Healthy & Delicious Masala Vegetable KhichdiVeg
Elevate your daily meal with this Masala Khichdi, a spicy and nutritious twist on the classic Indian comfort food. Made with a wholesome blend of rice, moong dal, and fresh vegetables like peas and beans, this dish is tempered with aromatic spices, cumin, and ginger-garlic. It is a quick, healthy, and satisfying one-pot meal that perfectly balances health and flavor. Serve it hot with a side of roasted papad, tangy pickle, or cool raita for an authentic dining experience.
Ingredients
Main Ingredients:
1 cup Green Gram Dal (Moong Dal)
1 cup Basmati Rice
Mixed Vegetables : 1 cup (includes potatoes, green peas, and French beans)
1 no. Tomato (finely chopped)
1 no. Onion (finely chopped)
2 cups Water
Spices and Seasoning:
2 tbsp Clarified Butter (Ghee)
1 tsp Garlic Paste
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Black Salt
to taste Salt
1 tsp Cumin Seeds
1 no. Dry Red Chilli
2 cloves Garlic
2 piece Cinnamon
as needed Coriander Leaves (chopped)
Instructions
Step 1— Prepare the Dal and Rice
1
Combine the moong dal and rice in a bowl and rinse well.
2
Place them into a pressure cooker along with two cups of water and a quarter teaspoon of turmeric powder.
3
Pressure cook for three to four whistles until soft. Set aside.
Step 2— Prepare the Tempering (Tadka)
1
Heat the clarified butter (ghee) in a separate pan.
2
Once hot, add the cumin seeds, cinnamon, cloves, and the dry red chilli (tear it into half).
3
Allow the spices to cook for a few seconds to release their aroma.
Step 3— Sauté Aromatics and Vegetables
1
Add the finely chopped onions and a small amount of coriander leaves to the pan; sauté until the onions are cooked but not browned.
2
Stir in the finely chopped tomatoes and cook until they become nice and soft.
3
Incorporate the garlic paste, red chilli powder, garam masala, black salt, and regular salt to taste. Mixing the salt now helps the tomatoes and onions cook faster.
Step 4— Combine and Simmer
1
Add the cooked rice and dal mixture to the pan along with the mixed vegetables (potatoes, green peas, and French beans).
2
Add a little water if the consistency is too dry, as the dish should be soft and moist.
3
Mix everything well, cover the pan, and let the khichdi simmer for about five minutes.
Step 5— Serve
1
Once heated through, plate the khichdi while it is nice and hot.
2
Garnish with fresh coriander leaves and serve with roasted papad or spicy mango pickle.
Nutrition Facts
2 servings per recipe
