Vegetable Khichdi
Vegetable khichdi is ultimate comfort food when served with a bowl of dahi and papad.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Crush ginger, garlic and green chili in mortar and pestle. Alternately use small grinder or use chopped or ready paste.
- 2
Chop the veggies required and keep them ready.
- 3
Take dal and rice together and rinse 2-3 times using water.
- 4
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.
- 5
Then add chopped onions and crushed ginger, garlic, chili. Mix and cook till onion becomes soft and translucent or light pink.
- 6
Now add all the vegetables, salt, spice powders (turmeric, red chili, coriander, cumin, garam masala powder), dal and rice. Mix well.
- 7
Add water and stir. Cover with lid and cook for 3 whistles on medium heat, then turn off the stove.
- 8
Open the lid once pressure releases. Mix with spatula and serve.