Vegetable Khichdi Recipe (How to make Mixed Vegetable Masala Khichdi)
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
- 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 Onion chopped
- ¼ cup Tomato chopped
- ¼ cup Carrot 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
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.
Making vegetable masala khichdi recipe:
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 and spice powders (turmeric, red chili, coriander, cumin, garam masala powder). 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.
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: 12% | Iron: 31%
*Nutrition information is a rough estimate for 1 serving
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