Masala Vegetable Khichdi

I am one of those people who loves Khichdi, and consider it to be a comforting, one pot meal. It is one dish that you can’t mess up, even if you try:)

Serves 3-4

Ingredients:

1 Cup of Mixed Rice + Dal of your choice
(I used regular White Rice + Split Green Moong Dal in the proportion of 50:50)
1 Large Onion, finely chopped
6-7 Beans, finely chopped
1 Large Carrot, finely chopped
A fistful of Peas
2-3 Green Chillies, slit lengthwise

Masalas
1/2 TSP Cumin Seeds
1/4 the heaped TSP Asafoetida
1/2 Tsp Ginger-garlic paste
Salt
Red Chilly Powder
Turmeric Powder
Coriander Powder
All, to taste.

Oil, 2 Tsps
Water, 3 – 4 Cups
1 Tbsp Ghee.

Masala-Vegetable-Khichdi-SirimiriMethod
Wash the chopped vegetables and keep aside.
Wash the Dal & Rice, let soak in water and keep aside.

Heat oil in a pressure cooker.
Add the Asafoetida and Cumin Seeds
When the Cumin pops, add the Onion and Green Chillies to it and saute.
When the Onions start turning transparent, add the Ginger-garlic paste, chopped Vegetables to it and saute again.
Add the salt and other dry masalas to this and cook till the Vegetables start softening.
Add the Rice + Dal mix and water, mix well and pressure cook till done. (Takes me about  4 -5 whistles)
If you feel the Khichdi is too thick, add water to it and cook till it starts boiling. 
When done add a dollop of Ghee, mix well and serve hot.

Accompaniments to a Khichdi usually are Dahi / Yogurt / Curd, Papad and Pickle. I have it with Jaggery too.

Tips

You can customise your Khichdi just as you want it, or according to what ingredients you have at hand.

I use Brown Rice or Red Rice instead of white Rice , whenever it is at hand.

Split Green Gram Dal and Yellow Moong Dal are the 2 Dals I use.

Sometimes the Rice Dal proportions I use are 30:70. It tastes different and gives the Khichdi a slightly healthier twist.

5.0 from 2 reviews
Masala Vegetable Khichdi
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Serves 3-4
Ingredients
  • 1 Cup of Mixed Rice + Dal of your choice
  • (I used regular White Rice + Split Green Moong Dal in the proportion of 50:50)
  • 1 Large Onion, finely chopped
  • 6-7 Beans, finely chopped
  • 1 Large Carrot, finely chopped
  • A fistful of Peas
  • 2-3 Green Chillies, slit lengthwise
  • Masalas
  • ½ TSP Cumin Seeds
  • ¼ the heaped TSP Asafoetida
  • ½ Tsp Ginger-garlic paste
  • Salt
  • Red Chilly Powder
  • Turmeric Powder
  • Coriander Powder
  • All, to taste.
  • Oil, 2 Tsps
  • Water, 3 - 4 Cups
  • 1 Tbsp Ghee.
  • Green
  • Wash the chopped vegetables and keep aside.
  • Wash the Dal & Rice, let soak in water and keep aside.
  • Heat oil in a pressure cooker.
  • Add the Asafoetida and Cumin Seeds
  • When the Cumin pops, add the Onion and Green Chillies to it and saute.
  • When the Onions start turning transparent, add the Ginger-garlic paste, chopped Vegetables to it and saute again.
  • Add the salt and other dry masalas to this and cook till the Vegetables start softening.
  • Add the Rice + Dal mix and water, mix well and pressure cook till done. (Takes me about  4 -5 whistles)
  • If you feel the Khichdi is too thick, add water to it and cook till it starts boiling.
  • When done add a dollop of Ghee, mix well and serve hot.
  • Accompaniments to a Khichdi usually are Dahi / Yogurt / Curd, Papad and Pickle. I have it with Jaggery too.
  • Tips
  • I am one of those people who loves Khichdi, and consider it to be the most comforting one pot meal. It is one dish that you can't mess up, even if you try:) You can customise your Khichdi just like you want it, or according to what ingredients you have at hand.
  • I use Brown Rice or Red Rice instead of white Rice , whenever it is at hand.
  • Split Green Gram Dal and Yellow Moong Dal are the 2 Dals I use.
  • Sometimes the Rice Dal proportions I use are 30:70. It tastes different and gives the Khichdi a slightly healthier twist.

2 thoughts on “Masala Vegetable Khichdi

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