Vegetable khichdi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

Ingredients

  • 1 cup - rice
  • 1/2 cup - yellow moong dal
  • 1 - capsicum
  • 1 - potato
  • A few florettes - cauliflower
  • 1 - carrot, strips
  • 8 - beans
  • 3/4 cup - cabbage
  • Peas - 1/4 cup
  • 1 -ginger, crushed
  • 1 tsp - cumin seeds
  • 1 tbsp - ghee
  • 2 - green chillies
  • Salt to taste
  • 1 can - tomatoes
  • 1/2 tsp - sambhar powder or red chilli powder
  • A pinch - asafoetida
  • Salt to taste
  • 1 tsp - oil
  • 1 tsp - mustard seeds

How to Make Vegetable khichdi

  • Cut all the vegetables into chunky pieces.
  • Soak the rice and dal together in water.
  • In a kadai, heat the ghee and add cumin seeds to it.
  • When they splutter, add the slit green chillies.
  • Add the capsicum and fry for a minute.
  • Then add all the vegetables and fry it for about 5 mins.
  • Drain the rice and dal and add it to the vegetables.
  • Mix well and add salt to it.
  • Crush the ginger and add to the mixture.
  • Add about 3.5 cups of water to it. Close the kadai tightly so that no steam escapes.
  • After 10 mins, when the rice is done, remove from fire.
  • Add oil in a kadai and add the mustard seeds to it.
  • When the seeds start to splutter, add asafoetida. Then add the crushed tomatoes to it.
  • Add either sambhar powder or chilli powder and salt to it.
  • Pour the mixture into the rice, mix well and close the kadai with the lid for about 2-3 mins.

EXPLORE CATEGORIES