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    Home » Special Diets » Healthy Recipes

    Vegetable Khichdi

    Published: Apr 25, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 23 Comments

    Jump to Recipe Pin Recipe

    Vegetable Khichdi Recipe - This is ultimate comfort food when served with a bowl of dahi and papad. It is made from mix of two types of moong dal and broken rice with few veggies and basic spices.

    Vegetable khichdi in a serving handi with a glass and lid in the back.

    Speaking of moong dal, I have used both moong dals (with skin and without skin). You can use any one or use toor dal (arhar dal).

    When it comes to the khichdi recipe, I always prefer slightly mushy, soft texture. If you do not like this way, then reduce the amount of water and decrease the cooking time.

    In this vegetable masala khichdi, I have used potato, peas, carrot and capsicum along with onion tomato. You can use any other vegetables of your choice.

    This makes healthy and nutritious one pot meal. When you are in rush or short on time for making dinner, go for this. This can be ready in jiffy.

    Usually ghee is essential while making khichdi, but here I have used oil and still it tastes good. If you want you can use mix of oil and ghee or only ghee. Alternately you can top it with a drizzle of ghee right before serving.

    Check out other khichdi recipes
    Masala khichdi // Moong dal khichdi // Gujarati khichdi // Oats khichdi

    Step By Step Photo Instructions:

    1) Take rice and both dal in a bowl.

    2) Rinse them 2-3 times using water. Or you can wash through running cold tap water.

    Collage of 2 images showing dal and rice in a bowl and rinsed.

    3) Take ginger, garlic and green chili into mortar and pestle.

    4) Crush them roughly. Instead you can use ginger garlic paste and chopped green chilies, but freshly crushed gives nice different flavor.

    Collage of 2 images showing ginger, garlic and chili in mortar pestle and crushed.

    5) Heat the oil in a pressure cooker on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.

    6) Now add dried red chilies and saute for few seconds.

    Collage of 2 images showing tempering of mustard, cumin, dried chili.

    7) Add chopped onion and crush ginger, garlic, chili.

    8) Mix and saute till onions get soft and translucent or light pink in color.

    Collage of 2 images showing adding and cooking onion.

    9) Now add vegetables (tomato, potato, peas, carrot and capsicum).

    10) Mix well.

    Collage of 2 images showing adding and cooking veggies.

    11) Add salt, turmeric powder, red chili powder, coriander powder, cumin powder and garam masala.

    12) Mix and saute for a minute.

    Collage of 2 images showing adding and mixing spice powders.

    13) Add washed dal, rice mixture.

    14) Stir to combine.

    Collage of 2 images showing adding rinsed dal-rice and mixed.

    15) Add water and mix.

    16) Cover the cooker with lid, put the weight on. Cook for 3 whistles on medium heat. Then turn off the stove.

    Collage of 2 images showing adding water and covered pressure cooked with lid.

    17) Let the pressure go down by itself then open the lid.

    18) Mix with spatula and serve hot/warm.

    Collage of 2 images showing cooked khichdi and mixed.

    Serving suggestion: serve vegetable khichdi with curd (yogurt or dahi), papad and pickle (achaar). This tastes good with kadhi too.

    Vegetable khichdi served in a steel handi with a glass in the back.

    Did you try this vegetable khichdi recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Vegetable Khichdi Recipe (How to make Mixed Vegetable Masala Khichdi)
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    Vegetable Khichdi

    4.82 from 16 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Vegetable khichdi is ultimate comfort food when served with a bowl of dahi and papad.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 539kcal
    Servings 2
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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
    Prevent your screen from going dark

    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: 539kcal | Carbohydrates: 78.4g | Protein: 15g | Fat: 22.2g | Saturated Fat: 2.9g | Cholesterol: 0mg | Sodium: 647mg | Potassium: 432mg | Fiber: 10g | Sugar: 7.5g | Calcium: 120mg | Iron: 5.6mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Winnie

      July 03, 2020 at 10:09 am

      This recipe is simply superb. Turned out so delicious. Loved it.5 stars

      Reply
      • Kanan Patel

        July 03, 2020 at 10:24 am

        Very glad to hear it

        Reply
        • Trips

          June 07, 2022 at 11:20 am

          Hello! When to add the rice and daals? The recipe doesn't mention anywhere. 🤔

          Reply
          • Kanan Patel

            June 07, 2022 at 12:35 pm

            It is mentioned in the step by step photo instructions but missed in recipe card. Updated the recipe card. Thank you for pointing that out.
            Dal-rice are added along with veggies and spices.

            Reply
    2. genevieve desouza

      August 13, 2019 at 8:32 am

      excellent !5 stars

      Reply
      • Kanan

        August 14, 2019 at 10:06 am

        Thank you

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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