Masala Khichdi | Vegetable Khichdi
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
332 kcal
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Course
Main Course
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Cuisine
Indian
Masala Khichdi | Vegetable Khichdi
Description
This khichdi begins by rinsing broken rice and moong dal before cooking them with various whole spices such as cumin seeds, tej patta (bay leaf), cinnamon, cloves, and green cardamoms, which release warm, fragrant notes during cooking. Chopped onions are sautéed until translucent alongside ginger garlic paste, tomatoes, and green chilies, building a flavorful base.
Mixed vegetables are added with turmeric, red chili powder, and asafoetida, providing color and mild heat. The rice and dal are combined with the cooked masala and simmered in water until soft and porridge-like, absorbing the spices and vegetable flavors thoroughly. The result is a balanced dish featuring tender grains and lentils alongside vibrant vegetable pieces.
Masala Khichdi works as a wholesome meal or comfort food and can be paired with yogurt, pickles, or chutney for an enhanced taste experience.
The vegetable mix is flexible, allowing for seasonal or favorite choices, while spices can be adjusted for preferred heat levels. The dish is typically garnished with fresh coriander leaves for freshness.
Ingredients
- ⅓ cup broken rice or any regular rice
- ⅓ cup moong dal (mung lentils)
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 tej patta indian bay leaf, small to medium
- ½ inch cinnamon
- 2 cloves
- 2 green cardamom
- 1 onion chopped or ⅓ cup chopped onion, medium
- 1 teaspoon ginger garlic paste or 3 to 4 medium garlic and ½ inch ginger - crushed to a paste in mortar-pestle
- 1 tomato or ¼ to ⅓ cup chopped tomatoes, small to medium size
- 1 or 2 green chilies - chopped
- 1 to 1.25 cups mixed vegetable chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 pinch asafoetida (hing)
- 2 cups water
- Coriander leaves optional, chopped; for garnish
- salt as required
Instructions
preparation
- Take rice and moong dal in a bowl. Rinse with water for a couple of times. Drain and keep aside.
- Also chop the veggies and keep aside.
making masala vegetable khichdi
- Heat 1 tbsp ghee or oil in a pressure cooker.
- Add the following garam masala or whole spices - 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, 2 green cardamoms. Saute till the spices crackle and become fragrant.
- Add 1/3 cup chopped onion and saute them till they turn translucent.
- Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
- Add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). Saute for a minute or two.
- Then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add 1/2 tsp red chili powder. Saute for a minute.
- Add the rice and moong dal. Mix the rice and moong dal with the rest of the ingredients.
- Add 2 cups water. This much amount of water gives a masala khichdi which has a consistency not like a porridge, but not even dry like a pulao. For a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
- Season with salt. Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.
- Serve vegetable khichdi hot drizzled with a teaspoon of ghee if you prefer. Accompany a side veggie salad, raita, pickle or plain curd by the side.
- You can also garnish it with a few chopped coriander leaves if you want.
Notes
- Vegetables can be varied according to preference or seasonal availability.
- Adjust spice quantities to taste, increasing or reducing chili powder as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 31mg | 1% |
| Potassium | 691mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 81mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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