Dum Masala Veggie Khichdi Recipe

About this recipe

Dum Masala Veggie Khichdi is a wholesome and delicious one-pot meal that combines the comforting flavors of fragrant basmati rice, hearty lentils, and a medley of fresh vegetables, all infused with aromatic Indian spices. This balanced dish is slow-cooked to perfection under ‘dum,’ sealing in the flavors and delivering a satisfying, nourishing meal. Ideal for breakfast, it's packed with nutrients and designed to keep you energized for the day.

Ingredients

• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 500 g Onion
• 250 g Carrot
• 200 ml Ghee
• 300 g Ginger Paste
• 200 g Dahi
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 250 g French Beans
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash the basmati rice and yellow moong dal thoroughly and soak them in water for 15 minutes, then drain.
2. 2. Heat ghee in a large pot over medium heat, add cumin seeds, and let them splutter. Add sliced onions and sauté until golden brown.
3. 3. Add ginger paste and cook for 1 minute. Stir in turmeric powder, coriander powder, red chili powder, and garam masala, cooking for another 1 minute until aromatic.
4. 4. Add chopped tomatoes and cook until they soften and blend with the spices, forming a thick masala paste.
5. 5. Mix in the diced carrots, beans, and peas, and sauté for 2-3 minutes to coat them with the masala.
6. 6. Add the soaked rice and moong dal to the pot and gently mix with the vegetables and masala.
7. 7. Stir in yogurt and add enough water to cover the mixture by about an inch. Season with salt, bring to a boil, and then reduce the heat to low.
8. 8. Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes, or until the rice and lentils are soft and the liquid is absorbed.
9. 9. Remove from heat and let the khichdi sit covered for 5 minutes. Fluff gently with a fork, garnish with chopped cilantro, and serve hot.