Savory Hyderabadi Vegetable Khichdi Recipe

About this recipe

Savory Hyderabadi Vegetable Khichdi is a hearty and aromatic dish that combines rice, lentils, and a medley of vegetables cooked with warming Indian spices. This one-pot meal is rich in flavor and perfectly balances nutrition, making it a wholesome breakfast option for families. The moderate spice level ensures it appeals to all age groups, and the addition of ghee enhances its rich taste while keeping the dish comforting and satisfying.

Ingredients

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

Instructions

1. 1. Rinse the basmati rice and yellow moong dal thoroughly until the water runs clear, then soak them together for 20 minutes.
2. 2. Heat ghee in a large pot on medium heat, add cumin seeds, curry leaves, and slit green chilies, and sauté until aromatic.
3. 3. Add the chopped onion and sauté until golden brown, then stir in the tomato and cook until softened.
4. 4. Mix in the diced carrots, green beans, and peas, followed by turmeric powder, red chili powder, and garam masala. Cook for 3-4 minutes.
5. 5. Drain the soaked rice and lentils, add them to the pot, and stir well to combine with the spices and vegetables.
6. 6. Add water (about 4 cups), season with salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes until the rice and lentils are fully cooked and the consistency is slightly creamy.
7. 7. Stir gently, garnish with chopped cilantro, and serve the khichdi hot with a side of yogurt or pickle.