Tandoori Masala Vegetable Khichdi Recipe

About this recipe

Tandoori Masala Vegetable Khichdi is a comforting and wholesome one-pot Indian dish that combines the earthy flavors of rice, lentils, and vegetables with the smoky and aromatic essence of tandoori masala. Balanced in spices, this dish delivers a medium heat level, making it perfect for a family breakfast. The creamy texture of the lentils paired with the fragrant spices creates a nourishing and satisfying meal that's easy to prepare and full of nutrition for an active lifestyle.

Ingredients

• 1 kg Basmati Rice
• 250 g Carrot
• 500 g Tomato - Hybrid
• 500 g Onion
• 1 kg Yellow Moong Dal
• 200 ml Ghee
• - Tandoori Seasoning 50g
• 300 g Ginger Paste
• 25 g Ginger Garlic Paste
• 100 g Coriander Leaves
• 250g Green Chilli
• 50g Everest Garam Masala
• - Green Peas
• 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 or pressure cooker over medium heat. Add cumin seeds and let them crackle for a few seconds.
3. 3. Add the chopped onion, ginger paste, and garlic paste, and sauté until the onions turn golden brown.
4. 4. Stir in the tandoori masala powder, turmeric powder, red chili powder, and garam masala, and sauté for 1 minute until the spices are fragrant.
5. 5. Add the chopped tomato and cook until soft, then toss in the diced carrot, green peas, and slit green chili (if using). Cook for 2-3 minutes, stirring occasionally.
6. 6. Drain the soaked rice and dal, and add them to the pot. Mix well to coat the grains with the spice mixture.
7. 7. Add water (about 4 cups for a creamy consistency), salt, and stir well. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice and dal are fully cooked and creamy.
8. 8. If using a pressure cooker, secure the lid and cook for 2 whistles on medium heat. Allow the pressure to release naturally before opening.
9. 9. Once cooked, fluff the khichdi gently with a spoon, garnish with fresh coriander leaves, and serve hot.