Hearty South Indian Vegetable Khichdi Recipe

About this recipe

Hearty South Indian Vegetable Khichdi is a comforting, nutrient-packed one-pot meal that combines lentils, rice, and an assortment of vegetables, delicately infused with aromatic spices and tempered with ghee. Perfect for breakfast or brunch, this dish offers a wholesome balance of flavors, with a moderate spice level to please the family. Packed with fiber-rich ingredients and moderate calories, this khichdi is ideal for those looking for a healthy, weight-loss-friendly meal without compromising on taste.

Ingredients

• 500 g Onion
• 250 g French Beans
• - Green Peas
• 250g Green Chilli
• 200 ml Ghee
• 1 kg Rice
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder
• 100 g Jeera
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 250 g Carrot
• 100 g Curry Leaves
• 100 g Salt

Instructions

1. 1. Rinse the rice and moong dal thoroughly and soak them together for 20 minutes, then drain.
2. 2. Heat 1 tablespoon of ghee in a large pan or pressure cooker over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, and curry leaves.
3. 3. Stir in the chopped onion and green chili, sautéing until the onion turns translucent. Add the tomato and cook until softened.
4. 4. Mix in the chopped vegetables (carrots, green beans, and green peas), turmeric powder, and sambar powder. Sauté for 2-3 minutes to coat the vegetables with spices.
5. 5. Add the soaked rice and dal to the pan, stirring to combine. Season with salt and mix well.
6. 6. Pour in enough water (about 4 cups for a soft khichdi consistency) and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the rice, dal, and vegetables are tender, stirring occasionally. If using a pressure cooker, cook for 2 whistles on medium heat and allow the pressure to release naturally.
7. 7. Once cooked, drizzle with the remaining 1 tablespoon of ghee and gently fluff the khichdi. Adjust the consistency by adding a splash of hot water if needed.
8. 8. Serve hot with a side of coconut chutney or plain yogurt for a complete meal.