Jain-Style One-Pot Vegetable Khichdi Recipe

About this recipe

A wholesome, Jain-friendly khichdi made with aromatic spices, colorful vegetables, and protein-packed lentils. Perfect for a comforting dinner.

Ingredients

• 100 G Asafoetida / Hing 100 G
• 500 ml Water
• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 250 g Carrot
• 200 g Green Peas
• 1Kg Potato
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 10G Salt
• 500 g Ghee

Instructions

1. Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat.
2. Add cumin seeds and let them sizzle until aromatic. Stir in asafoetida (hing).
3. Add diced carrots, green beans, green peas, and potatoes. Sauté for 3-4 minutes.
4. Sprinkle turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. Add soaked basmati rice and yellow moong dal. Stir gently to combine with the vegetables.
6. Pour in water and bring the mixture to a boil. Reduce heat to low and cover with a lid.
7. If using a pressure cooker, cook for 2 whistles. If using a pot, simmer for 20-25 minutes, stirring occasionally until the rice and lentils are fully cooked.
8. Once cooked, fluff the khichdi with a fork. Adjust the consistency by adding a little hot water if needed.
9. Serve hot with a dollop of ghee and optionally garnish with freshly chopped coriander leaves.