Hyderabadi Spicy Veggie Khichdi Recipe

About this recipe

Hyderabadi Spicy Veggie Khichdi is a comforting and nutritious dish, perfect for a hearty breakfast to kickstart your day. This one-pot wonder features fragrant basmati rice, wholesome lentils, and a medley of fresh vegetables infused with aromatic Indian spices. Balanced in flavor with medium spice levels, this khichdi offers a creamy texture and rich taste, making it a favorite for families who enjoy traditional yet wholesome meals. Ideal for maintaining a balanced diet, this recipe is packed with protein, fiber, and essential nutrients, suited for active lifestyles.

Ingredients

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

Instructions

1. 1. Wash the basmati rice and moong dal thoroughly under running water and soak them together for 20 minutes.
2. 2. Heat ghee in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
3. 3. Add the chopped onion and sauté until golden brown. Then add ginger paste and garlic paste, cooking until fragrant.
4. 4. Stir in the chopped tomato and cook until softened. Add turmeric powder, red chili powder, and garam masala, and mix well.
5. 5. Add the soaked rice and lentils to the pot, along with chopped green beans, carrots, and green peas. Mix everything evenly.
6. 6. Pour enough water to cover the ingredients (approximately 4 cups). Add salt and stir well.
7. 7. Cover the pot and cook on medium heat for 20 minutes, or pressure cook for 2-3 whistles until the rice and lentils are mushy and creamy.
8. 8. Once cooked, garnish with chopped coriander leaves. Serve hot with a side of yogurt or pickle.