Vaghareli Khichdi

This is my take on Vagaril Kichadi, and honestly, I think of it as the chicken noodle soup of Indian cuisine, only it’s better and full of flavor. It’s the ultimate comfort meal you never knew you needed, but once you try it, you’ll catch yourself craving it again and again.

It’s quick, easy, and completely effortless, especially in the Instant Pot. A true one-pot wonder for busy nights, lazy Sundays, or those moments when you want something nourishing without putting in much work because most of the ingredients are staples in an Indian household. It’s our post-vacation reset meal, the thing we crave after traveling or eating out for days. Anytime someone in the house starts to feel sick or run-down, I always say, “I know exactly what we need.” And it’s this. Not chicken soup—this is our version of that, only so much more comforting.

The flavors are warm, soothing, and aromatic, perfectly balanced in that way that makes you exhale the moment you taste it. And the versatility? Absolutely unmatched. Add whatever veggies you have in the fridge, skip the whole spices, swap out the lentils, mix two kinds together, or even replace the rice with quinoa. Somehow, every version just works.

I will say the ground spices are the key to this meal, and everything else simply makes it better. So even if you don’t follow the recipe exactly, my biggest suggestion is to at least stick to the measurements for the ground spices.Beyond comfort, it’s deeply grounding and full of Ayurvedic goodness: nourishing carbs, gentle proteins, healthy fats, and spices that support digestion without ever feeling heavy. The soft rice, tender lentils, and warm spices come together in a way that just makes your whole body feel taken care of.

This kichadi is simple, soulful, nourishing, and endlessly cozy. The kind of meal that makes everyone feel grounded, warm, and right at home.

• 1 tbsp oil (any kind — I usually use coconut oil or olive oil)

• 1 tbsp ghee

• 1 tsp poppy seeds

• 2 inch cinnamon stick, broken into pieces

• 2 dried red chilies

• 5 whole black peppercorns

• 5 whole cloves

• 1 small onion

• 4 garlic cloves

• ½-inch piece ginger

• ⅛ tsp hing (asafoetida) (couple dashes)

• 1 large potato (or 2 small)

• ⅓ cup peas

• 1 ½ tsp red chili powder (marchu)

• 1 tsp coriander & cumin powder (dhana jeeru)

• 1 tsp garam masala

• 2 ½ teaspoons salt

• 1 cup basmati rice

• 1 cup toor dal (oily)

• 4 ½ cups water

Ingredients:

Directions:

1. Prep the ingredients by chopping the onion, potatoes, and carrots if you are using them, and grate the garlic and ginger.

2. Turn on the Instant Pot to Saute on the higher heat setting and add the oil and ghee. Once they heat up, test the oil with a couple of poppy seeds. When they pop, the oil is ready.

3. Add the poppy seeds and let them finish popping. Add a few pinches of hing along with the black peppercorns, cloves, dried red chillies and the cinnamon stick and cook for about a minute.

4. Add the onions and cook for a couple of minutes, then add the garlic and ginger just until fragrant.

5. Add the potatoes, peas, and optional carrots along with the turmeric, the coriander cumin blend, the garam masala, and the red chili powder. Stir well, then add the rice, the toor dal, the salt, and the water and mix gently.

6. Turn off Saute and pressure cook on High with the vent closed. Let it release naturally for ten minutes, then quick release, or you can quick release right away and enjoy.

Best ways to enjoy it:

• Greek yogurt (added protein)

• Chaas (equal parts water & greek yougurt, pinch of salt & dhaan jeeru)

• Athanu (Indian pickle)

• Roasted Papari (use it as a vessel like a spoon)

• If you're anything like my husband (protein is everything) pair it with some grilled chicken for the biggest protein boost

Servings/Nutrition:

• Prep Time: 5 minutes

• Cooking Time: 27 minutes (if you quick release then 17)

• Total Time: 33-43 Minutes

• Serves: 5-6

• Calories: ~330

• Carbohydrates: ~50g

• Protein: ~12g

• Fat: ~10g