Growing up, there was always
an abundance of bhatt (cooked white rice) in our kitchen. My mom would make more than enough bhatt to eat at dinner with daal, mug or shaak, with lots leftover to use the next day. Typically, her go-to lunch was, of course, Vagharelo Bhatt. It was a simple and easy meal, with all the ingredients readily available. So it goes without saying that one of the first Indian dishes I learned to cook was vagharelo bhatt. I remember many summers in our one bedroom apartment on the North side of Chicago, where I would cook up a batch of vagharelo bhatt. I’d plop myself on the brown floral couch in our living room (which was also our dining room and the bedroom I shared with my brother) and lazily eat my lunch while reading Judy Blume and watching The Days of Our Lives, simultaneously.
Don’t forget to subscribe to this blog for upcoming recipes on how to adapt this basic vagharelo bhatt recipe to include vegetables and my all-time favorite, quinoa.