June 14, 2017 Vaghareli Khichri

Vaghareli Khichri

It is the Ayurvedic detox food.  Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Diet Detox & Cleansing.

 Vaghareli Khichri Recipe 


  • 1 Cup rice (barik Surti kolam, basmati)
  • 1 Cup maag/mung OR red masoor daar (red lentils)
  • 2 Cups Water for cooking
  • 5 tsps Ghee or Clarified Butter


  1. Clean and wash both 3 times with water, and keep aside soaked in 2 cups water.
  2. Put the soaked dar/rice in a cooking vessel, add Water and 1 diced tomato, 2 jacket potatoes quartered, 2-3 slit green chillies and put on fire.
  3. In another thick bottomed vaghar vessel, add 1 tblsp pure ghee, add 1 tsp jeera, crackle 1 tsp mustard seeds, add 2 stems of curry patta, 10-12 cloves finely chopped garlic, 2 finely sliced onions, 1 tspn harad, 1/2 tsp hing, 3-4 red kashmir chillies and fry to a nice golden brown crisp Vaghar.
  4. Add this to the cooking dar rice khichri and cook covered on slow fire until soft and done. (as we say in parsi gujarati – vavri)
  5. Garnish with freshly cut coriander and eat just by itself or with fried vengna slices (shown above)  or dahi kadhi (shown above), sukka boomla no tarapori patio or Ghee.

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Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

12 thoughts on “Vaghareli Khichri

  1. Hi Meher,
    Thanks for the compliments. Yes cook the rice and dal together. Like we do in Biryani.
    However sometimes, if I do not have time to soak the dal, I cook it first for 10 minutes to soften the dal and then mix the raw rice and dal and cook.
    Hope this helps, Rita

  2. Meher Kakalia, thanks. Coming from you means so much!

    Yes, bit by bit you can check the water. If needed add more, however with 1 cup of rice, use 2 cups of water. The rice and dal are cooked together in the same pot. Hope this answers your question. 🙂

    I make this Vaghareli Khichri almost one a week for my family. I cook as above and add the rice and dal in the vaghar. Bring to a full rolling boil, then lower the heat to lowest on your stove. Set timer to 20 minutes and cook khichri covered. Steam should NOT escape. Fluff before serving.


  3. Just seeing this amazing website – an addition to my Jaroo Mehta photocopy! How do you cook the rice dal? With water bit by bit or like a byriani?

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