Masala Khichdi | Vegetable Khichdi » Dassana’s Veg Recipes

Vegetable Masala khichdi recipe with step-by-step images. This can be a spiced and attractive vegetable khichdi made with blended greens, mung lentils, rice, onions, tomatoes, herbs and spices. It’s a wonderful one-pot recipe whenever you’re too drained to cook dinner! This masala khichdi makes for a comforting, scrumptious and wholesome lunch or dinner paired with curd, papad and pickle.

This vegetable khichdi is a scrumptious variation of a khichdi that’s barely spicy and contains combine veggies. Heat, comforting and nutritious.

I began cooking this specific masala khichdi a few years again and nonetheless do. It’s one in every of our favourite rice-lentils based mostly one-pot recipe. Any khichdi selection is fast to organize in a strain cooker and so is that this vegetable khichdi. Thus a greater cooking choice after a tiring day.

Suggestions for making masala khichdi

• You may add veggies you want or those you need to burn up shortly. The veggies that may be added are potatoes, cauliflower, inexperienced peas, carrots, french beans, brinjal, capsicum (bell pepper), cabbage, broccoli and zucchini.
• Normally, the veggies that I add on this masala khichdi are the same old mixture of carrots, capsicum, cauliflower, peas, potatoes and french beans. Nevertheless, I additionally add yet one more veggie and that’s brinjal or aubergines. So at any time when there are brinjals within the fridge, I add them to the masala khichdi. Within the recipe submit, I’ve not added brinjals. However in case you do have them, then do add. They provide a really good style within the masala khichdi.
• Relying on the quantity of water added, you may make a porridge-like consistency or hold a pulao like consistency within the masala khichdi. So select no matter you favor.
• All the recipe has been made in a strain cooker. Although you may as well make it in a pan including water as wanted. Simply soak the rice+mung lentils in water for half-hour earlier than cooking.

Serve vegetable khichdi scorching or heat with a facet salad, pickle, roasted papads or curd.

Step-by-Step Information

make Masala Khichdi

1. Take ⅓ cup damaged rice or any common rice and ⅓ cup moong dal (husked break up mung lentils) in a bowl. Rinse with water a few occasions. Drain the water and hold the damaged rice and lentils apart. Additionally chop the veggies and hold them apart.

2. Warmth 1 tablespoon ghee or oil in a strain cooker. Add the next garam masala or entire spices:

• ½ teaspoon cumin seeds
• 1 small to medium tej patta (Indian bay leaf)
• ½ inch cinnamon
• 2 cloves
• 2 inexperienced cardamom.

Saute until the spices crackle and change into aromatic.

3. Then add ⅓ cup chopped onion.

4. Saute until the onions flip translucent stirring typically.

5. Add 1 teaspoon of ginger garlic paste.

6. Stir and saute for a number of seconds or until the uncooked aroma of ginger-garlic goes away.

7. Add ¼ to ⅓ cup chopped tomatoes and 1 to 2 inexperienced chilies (chopped).

8. Saute for a minute or two.

9. Then add 1 to 1.25 cups blended chopped veggies together with ¼ teaspoon turmeric powder, ¼ teaspoon pink chili powder and a pinch of asafoetida (hing).

For a extra spicy masala khichdi, add ½ teaspoon pink chili powder. Saute for a minute.

10. Add the rice and moong dal.

11. Combine the rice and moong dal with the remainder of the components.

Cooking vegetable khichdi

12. Add 2 cups of water. This a lot quantity of water offers a vegetable khichdi which has a consistency not like a porridge, however not even dry like a Pulao.

For a extra liquid consistency within the khichdi, you’ll be able to improve the quantity of water to 2.5 to three cups.

13. Season with salt as per your style.

14. Stress cook dinner for 14 to fifteen minutes or for 7 to eight whistles. When the strain falls down by itself, then solely take away the lid.

15. Serve vegetable khichdi scorching drizzled with a teaspoon of ghee, in case you choose. Accompany a facet veggie salad, raita, pickle or plain curd by the facet. You can too garnish it with a number of coriander leaves.

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This Masala Khichdi submit from the weblog archives first printed on February 2016 has been up to date and republished on January 2023.