Tangy Veggie Semolina Khichdi Recipe

Name: Tangy Veggie Semolina Khichdi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 200 ml Ghee; 100 g Hing Khoda; 100 g Curry Leaves; 500 g Tomato - Hybrid; 250 g Carrot; 500 g Capsicum Green; 500 g Suji; medium Chilli Green Long; 100 g Coriander Leaves; - Green Peas; 100 g Jeera; 250 ml Lemon Juice Concentrate; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 185 calories

About this recipe

Tangy Veggie Semolina Khichdi is a wholesome and flavorful breakfast dish that combines the nutty taste of semolina with an assortment of fresh vegetables, tempered with aromatic spices and a squeeze of refreshing lemon juice. Perfect for a family meal, this dish offers a delightful balance of flavors and textures while being light yet satisfying. With a medium spice level, this recipe is tailored for those seeking a healthy, fiber-rich meal that supports weight loss goals, making it an ideal choice for a moderate activity lifestyle. The recipe involves simple yet effective cooking techniques, resulting in a comforting dish that is both nutritious and delicious.

Ingredients

200 ml Ghee
100 g Hing Khoda
100 g Curry Leaves
500 g Tomato - Hybrid
250 g Carrot
500 g Capsicum Green
500 g Suji
medium Chilli Green Long
100 g Coriander Leaves
- Green Peas
100 g Jeera
250 ml Lemon Juice Concentrate
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Dry roast the semolina in a pan over medium heat for 3-4 minutes until lightly golden and aromatic. Transfer it to a bowl and set aside.
2. Heat the ghee in a pan and add mustard seeds, cumin seeds, hing, and curry leaves. Allow them to crackle for about 30 seconds.
3. Add the chopped green chili and sauté for 1 minute, then add the chopped tomato. Cook for 2-3 minutes until the tomato softens.
4. Stir in the green peas, carrots, and capsicum. Add turmeric powder, red chili powder, and salt. Cook for 3-5 minutes until the vegetables are slightly tender.
5. Gradually add the roasted semolina to the pan, stirring continuously to avoid lumps. Mix well to combine.
6. Pour in 2 cups of hot water, stir thoroughly, and cook on medium heat for 5-7 minutes until the semolina absorbs the water and the mixture reaches a khichdi-like consistency.
7. Turn off the heat and mix in the lemon juice and chopped coriander leaves. Adjust salt and spices as needed.
8. Serve warm with a side of yogurt or pickle for added flavor.