Ultimate Comfort Veg KhichdiVeg
Enjoy a comforting, wholesome bowl of Vegetable Masala Khichdi. This nutritious one-dish meal combines fluffy rice and moong dal with a colorful medley of fresh vegetables like french beans, carrots, peas, and cauliflower. Infused with aromatic spices like cumin, ginger-garlic, and a hint of shahi biryani masala, this khichdi is both flavorful and satisfying. Perfect for a quick, healthy dinner, serve it hot with a dollop of ghee, curd, pickle, and crunchy papad for the ultimate experience.
Ingredients
1 cup Wada Kolam rice
1 cup Yellow Lentils
Vegetables:
French beans: 1/2 cup, cubed
Carrot: 1/2 cup, cubed
Potato: 1/2 cup, cubed
1 cup Cauliflower Florets
1 cup Green Peas
Tempering and Aromatics:
2 tbsp Clarified Butter (Ghee)
2 tsp Cumin Seeds
6 nos. Curry Leaves
1 tbsp Garlic (finely chopped)
1 tsp Green chilli paste
1 cup Onion (finely chopped)
1 cup Tomato (finely chopped)
Spices and Seasoning:
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
Shahi biryani masala: 1 tsp (can replace with garam masala)
1 tsp Coriander Powder
to taste Salt
For garnishing Fresh Coriander
Instructions
1
Soak 1 cup of Wada Kolam rice and 1 cup of yellow moong dal in water for 15 minutes, then drain.
2
Transfer them to a pressure cooker.
3
Add 1/2 teaspoon of turmeric powder, salt to taste, and 3 cups of water. Mix well.
4
Pressure cook for at least 3 whistles, then allow it to cool completely before opening.
5
Heat 2 tablespoons of ghee in a deep non-stick pan.
6
Add 2 teaspoons of cumin seeds and 6-8 curry leaves; sauté until the seeds crackle.
7
Add 1 tablespoon of chopped garlic, 1/2 teaspoon of green chili paste, and 1/2 cup of chopped onions. Sauté for 2 minutes.
8
Add 1/2 cup of chopped tomatoes and cook for another 2 minutes.
9
Add 1/2 cup each of french beans, carrots, green peas, potato cubes, and cauliflower florets. Sauté for 3-4 minutes.
10
Stir in 1 teaspoon of chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of shahi biryani masala (or garam masala), and 1 1/2 teaspoons of coriander powder with salt to taste.
11
Add 2 cups of water, cover with a lid, and cook on a medium flame for 15 minutes until the vegetables are tender.
12
Add the cooked rice and dal mixture to the vegetables.
13
Pour in an additional 3 1/2 cups of water to reach the desired consistency, stirring to ensure there are no lumps.
14
Cook for 2-3 minutes on medium flame.
15
Garnish with 2 tablespoons of fresh coriander.
16
Serve hot with a big spoonful of desi ghee, along with curd, pickle, and papad.
Nutrition Facts
6 servings per recipe
