Step 1

Rinse rice and moong dal in water. Drain the water and transfer them to a pressure cooker (3-5 liter capacity). Add 3½ cups water, turmeric powder and salt. Mix well and taste the water for salt and add more if required.

Step 2

Close the lid and pressure cook for 4-whistles, cook on high flame until first whistle is completed and then reduce the flame to medium. Cook over medium flame for remaining three whistles. Turn off the flame. Do not open the lid until pressure releases naturally (opening the lid immediately will result in uncooked khichdi). Open the lid after about 20 minutes and stir and mix the cooked khichdi with a spoon or spatula.

Step 3

Heat 1-tablespoon oil in a small tempering pan. When oil is medium hot, add mustard seeds. When they start to pop, add cumin seeds, chopped garlic cloves and curry leaves. When garlic starts to turn light brown, turn off the flame (It will start to turn light brown within 30-40 seconds). Add red chilli powder and cumin-coriander powder and mix well.

Step 4

Pour tempering (tadka/ vaghar) over cooked khichdi and mix with a spoon. Vaghareli khichdi is now ready to serve. Enjoy it with plain curd and papad.