. 11. Cover and cook for 4 whistles on medium heat. 12. Let the pressure release naturally. Open the cooker. 13. Add ghee and finely chopped coriander leaves. Mix lightly. 14. Serve hot with papad, aachar and green chilli. ⸻ Chef tips • Don’t overmix after cooking — khichdi can turn mushy. • Peanuts add texture — fry them properly before vegetables. • Water controls consistency — adjust based on service style. • Always soak rice and dal for 10 minutes — ensures even cooking. • Final ghee finish is non-negotiable — that’s where the “dadi taste” comes from. #Khichdi #VaghareliKhichdi #GujaratiFood #ComfortFood #ChefAanalKotak #HomestyleCooking #IndianFood #GujaratiCuisine #SoulFood #DesiFood #HomemadeRecipes #TraditionalFood #FoodReels #IndianComfortFood #KhichdiLove #AuthenticGujarati #FoodContent #EasyRecipes #Foodie #GharKaKhana