Vegetable Khichdi

Vegetable Khichdi is a wholesome, nutritious dish made with rice, lentils, and seasonal vegetables, spiced mildly for a comforting and balanced meal. Perfect for any season, it’s a one-pot meal that is light on the stomach yet filling.

Vegetable Khichdi

Author: Taste Spread Cooking Method: Sautéed Cuisine: Indian Courses: Dinner Recipe Keys: Dinner K Khichdi V Vegetable Khichdi

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 1 Calories: 300 Best Season: Winter

Ingredients

Servings

• ¹⁄₂ cup rice

• ¹⁄₄ cup yellow moong dal (split mung beans)

• ¹⁄₂ cup mixed vegetables (carrots, beans, peas, potatoes)

• 2 cups water

• 1 tbsp ghee (optional: use oil for vegan)

• ¹⁄₂ tsp cumin seeds

• A pinch of asafoetida (hing)

• ¹⁄₄ tsp turmeric powder

• ¹⁄₂ tsp ginger (grated)

• 2 green chilies (optional, chopped)

• Salt to taste

• Coriander leaves (chopped, for garnish)

Instructions

1. Wash rice and dal thoroughly.

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2. Soak them together for 10 minutes (optional).

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3. Chop vegetables into small pieces.

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4. Heat ghee in a pressure cooker or deep pan.

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5. Add cumin seeds, asafoetida, and grated ginger. Sauté briefly.

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6. Add Spices and Veggies: Stir in turmeric powder and vegetables.

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7. Cook for 2-3 minutes.

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8. Add rice, dal, salt, and water.

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9. Mix everything well.

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10. If using a pressure cooker, cook on medium heat for 2-3 whistles.

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11. If using a pan, cover and cook until the rice and dal are soft and mushy.

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12. Let the pressure release naturally.

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13. Garnish with coriander leaves and serve warm with yogurt, pickle, or papad.

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Note

• Adjust the consistency by adding more or less water.
• Add garam masala or a dash of ghee for enhanced flavor.
• For a vegan version, replace ghee with oil.