Savory Kadhai Masala Vegetable Khichdi Recipe

Name: Savory Kadhai Masala Vegetable Khichdi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 500 g Onion; 500 g Tomato - Hybrid; 250 g French Beans; 200 ml Ghee; 100 G Kadhai Masala; 300 g Ginger Paste; medium Chilli Green Long; 100 g Coriander Leaves; 50 Grms Garam Masala Handmade Spices 50 Grms; 1 kg Yellow Moong Dal; 250 g Carrot; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder

Indian cuisine · 210 calories

Savory Kadhai Masala Vegetable Khichdi recipe

About this recipe

Savory Kadhai Masala Vegetable Khichdi is a wholesome and hearty breakfast dish that combines the goodness of rice, lentils, and fresh vegetables with aromatic Indian spices. Light yet satisfying, this medium-spiced recipe is perfect for a balanced start to your day, offering a nutritious blend of fiber, protein, and essential nutrients. It's gently flavored with kadhai masala and other spices to create a dish that's comforting yet flavorful, making it ideal for the whole family to enjoy together.

Ingredients

1 kg Basmati Rice
500 g Onion
500 g Tomato - Hybrid
250 g French Beans
200 ml Ghee
100 G Kadhai Masala
300 g Ginger Paste
medium Chilli Green Long
100 g Coriander Leaves
50 Grms Garam Masala Handmade Spices 50 Grms
1 kg Yellow Moong Dal
250 g Carrot
100 g Jeera
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder

Instructions

1. Rinse the basmati rice and yellow moong dal thoroughly until the water runs clear. Soak them together for 15 minutes, then drain.
2. Heat 2 tablespoons of ghee in a kadhai or deep pan over medium heat. Add cumin seeds and let them splutter.
3. Add the ginger paste and slit green chili, sauté for 30 seconds until aromatic. Then, add the chopped onions and sauté until golden brown.
4. Stir in the chopped tomatoes, turmeric powder, red chili powder, and a pinch of salt. Cook until the tomatoes soften and the mixture thickens, about 5 minutes.
5. Add the diced carrots and chopped green beans. Sauté for 2 minutes, then mix in the kadhai masala powder.
6. Add the soaked rice and lentils to the pan. Stir gently to coat them with the masala.
7. Pour in 3 cups of water and add more salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the rice and lentils are cooked and the khichdi has a soft, slightly mushy consistency.
8. Sprinkle garam masala on top and gently mix. Garnish with fresh coriander leaves before serving.