Masala Khichdi, known to us Gujuaratis as vaghareli khichdi, is the ultimate comfort food! It’s whats for dinner every Sunday night at my in- laws and the first thing we usually eat when we come back home after a long vacation! There are so many different variations on how this is made- even my mom’s and mother in law’s recipes vary greatly.
Growing up, I was never a fan of khichdi and only really started to enjoy it after marriage and after trying my mother in law’s version! Her’s is more like a melt in your mouth version- compared to my moms which has a lot more bite from the addition of vegetables like peas and she uses more rice in comparison to lentils. Already- you can see that there is no right or wrong way to make this. Some people like it soupier, more or less veggies, and even the spices can vary greatly.
This version is definitely a soupier version- so if you like it less soupy I would suggest reducing the water by 1 cup. If you like lots of veggies- you can add just about anything in here- like peas, carrots, cabbage, cauliflower (one of those frozen vegetable bags would be perfect too!).
It gets served with Chaas which also can be made a million different ways. We keep it simple and mix yogurt with water until it’s a smooth liquidy consistency, add some cumin powder and salt- and that is it! You can also add a tempering of curry leaves, cumin and red chilis to this mixture for some extra kick! Serve the khichdi with papad and some mango pickle!