Vegetable Masala Khichdi
75% authentic · Indian
A flavorful and nutritious variation of khichdi, enriched with mixed vegetables and a blend of aromatic spices. This version is heartier and more substantial, making it a complete meal on its own.
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Ingredients
- Basmati rice1 cup
- Split yellow moong dal1/2 cup
- Ghee2 tbsp
- Cumin seeds1 tsp
- Mustard seeds1/2 tsp
- Turmeric powder1/2 tsp
- Garam masala1 tsp
- Ginger, minced1 tbsp
- Garlic, minced1 tbsp
- Onion, finely chopped1 medium
- Mixed vegetables (peas, carrots, beans, cauliflower)1 cup
- Saltto taste
- Water5 cups
- Fresh cilantro, choppedfor garnish
Steps
- 1
Rinse rice and moong dal thoroughly. Drain.
- 2
Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat.
- 3
Add cumin seeds and mustard seeds. Let them splutter.
- 4
Add minced ginger and garlic. Sauté for 30 seconds.
- 5
Add chopped onion and sauté until translucent.
- 6
Add the mixed vegetables and sauté for 2-3 minutes.
- 7
Add turmeric powder, garam masala, and salt. Stir well.
- 8
Add the rinsed rice and dal mixture. Stir for a minute.
- 9
Pour in water. Stir to combine.
- 10
If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat. Let pressure release naturally.
- 11
If using a pot, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables and grains are cooked.
- 12
Adjust consistency with hot water if needed. Garnish with fresh cilantro and serve hot.
