South Indian Tawa Veggie Khichdi Recipe

Name: South Indian Tawa Veggie Khichdi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 kg Rice; 250 g Carrot; 500 g Capsicum Green; 250 g French Beans; medium Chilli Green Long; 200 ml Ghee; 50 g Masala Sambhar; 100 g Coriander Leaves; 100 g Curry Leaves; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder; 1 kg Yellow Moong Dal; 100 g Yellow Mustard Seeds

Indian cuisine · 260 calories

About this recipe

South Indian Tawa Veggie Khichdi is a wholesome and nutritious dish that blends the goodness of lentils, rice, and fresh vegetables with a medley of South Indian spices. This one-pot meal is lightly spiced and aromatic, offering a perfect balance of flavors and textures. It's an ideal choice for a hearty breakfast, providing energy to start your day right, while being light and easy to digest. The addition of tempered mustard seeds, curry leaves, and a hint of ghee elevates the dish, making it comforting and satisfying for the entire family.

Ingredients

1 kg Rice
250 g Carrot
500 g Capsicum Green
250 g French Beans
medium Chilli Green Long
200 ml Ghee
50 g Masala Sambhar
100 g Coriander Leaves
100 g Curry Leaves
100 g Jeera
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder
1 kg Yellow Moong Dal
100 g Yellow Mustard Seeds

Instructions

1. Wash the rice and moong dal thoroughly, and soak them together for 20 minutes.
2. Heat 1 tablespoon of ghee in a large tawa or pan, add mustard seeds, and let them splutter. Add cumin seeds, curry leaves, and the slit green chili, sautéing for a minute.
3. Add the diced carrot, capsicum, green beans, and chopped tomato to the pan. Sprinkle turmeric powder, red chili powder, and salt. Stir well and cook for 4-5 minutes until the vegetables soften slightly.
4. Drain the soaked rice and moong dal, and add them to the pan. Mix everything together, ensuring the spices coat the grains evenly.
5. Add water (about 4 cups) and bring the mixture to a boil. Reduce the heat, cover, and simmer for 20-25 minutes, stirring occasionally, until the rice and dal are fully cooked and the mixture reaches a khichdi-like consistency.
6. Stir in the sambar powder and the remaining 1 tablespoon of ghee. Adjust salt if needed and cook for another 2-3 minutes.
7. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with a side of yogurt or pickle, if desired.