Flavored South Indian Breakfast Khichdi Recipe

Name: Flavored South Indian Breakfast Khichdi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 500 g Onion; 500 g Tomato - Hybrid; 250 g Carrot; 250 g French Beans; medium Chilli Green Long; 50 g Masala Sambhar; 200 ml Ghee; 100 g Coriander Leaves; 100 g Curry Leaves; 100 g Jeera; 100 g Salt; 20 g Turmeric Powder; 1 kg Yellow Moong Dal; 100 g Yellow Mustard Seeds

Indian cuisine · 210 calories

Flavored South Indian Breakfast Khichdi recipe

About this recipe

Flavored South Indian Breakfast Khichdi is a hearty and wholesome dish that combines the goodness of rice, lentils, and vegetables, infused with traditional South Indian spices and flavors. This comforting one-pot meal is perfect for a family breakfast, offering a balanced combination of nutrients and taste. The dish is cooked to a creamy consistency with a moderate spice level, making it suitable for all palates. Garnished with fresh coriander and a drizzle of ghee, it pairs beautifully with coconut chutney or a side of yogurt. Ideal for a sedentary lifestyle, this recipe is designed for body maintenance and provides a warm, satisfying start to the day.

Ingredients

1 kg Basmati Rice
500 g Onion
500 g Tomato - Hybrid
250 g Carrot
250 g French Beans
medium Chilli Green Long
50 g Masala Sambhar
200 ml Ghee
100 g Coriander Leaves
100 g Curry Leaves
100 g Jeera
100 g Salt
20 g Turmeric Powder
1 kg Yellow Moong Dal
100 g Yellow Mustard Seeds

Instructions

1. Rinse the rice and moong dal thoroughly and soak them together for 30 minutes. Drain and set aside.
2. Heat 1 tablespoon of ghee in a pressure cooker over medium heat. Add mustard seeds and cumin seeds, and let them splutter. Then, add curry leaves and sauté for a few seconds.
3. Add the chopped onion and green chili, and sauté until the onion becomes translucent. Stir in the chopped tomato and cook until it softens.
4. Mix in the diced carrot, chopped green beans, turmeric powder, and sambar powder. Sauté for 2-3 minutes until the vegetables are slightly tender.
5. Add the drained rice and moong dal to the cooker, and stir well to coat them with the spices. Add 3 cups of water and salt to taste, and mix thoroughly.
6. Close the pressure cooker and cook on medium heat for 2 whistles. Allow the pressure to release naturally.
7. Open the cooker and gently mix the khichdi to achieve a creamy consistency. Adjust the salt, if necessary.
8. Drizzle the remaining ghee on top and garnish with chopped coriander leaves. Serve hot with coconut chutney or yogurt on the side.