There are certain dishes that become more than just food—they become family traditions. For us, Vaghareli Khichdi holds that special place. This simple yet flavorful combination of rice and moong dal, tempered with spices, has been part of my family’s Saturday lunch ritual for decades. My late mother would lovingly prepare it every single Saturday because it was my father’s favorite dish. While we, as children, sometimes grew tired of it being repeated so often, my father never once complained—his love for Vaghareli Khichdi never faded.

This Bohra comfort food is more than just a meal—it’s a memory of togetherness, of family meals shared, and of the warmth of home.

In Bohra households, khichdi isn’t just considered a “sick-day food” as in many Indian families; instead, it is a well-loved, wholesome dish that’s enjoyed with accompaniments like kadhi, pickle, and papad. Vaghareli Khichdi (meaning “tempered khichdi”) takes the basic rice and lentil preparation to another level with aromatic spices, making it hearty, satisfying, and full of flavor.

Why You’ll Love This Recipe

It’s a nutritious one-pot meal, combining protein-rich lentils with rice.
Quick and easy—perfect for a weekday meal or a comforting weekend dish.
Rich in Bohra cultural roots and full of nostalgia.
Can be paired with kadhi, raita, papad, or achar for a complete, balanced meal.

Bohra Lasan Wali Vaghareli Khichdi

Recipe by Rashida AmijeeCourse: Main Course, RiceCuisine: Bohra CuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Aromatic Bohra Lasan Wali Vaghareli Khichdi – a wholesome, garlic-spiced rice and lentil dish, perfect as a comforting main meal or light dinner.

Ingredients

* 1 cup rice
* 1/2 cup split moong dal (yellow lentils)
* Water for soaking
* 3 1/2 cups water (for pressure cooking)
* 2 tablespoons ghee (clarified butter)
* 1 teaspoon black peppercorns
* Salt to taste
* 1 teaspoon methi seeds (fenugreek seeds)
* 1 teaspoon cumin seeds
* 3 tablespoons finely chopped green garlic
* 1/2 cup milk
* 1/2 teaspoon turmeric powder
* 1/4 cup water (if necessary)
* 1 tablespoon ghee (for tempering)
* Freshly sliced garlic (as desired)
* 1/2 teaspoon cumin seeds (for tempering)
* Kadhi (for serving)

Directions

In a bowl, mix the rice and moong dal well. Rinse the mixture thoroughly under running water until the water runs clear.
After washing, soak the rice and moong dal mixture in water for 30 minutes. Drain the water after soaking.
In a pressure cooker, add the soaked rice and moong dal mixture. Add 3 1/2 cups of water, 1 tablespoon of ghee, black peppercorns, and salt to taste.
Close the pressure cooker with the lid and cook for 5-6 whistles or until the rice and dal are cooked thoroughly.
Once the pressure is released, open the cooker and set it aside.
In a separate pan, heat 2 tablespoons of ghee. Add methi seeds and cumin seeds. Let them splutter.
Add finely chopped green garlic to the pan and sauté until it turns fragrant and lightly golden.
Add the cooked khichdi to the pan and mix well with the tempering.
Pour in the milk and add turmeric powder. If the khichdi appears too dry, add 1/4 cup of water to adjust the consistency.
10.Stir everything together and let it simmer for a few minutes on low heat.
11. In another small pan, heat 1 tablespoon of ghee. Add freshly sliced garlic and cumin seeds. Fry until the garlic turns slightly crispy and golden.
12. Finally, pour the tempered garlic and cumin mixture over the khichdi and give it a gentle stir.
13.Serve the Moong Dal Vaghareli Khichdi hot with kadhi or your preferred accompaniment.
Enjoy your delicious homemade Moong Dal Vaghareli Khichdi!

Serving Suggestions

Traditionally, Bohra Vaghareli Khichdi is served with:

Bohra Kadhi – tangy and spiced yogurt-based curry.
Marcha no Achaar – quick green chili pickle for an extra kick.
Papad – crispy and light, a perfect contrast.
Raita – cooling yogurt dip for balance.

It also pairs beautifully with pickle, yogurt, or a dollop of ghee on top for richness.

Recipe Notes & Kitchen Tips

Consistency: Some prefer khichdi dry and fluffy, while others like it soft and porridge-like. Adjust the water according to your preference.
Oil vs. Ghee: Using ghee gives a rich, comforting flavor, but oil makes it lighter.
Optional Add-ins: A pinch of sugar can balance flavors, and ginger-garlic paste adds extra depth.
Make Ahead: This dish is best served fresh but can be refrigerated and reheated with a splash of hot water.

Nutritional Value (Per Serving – Approx.)

Calories: 250–280
Protein: 9g
Carbohydrates: 42g
Fat: 6g
Fiber: 6g

This makes it a wholesome, light, and nourishing meal, perfect for both kids and adults.

For me, Vaghareli Khichdi isn’t just food—it’s a memory of my father’s favorites, my mother’s warmth in the kitchen, and the laughter of family meals. Even today, whenever I cook this dish, the aroma fills my home with nostalgia.

If you’ve never tried Bohra Vaghareli Khichdi, make it this weekend and experience the comforting simplicity of this traditional dish. Pair it with kadhi and marcha no achaar, and you’ll understand why it’s so loved in Bohra households.