Vaghareli Khichedi (Spicy lentils and rice) Kedgeree

My recipe for Khichedi is here.  These days khichedi is a popular comfort food for a lot of Gujaratis.  It’s light but filling too and can be eaten with a curry or yogurt.  In the village, my parents grew up – it was a poor man’s or farmer’s meal.  They would have a fairly good lunch and most evening meals would be khichedi and milk or khichedi and chass (lassi) with bajra na rotla or bhakhri – all made from freshly ground flours.  Leftover Khichedi would often be recooked with garlic chutney (lasan ni chuney)  in the morning and served as breakfast before my dad left to work.  Simple food but full of nutrition.  They didn’t eat the amount of fried food we eat these days.

I had some khichedi left over and as it was a cold snowy day, I wanted to eat something hot and spicy. I often make vagharela bhaat or khichedi but have never shared the recipe so here is my version.  An ideal dish to keep you warm in snow and wintery days.


  • 3 cups of cooked khichedi
  • 1 medium onion
  • 2 to 3 cloves of garlic grated finely
  • 2 green chillies
  • 1 tsp chilli powder (optional)
  • pinch of turmeric (optional)
  • 1 tbs. sunflower oil
  • salt to taste


1. Chop the onion, garlic and green chillies.

2.  Heat the oil and cook the onions, garlic and green chillies until they soften. Add the turmeric and salt. (If you have lasan ni chutney (homemade garlic chutney) you can add some to the mixture.3. Add the leftover khichedi and cook until nice and piping hot.4. Serve it hot.