Golden Spiced Vegetable Khichdi Recipe

About this recipe

Golden Spiced Vegetable Khichdi is a wholesome and nutritious Indian dish that combines the comforting goodness of rice, lentils, and seasonal vegetables with a balanced medley of spices. Perfect for an active lifestyle, this one-pot meal is mildly spiced and designed to maintain a harmonious balance of flavors and nutrition for body maintenance. Rich in fiber, protein, and essential nutrients, this dish is ideal for a hearty breakfast and is satisfying for the whole family. The golden hue from turmeric and the warm spices make it an inviting and nourishing start to the day.

Ingredients

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

Instructions

1. 1. Wash the basmati rice and yellow moong dal thoroughly under running water until the water runs clear, then soak them together for 20 minutes and drain.
2. 2. Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter, then add the chopped onions and sauté until golden brown.
3. 3. Add the ginger paste, slit green chilies, and diced carrots to the pot. Stir well and cook for 2-3 minutes until the carrots begin to soften.
4. 4. Mix in the chopped tomatoes, turmeric powder, and coriander powder. Cook until the tomatoes turn soft and the spices are aromatic, about 3-4 minutes.
5. 5. Add the drained rice and moong dal to the pot and stir gently to coat them with the spices. Add 4 cups of water and bring it to a boil.
6. 6. Reduce the heat to low, cover the pot, and let the khichdi simmer for 20-25 minutes, stirring occasionally, until the rice and lentils are fully cooked and have a soft, porridge-like consistency.
7. 7. Stir in the green peas, salt, and garam masala, and cook for an additional 5 minutes. Adjust the consistency with water if needed.
8. 8. Turn off the heat, garnish with fresh coriander leaves, and serve the khichdi hot with a side of yogurt or pickle if desired.