Vaghareli Khichdi
This aromatic Parsi-style khichdi elevates the humble combination of rice and lentils into a festive dish through the technique of 'vaghar' or tempering. Tender tuvar dal and rice are simmered with deeply caramelized onions, fragrant garlic, and a warming blend of star anise, cinnamon, and cloves. The result is a golden, savory pilaf with distinct grains that offers a rich, comforting flavor profile perfect for a standalone meal or accompanied by a meat curry.
Ingredients
- 1 1/2 cups Rice (short grain or Basmati) (Originally '1.5 Tipri'. Converted to cups based on ratio.)
- 1 cup Tuvar Dal (Split Pigeon Peas) (Originally '1 Tipri'. Use new/fresh dal if available.)
- 1 pound Onions (Originally '1 Sher'. Approx 3 medium onions.)
- 1/2 cup Ghee (Originally '1/4 Sher'. Can substitute with oil, but ghee is traditional.)
- 1 tablespoon Salt (Originally '1.5 Tola'. Adjust to taste.)
- 1 tablespoon Fresh ginger (Originally '1/2 Tola'. Weighed then julienned.)
- 5 cloves Garlic (Large cloves.)
- 1 teaspoon Whole spice mix (Cardamom, Cloves, Cinnamon, Star Anise) (Originally '1/4 Tola' combined. Use equal parts.)
- 1 teaspoon Cumin seeds (Heaping teaspoon.)
- 1 teaspoon Turmeric powder (Heaping teaspoon.)
- 3 cups Water (Originally '1.5 Sher'. Adjust slightly depending on rice variety.)
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Vaghareli Khichdi No. 2
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Instructions
- 1Peel the ginger and cut it into very fine julienne strips. Peel the garlic and chop it into very fine pieces. Coarsely crush the star anise and break the cinnamon into small pieces.
- 2Pick and clean the tuvar dal. Wash it lightly, then boil it in water until it is half-cooked (parboiled). Drain the water and set the dal aside in a colander.
- 3Pick and clean the rice, then wash it thoroughly. Peel the onions and slice them very finely, resembling vermicelli. In a heavy-bottomed pot, heat the ghee and fry the sliced onions until they turn a deep red (brown) color.
- 4Add the prepared ginger and garlic to the browned onions and sauté briefly. Finally, stir in the turmeric, cumin, and whole spice mix. Add the salt and pour in the water. Cover the pot and bring the mixture to a vigorous boil.
- 5Once boiling, add the washed rice and the parboiled dal. Keep on heat until the water is absorbed and the rice is cooked. Gently stir from the bottom to the top using the handle of a spoon to fluff the rice without breaking the grains.
- 6Reduce heat to the lowest setting (or place hot coals on the lid for traditional dum cooking). Allow the khichdi to steam until all moisture has dried completely and the dish is ready. Remove from heat and serve.
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