This Instant Pot Kichdi is a Surati Vaghareli Kichdi Recipe which reminds me of Jalaram Kichdi from Bardoli, India. This comforting recipe is what I grew up eating at picnics, gatherings, and lunch. With the ease of an electric pressure cooker, my vegetable moong dal kichdi is even quicker to make!
Family Friendly! Plan your next vegetarian gathering meal with this delicious and comforting recipe!
Enjoy with Gujarati Tindora Recipe for Athanu , chaas, and an Indian Salad Recipe with Greens
- What is kichdi?
- Ingredients
- How to make vaghareli kichdi
- Storage and Reheating
- Expert Tips
- Love Gujarati food? Give these specialties a try!
- Recipe FAQ
- 📖 Recipe
- 💬 Community
What is kichdi?
A combination of rice, lentils, vegetables, and spices! Vaghareli Kichdi is the ultimate Gujarati comfort food which is best described as vegetable porridge. While most barbecue on holidays like Memorial Day, 4th of July, and summer gatherings, we made large pots of Gujrati Vaghareli Kichdi. Hence, the name “Picnic Kichdi”.
Normally enjoyed with a cold spiced yogurt drink (chaas) and a few optional sides such as salad and papad. In any case, this dish hits home!
Ingredients
- eggplant - I prefer to use chinese eggplants but you can use a skin peeled black beauty eggplant or aubergine eggplants as well.
- pigeon peas - can substitute for english peas or use both variations. Pigeon peas are available in the freezer section at Indian Grocery Stores.
- moong dal - split yellow moong dal is what I recommend but you can substitute with split moong dal with the shell on still.
See the recipe card below for full a full list of ingredients and instructions.
How to make vaghareli kichdi
Combine the ingredients in the instant pot and set it to cook.
Once the natural air releases, add the tempered oil on top, mix, and enjoy warm with chaas. Option- you can add tempered oil after the recipe has finished cooking or before . I prefer to do it after.
Add extra oil on top to get the perfect picnic taste!
Expert Tip - For an extra green(ish) color add blended green onions or chopped spinach
Storage and Reheating
Refrigerate- It can be stored for up to three days in the refrigerator.
Heating- warm in a microwave by keeping a loose lid on top.
Expert Tips
- Extra Oil - when making a large portion it is best to add extra oil so the dish does not look like “mush”.
- Saute - Feel free to saute the vegetables before adding them to the pot. It will result in a different texture for the vegetables.
- Greener - want to make it greener? Add blended green onions to the kichdi.
Love Gujarati food? Give these specialties a try!
- Sev Usal Recipe
- Indian Salad Recipe with Greens
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
Although Basmati Rice is the formal Rice of India, for this recipe I highly recommend Jasmine Rice. It is thicker rice that works really well with a porridge type of meal.
Moong dal is common for surat kichdi recipe such as Jalaram Kichdi, but you can also use tuvar/toor dal.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
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📖 Recipe
Gujarati Vaghareli Kichdi Recipe
Ingredients1x2x3x
KICHDI
- ▢ 5 cups water
- ▢ 2 cups eggplant, half peeled and then finely chopped (aubergine or chinese eggplant are preferred)
- ▢ ¾ cup potato, finely chopped (peeling is optional)
- ▢ 1 cup turiya, finely chopped (peeled)
- ▢ ½ cup onion, finely chopped
- ▢ ½ cup pigeon peas (I buy them frozen)
- ▢ 1 tablespoon whole raw cashews
- ▢ 2 tablespoon whole raw peanuts
- ▢ ¾ cup jasmine rice, washed
- ▢ ¼ cup moong dal, washed
- ▢ 1 tablespoon fresh grated garlic
- ▢ 1 teaspoon fresh grated ginger
- ▢ 1 teaspoon turmeric
- ▢ 1 cup fresh chopped cilantro (blend it into a fine paste)
- ▢ 1 blended jalapeno pepper (or equivalent thai/serrano)
- ▢ salt
- ▢ corn or peanut oil (heavy)
- ▢ 1 medium tomato, diced small
- ▢ ½ cup cilantro, chopped finely
TEMPERED OIL
- ▢ 1 tablespoon whole mustard seeds
- ▢ 1 teaspoon hing (asafaetido)
- ▢ 4 whole chili peppers
- ▢ 2 whole cloves
- ▢ 1 cinnamon stick
- ▢ corn or peanut oil, generous amount
Instructions
KICHDI
- Turn the Instant Pot on saute mode and add the 5 cups of water.
