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Vegetable Khichdi
Vegetable khichdi is ultimate comfort food when served with a bowl of
dahi
and papad.
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Calories
539
kcal
Author
Kanan
Ingredients
▢
½
cup
Short grain rice
or broken rice
▢
¼
cup
Yellow moong dal (split and skinless)
▢
¼
cup
Chilkewali moong dal
▢
½
inch
Ginger
▢
2
cloves
Garlic
▢
1
Green chili
▢
3
tablespoons
Oil
▢
½
teaspoon
Mustard seeds
▢
½
teaspoon
Cumin seeds
▢
2
Dried red chilies
▢
½
cup
Red onion
chopped
▢
¼
cup
Tomato
chopped
▢
¼
cup
Carrots
chopped
▢
¼
cup
Green peas
▢
¼
cup
Capsicum (Green bell pepper)
chopped
▢
¼
cup
Potatoes
peeled and cubed
▢
Salt
to taste
▢
½
teaspoon
Turmeric powder
▢
1
teaspoon
Coriander powder
▢
½
teaspoon
Cumin powder
▢
1 ½
teaspoon
Red chili powder
▢
½
teaspoon
Garam masala
▢
2 ½
cups
Water
Instructions
Crush ginger, garlic and green chili in mortar and pestle. Alternately use small grinder or use chopped or ready paste.
Chop the veggies required and keep them ready.
Take dal and rice together and rinse 2-3 times using water.
Heat the oil in a pressure cooker on medium heat. Once hot add mustard seeds, as they pop add cumin seeds and let them sizzle.
Then add chopped onions and crushed ginger, garlic, chili. Mix and cook till onion becomes soft and translucent or light pink.
Now add all the vegetables, salt, spice powders (turmeric, red chili, coriander, cumin, garam masala powder), dal and rice. Mix well.
Add water and stir. Cover with lid and cook for 3 whistles on medium heat, then turn off the stove.
Open the lid once pressure releases. Mix with spatula and serve.
Nutrition
Calories:
539
kcal
|
Carbohydrates:
78.4
g
|
Protein:
15
g
|
Fat:
22.2
g
|
Saturated Fat:
2.9
g
|
Cholesterol:
0
mg
|
Sodium:
647
mg
|
Potassium:
432
mg
|
Fiber:
10
g
|
Sugar:
7.5
g
|
Calcium:
120
mg
|
Iron:
5.6
mg
*Nutrition information is a rough estimate for 1 serving
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