Spiced Tofu And Vegetable Khichdi Recipe

Indian cuisine · 506 calories

Spiced Tofu and Vegetable Khichdi recipe

About this recipe

Spiced Tofu & Vegetable Khichdi brings together the wholesome goodness of rice, lentils, tofu, and vegetables in a single pot. This comforting Indian dish is perfect for dinner, offering a balanced nutrition profile with 38g of protein, 135g of carbohydrates, and 25g of healthy fats. The addition of aromatic spices like cumin, turmeric, and bay leaf makes it flavorful and satisfying. Cooking is hassle-free with a pressure cooker, making it a quick yet hearty meal option. Serve it warm, garnished with coriander leaves, for a cozy evening meal that nourishes both body and soul.

Ingredients

  • 200 g Diet Tofu Soya Tofu
  • 1 kg Rice
  • 1 kg Yellow Moong Dal
  • - Frozen Mixed Vegetables
  • loose Ginger
  • 100 g Garlic - Single Clove
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 750 g Priya Sunflower Oil

Instructions

  1. 1. Rinse the rice and split yellow moong dal thoroughly in water and set aside.
  2. 2. Heat sunflower oil in a pressure cooker over medium heat and add cumin seeds and bay leaf.
  3. 3. Once the cumin seeds splutter, add finely chopped ginger, garlic, and green chilies. Sauté for a minute until aromatic.
  4. 4. Add the diced tofu and stir gently, allowing it to lightly brown on all sides for about 2-3 minutes.
  5. 5. Mix in the turmeric powder and frozen mixed vegetables, stirring well to coat them in the spices.
  6. 6. Add the washed rice and moong dal to the cooker, stirring everything together for an even mix.
  7. 7. Pour in 700 ml of water and season with salt. Stir well to combine.
  8. 8. Close the lid of the pressure cooker and cook on medium heat for 2 whistles.
  9. 9. Once the pressure releases naturally, open the lid and gently fluff the khichdi with a spoon.
  10. 10. Garnish with freshly chopped coriander leaves and serve warm with a side of pickle or papad for added flavor.