- Wait for the water to boil.
- Add the first next seven ingredients (eggplant, potato, onion, tooriya, pigeon peas, cashews and peanuts).
- Let the water come to a boil again.
- Now add the turmeric, ginger, garlic, jalapeno, salt and blended cilantro to the pot.
- Add the rice, moong daal, and salt. Mix well.
- Let it continue to boil/cook while you make the tempered oil.
TEMPERED OIL
- Heat a small pot on the stove and add some oil to it.
- Once the oil is hot add the mustard seeds and wait for them to pop.
- Now add the chili peppers, cloves, and cinnamon stick.
- Lift the pot off of the stove and add the hing.
- WITH CAUTION, immediately add the oil to the Instant Pot.
- Mix the kichdi and now put the lid on the Instant Pot.
- Set the Instant Pot to 12 minutes, high pressure, and closed vent (no air should leak).
- Let the Instant Pot cool down completely.
- Open the Instant Pot, garnish with cilantro and chopped tomatoes.
- Add additional oil (trust me).
- Mix and serve hot!
Notes
Tempered Oil - can be added after fully cooking the kichdi or before closing the lid of the pressure cooker. It is a personal preference. I make it both ways, based on time.
Storing - refrigerate the cooked vaghareli kichdi for 3 days.
Reheating - Place in a microwave with a loose cover and heat until warmed through.
Picnic Flavor - Cook with peanut oil and use an extra portion when tempering the oil. This keeps the kichdi from turning into mush and gives it a shine that is commonly seen at picnics and gatherings.
1.5 cup sour cream/yogurt combination
1.5 cup of buttermilk
2 cloves of fresh grated garlic
4 strands od chopped cilantro
1 fresh blended jalapeno
salt
pinch of cumin powder
2 cups of water
Nutrition
Gujarati Vaghareli Kichdi Recipe
Ingredients
KICHDI
- 5 cups water
- 2 cups eggplant, half peeled and then finely chopped (aubergine or chinese eggplant are preferred)
- ¾ cup potato, finely chopped (peeling is optional)
- 1 cup turiya, finely chopped (peeled)
- ½ cup onion, finely chopped
- ½ cup pigeon peas (I buy them frozen)
- 1 tablespoon whole raw cashews
- 2 tablespoon whole raw peanuts
- ¾ cup jasmine rice, washed
- ¼ cup moong dal, washed
- 1 tablespoon fresh grated garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon turmeric
- 1 cup fresh chopped cilantro (blend it into a fine paste)
- 1 blended jalapeno pepper (or equivalent thai/serrano)
- salt
- corn or peanut oil (heavy)
- 1 medium tomato, diced small
- ½ cup cilantro, chopped finely
TEMPERED OIL
- 1 tablespoon whole mustard seeds
- 1 teaspoon hing (asafaetido)
- 4 whole chili peppers
- 2 whole cloves
- 1 cinnamon stick
- corn or peanut oil, generous amount
Instructions
KICHDI
- Turn the Instant Pot on saute mode and add the 5 cups of water.
- Wait for the water to boil.
- Add the first next seven ingredients (eggplant, potato, onion, tooriya, pigeon peas, cashews and peanuts).
- Let the water come to a boil again.
- Now add the turmeric, ginger, garlic, jalapeno, salt and blended cilantro to the pot.
- Add the rice, moong daal, and salt. Mix well.
- Let it continue to boil/cook while you make the tempered oil.
TEMPERED OIL
- Heat a small pot on the stove and add some oil to it.
- Once the oil is hot add the mustard seeds and wait for them to pop.
- Now add the chili peppers, cloves, and cinnamon stick.
- Lift the pot off of the stove and add the hing.
- WITH CAUTION, immediately add the oil to the Instant Pot.
