Wholesome Masala Vegetable Khichdi Recipe

About this recipe

Wholesome Masala Vegetable Khichdi is a comforting and nutritious one-pot meal, perfect for a busy dinner. This Indian classic combines fragrant spices, lentils, and fluffy rice with vibrant vegetables to create a hearty dish that is both satisfying and easy to digest. Packed with protein, fiber, and essential nutrients, this khichdi is ideal for winding down after a busy day, offering a warm and balanced meal that feels like a hug in a bowl. Whether you're a Jain, vegetarian, or vegan, this recipe can be tailored to your dietary preferences without compromising on flavor.

Ingredients

• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• - Green Peas
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Red Chili Powder
• 100 g Hing Khoda
• 200 ml Mustard Oil
• 100 g Salt
• 100 g Coriander Leaves

Instructions

1. 1. Wash the basmati rice and yellow moong dal thoroughly, then soak them together for 20 minutes and drain.
2. 2. Heat oil in a large pot over medium heat, add cumin seeds, and allow them to crackle. Add hing, turmeric powder, and red chili powder, stirring briefly to release their aroma.
3. 3. Add chopped tomatoes, bell peppers, cabbage, and green peas to the pot. Sauté for 5-7 minutes until the vegetables soften slightly.
4. 4. Mix in the soaked rice and dal, stirring gently to coat them with the spices and vegetables.
5. 5. Add 4 cups of water and salt to the pot. Bring the mixture to a boil, then lower the heat, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
6. 6. Once the rice and dal are cooked and the khichdi has a creamy consistency, turn off the heat and garnish with chopped coriander leaves.
7. 7. Serve the Masala Vegetable Khichdi warm, paired with yogurt or a vegan raita, as desired.