Swaminarayan Khichdi

The Swaminarayan sect is the group of people who follow Sahajanand Swamiji also known as Swaminarayan. Hinduism promotes food without onion and garlic as they are considered Tamasic/ creating sloth. This Khichdi is served at the Swaminarayan temples throughout India accompanied by a bowl of seasoned Buttermilk called Vagharela chaas.


  • 1 cup rice/ preferably Basmati
  • ½ cup Arhar daal/ split pigeon peas
  • A handful of groundnuts pressure cooked
  • 2 cloves
  • 1 tsp Cumin seeds
  • 1 stick cinnamon
  • ¼ teaspoon turmeric powder
  • 2 tablespoons Ghee/ clarified butter
  • 2 tablespoons chopped corriander
  • Salt


  • 2 medium-sized potatoes – cut into small pieces
  • 1 medium-sized tomato – cut into small pieces
  • ½ cup of mixed vegetables: peas, carrots, capsicum, cut into small pieces.
  • 1 teaspoon ginger-chilli paste.
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric powder
  • 2 tablespoons ghee
  • Salt


  • Wash the rice and Dal and soak for 15 minutes
  • Heat ghee in a pan and add the mustard seeds. After they splutter add the chilli-ginger paste, turmeric powder and stir fry
  • Drop in the potatoes and toss for a minute. Add rest of the vegetables and saute.
  • In a pressure cooker heat ghee, add the cumin seeds, mustard, turmeric powder, cloves and the cinnamon stick. Toss. Add the soaked Dal, rice and groundnuts. Pour in four cups of boiling water, the stir fried vegetables and check for salt. Fasten the lid and pressure cook to three whistles. Serve garnished with a dollop of Ghee.

Vagharela chaas:


1 cup thick curds
1.5 cups of water
1 tsp finely chopped coriander leaves

For the tempering:

1 tsp Ghee
1 tsp Cumin seeds
2 green chillies minced


Whisk the curds well. Add water and salt. Heat Ghee in a pan. Drop in the cumin seeds and the green chillies. Saute. Drop the seasoning into the buttermilk. Garnish with coriander leaves. Serve with the khichdi.

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