- Mix the kichdi and now put the lid on the Instant Pot.
- Set the Instant Pot to 12 minutes, high pressure, and closed vent (no air should leak).
- Let the Instant Pot cool down completely.
- Open the Instant Pot, garnish with cilantro and chopped tomatoes.
- Add additional oil (trust me).
- Mix and serve hot!
Notes
Tempered Oil - can be added after fully cooking the kichdi or before closing the lid of the pressure cooker. It is a personal preference. I make it both ways, based on time.
Storing - refrigerate the cooked vaghareli kichdi for 3 days.
Reheating - Place in a microwave with a loose cover and heat until warmed through.
Picnic Flavor - Cook with peanut oil and use an extra portion when tempering the oil. This keeps the kichdi from turning into mush and gives it a shine that is commonly seen at picnics and gatherings.
1.5 cup sour cream/yogurt combination
1.5 cup of buttermilk
2 cloves of fresh grated garlic
4 strands od chopped cilantro
1 fresh blended jalapeno
salt
pinch of cumin powder
2 cups of water
Nutrition
Recipe Courtesy of The Curry Mommy
Delicious grilled Indian cilantro chicken wings flavored with herbs and spices! These are perfect to make on an open flame grill or in the oven. Don’t forget to dunk them in flavorful raita or my Restaurant Style Homemade Buttermilk Ranch .
Easy Peasy! Make this flavor-packed recipe at your next grill-out!
A simple herb and spice marinated Grilled Cilantro Chicken Wing recipe, that will have you licking your fingers clean this summer, is exactly what this is ! Packed with fresh ingredients and grilled to perfection on a hot day!
Growing up, my Dad made these wings often. It was definitely a home run with flavor. I have memories of my Dad grilling this exact Cilantro Wing Recipe in our backyard, as a young girl. Trust me when I say, these tasty chicken wings would come off of the grill hot and ready to be dunked in buttermilk ranch dressing with all the flavor!
Ingredients
For this recipe you will need:
- cumin powder or seeds
- garlic
- cilantro
- green chilies
- ginger (optional)
- yogurt or sour cream
I hope you and your family enjoy this recipe as much as my family has throughout the years. Create memories surrounded by great-tasting food.
Step-by-Step Instructions
This is the perfect marinade for grilling this summer!
Pairs well with
- A dipping sauce such as cilantro sauce
- A salad with a ranch dressing
- White rice
Side Recipes
- Baked Feta Bread with Tomatoes - A Greek Appetizer
- Indian Salad Recipe with Greens
- Crispy Okra Fries with an Easy Garlic Dipping Sauce
- Easy and Healthy Vegan Cole Slaw
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Grilled Cilantro Chicken Wings
Ingredients1x2x3x
- ▢ ¼ cup Mazola Corn Oil
- ▢ 20 chicken winglets
- ▢ 1 cup fresh chopped cilantro (stems and leaves)
- ▢ 1 tablespoon cumin/jeera seeds or powder
- ▢ 3 tablespoon yogurt or sour cream
- ▢ 6-8 cloves garlic
- ▢ 1 tablespoon fresh grated ginger (optional)
- ▢ 3 thai chillies, fresh (optional or equivalent)
- ▢ salt
Instructions
PREPARATION
- Place the chicken winglets in a bowl.
- In a blender combine 1 cup of chopped cilantro leaves and stems, 1 tablespoon cumin seeds, 3 tablespoon yogurt, 6-8 cloves of garlic, fresh chili peppers, ginger, and salt.
- Blend until the mixture is a smooth consistency making sure the contents are fully pureed.
- Pour the mixture over the chicken wings and mix well.
- Pour ¼ cup of Mazola Corn Oil over the chicken wings and mix again.
- At this point you can marinate the chicken wings or begin grilling.
GRILLING INSTRUCTIONS
- Once a grill has heated to about 450 degrees, place the chicken wings on indirect heat.
- Close the lid to absorb a “smoked flavor”.
- Flip the chicken wings a few times during the cooking process to ensure even char.
- Once the chicken wings reach an internal temperature of 165 degrees, take them off of the grill.
- Serve with your favorite dipping sauce.
