Khichdi is a beloved Indian dish and a versatile one-pot meal made from rice and lentils. While moong dal is the most common choice, lentils like urad dal, masoor dal, or even rajma can be used. Basic khichdi includes spices like cumin, turmeric, and coriander. For a flavour-packed version, one can add garam masala, ginger-garlic paste, and chilli powder. Khichdi can be served plain or customised with various toppings such as vegetables, nuts, or herbs. It pairs well with curry or raita.
A standout variety is the masala vegetable khichdi, enriched with cumin seeds, turmeric, coriander powder, garam masala, ginger-garlic paste, and chilli powder. This aromatic blend includes rice, mung lentils, mixed veggies like carrots, beans, cauliflower, onions, tomatoes, and spices. It's a go-to one-pot meal, perfect for busy days, and complements curd, papad, and pickles.
Khichdi is renowned as a comfort food in India and is known for its anti-inflammatory properties thanks to turmeric. It's gentle on the stomach and often recommended during illnesses. Loaded with carbohydrates, protein, and fibre, khichdi supports digestive health and aids in weight management due to its low-calorie nature. It's a warm, nourishing, and easily digestible dish, making it a go-to option for a quick meal, especially when prepared in a pressure cooker. Whether plain or the flavorful masala vegetable variant, khichdi is a comforting and nutritious choice.
Here's How You Can Make Masala Vegetable Khichdi At Home:
Ingredients:
For the Khichdi:
- 1 cup of rice
- 1/2 cup moong dal
- 1/2 cup mixed vegetables (e.g., carrots, peas, beans, and cauliflower), chopped
- 1 onion, finely chopped
- 1 tomato, chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chillies, chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons of ghee (clarified butter) or oil
- 4 cups of water
- Fresh cilantro leaves for garnish
For the Tempering (Tadka):
- 2 tablespoons of ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2-3 dried red chillies
- A pinch of hing
Method:
- Separately rinse the rice and moong dal until the water is completely clear under cold running water. Drain them after soaking them in water for 20 to 30 minutes.
- In a sizable, heavy-bottomed pot, heat 2 tablespoons of ghee or oil over medium heat.
- Stir in the cumin seeds and watch them puff up.
- Add the chopped onions and cook them until transparent.
- Green chillies, ginger, and minced garlic should all be added. Sauté for a further 2 to 3 minutes to get rid of the raw scent.
- Add the chopped tomatoes and stir. Continue cooking until the tomatoes are mushy.
- Salt, garam masala, red chilli powder, and turmeric powder should be added. Mix thoroughly.
- Add the drained and rinsed lentils and rice. Add them to the spice mixture and stir.
- After adding the mixed vegetables, simmer them for a few minutes.
- When the mixture is at a boil, add 4 cups of water.
- Once the khichdi is cooked and the rice and lentils are tender, turn the heat down to low, cover the pan, and simmer for about 20 to 25 minutes. To keep everything from adhering to the bottom of the pot, stir occasionally.
- When it is done, take it off the stove and let it cool while you make the tempered butter.
- Heat 2 tablespoons of ghee or oil over medium heat in a different small pan.
- Include mustard seeds, dried red chillies, cumin seeds, and a dash of hing. Allow the chillies to gradually darken and the seeds to crunch.
- Over the cooked khichdi, pour this tempering preparation.
- Gently incorporate the tempered spices into the khichdi. Use fresh cilantro leaves as a garnish. Serve hot alongside yoghurt, papad, or pickles.