Tangy Vegetable Dum Khichdi Recipe

About this recipe

Tangy Vegetable Dum Khichdi is a comforting and delicious Indian breakfast recipe that combines the goodness of rice, lentils, and a medley of vegetables, perfectly balanced with tangy flavors and aromatic spices. Slow-cooked to perfection, this dish is hearty, wholesome, and ideal for a united family to enjoy together. The medium spice level ensures a flavorful yet balanced taste, making it suitable for all age groups. Packed with nutrients and balanced macros, this khichdi is perfect for body maintenance and active lifestyles.

Ingredients

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

Instructions

1. 1. Wash and soak the basmati rice and moong dal in separate bowls for 30 minutes, then drain.
2. 2. Heat ghee in a heavy-bottomed pan and add cumin seeds, curry leaves, and slit green chilies. Sauté until aromatic.
3. 3. Add chopped tomatoes and cook until softened. Stir in turmeric powder, coriander powder, and salt.
4. 4. Mix in green peas, carrots, and beans, cooking for 5-7 minutes until slightly tender.
5. 5. Add the soaked rice and dal, stirring well to combine. Pour in enough water to cover by about an inch, then bring to a boil.
6. 6. Reduce heat to low, cover the pan, and let the khichdi cook for 20-25 minutes, stirring occasionally, until the rice and dal are fully cooked and the mixture reaches a creamy consistency.
7. 7. Sprinkle garam masala and drizzle lemon juice over the khichdi before turning off the heat.
8. 8. Garnish with chopped coriander and serve hot, accompanied by yogurt or a light pickle.