Golden Lentil And Vegetable Khichdi Recipe

Indian cuisine · 336 calories

Golden Lentil and Vegetable Khichdi recipe

About this recipe

Golden Lentil and Vegetable Khichdi is a traditional Indian comfort food made with nutrient-rich moong dal, rice, and mixed vegetables, all seasoned with aromatic spices. This dish is not only hearty but also packed with protein and fiber, making it perfect for a nutritious dinner. The golden hue from fresh turmeric adds warmth to its presentation, while the spices create layers of flavor that will delight your taste buds. Made in just 35 minutes, this one-pot recipe is ideal for busy weekdays or cozy family dinners. Pair it with a side of fresh yogurt or pickles for a complete meal that's satisfying and wholesome.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • - Onion-250 Gms
  • - Cardamom Seed Powder 50 Gm
  • - Bay Leaf
  • 100 g Red Chili Powder
  • - EVE.CUMIN POWDER 50GM
  • 200 g Grand Masala Handmade Garam Masala
  • - Ginger Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 100 g Lemon

Instructions

  1. 1. Rinse the moong dal and rice separately under running water until the water runs clear.
  2. 2. Peel and finely chop the onion and grate the fresh turmeric for better flavor infusion.
  3. 3. Heat the vegetable oil in a pressure cooker or deep pot and sauté the onion until golden brown.
  4. 4. Add the grated turmeric, Catch Whole Bay Leaf, and ginger powder, stirring for about 1 minute.
  5. 5. Mix in the moong dal, rice, and Frozen Mixed Vegetables, ensuring everything is well combined.
  6. 6. Sprinkle cardamom seed powder, chili powder, coriander powder, cumin powder, garam masala, and salt over the mixture.
  7. 7. Pour in the water, stir well, and bring the mixture to a boil over medium heat.
  8. 8. If using a pressure cooker, secure the lid and cook for 3 whistles, then let the pressure release naturally.
  9. 9. For a pot, cover with a lid and simmer for 20-25 minutes until the rice and dal are tender and absorbed.
  10. 10. Check for consistency and adjust with a little extra water for a softer texture if needed.
  11. 11. Remove the bay leaf and fluff the khichdi gently with a fork to avoid breaking the grains.
  12. 12. Serve hot, garnished with fresh coriander leaves or a wedge of lemon for added zest.