Spiced Lentil Khichdi With Seasonal Vegetables Recipe

About this recipe

A comforting one-pot meal featuring protein-rich lentils, fragrant spices, and hearty seasonal vegetables. Perfect for a satisfying and nutritious dinner.

Ingredients

• 1 kg Rice
• 250 g Carrot
• 1Kg Potato
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 500 g Moong Dal
• - Coriander Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• 100 g Salt
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the rice and moong dal thoroughly under running water and set them aside to drain.
2. 2. Peel and chop the carrot, potato, onion, and tomato into small bite-sized pieces.
3. 3. Heat oil in a pressure cooker and add cumin seeds; let them sizzle for 30 seconds.
4. 4. Add chopped onions and green chilies; sauté until onions turn translucent and aromatic.
5. 5. Mix in the tomatoes, turmeric powder, and salt, cooking until the tomatoes soften fully.
6. 6. Add the chopped carrot and potato, stirring well for 2 minutes to coat them with spices.
7. 7. Stir in the rinsed rice and moong dal, ensuring everything is evenly combined.
8. 8. Pour in the water and bring the mixture to a boil while stirring occasionally.
9. 9. Close the pressure cooker lid and cook on medium heat for 3 whistles, then turn off the heat.
10. 10. Allow the pressure to release naturally before opening the cooker and stirring gently.
11. 11. Garnish the khichdi with freshly chopped coriander leaves before serving.