Vegetable Khichdi Recipe (How to make Mixed Vegetable Masala Khichdi)
US measuring cups are used (1 cup = 240 ml)
Servings 2 servings
Calories 539kcal
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 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
Instructions
Preparation:
- 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.
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
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