Tawa Masala Mixed Vegetable Khichdi Recipe

Indian cuisine · 210 calories

Tawa Masala Mixed Vegetable Khichdi recipe

About this recipe

Tawa Masala Mixed Vegetable Khichdi is a wholesome, nutritious, and flavorful Indian breakfast dish combining the goodness of lentils, rice, and a medley of seasonal vegetables. Cooked with a perfect balance of aromatic spices, this dish is perfect for fueling an active lifestyle while adhering to weight-loss goals. The addition of protein-rich moong dal and fiber-packed vegetables makes it filling yet light, and the medium spice level ensures a comforting yet satisfying flavor. Ideal for a family breakfast, this khichdi is both hearty and healthy, offering balanced nutrition in every bite.

Ingredients

  • 1 kg Basmati Rice
  • 1 kg Yellow Moong Dal
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • - Green Peas
  • 200G Adrak Lasun Paste (200g)
  • 200 ml Ghee
  • 100 g Coriander Leaves
  • 250 g French Beans
  • 250 g Carrot
  • medium Chilli Green Long
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Rinse the basmati rice and split yellow moong dal thoroughly, then soak them in water for 20 minutes and drain.
  2. 2. Heat ghee in a deep pan or pressure cooker over medium heat and add cumin seeds. Let them splutter.
  3. 3. Add the chopped onion and sauté until golden brown, then stir in the ginger-garlic paste and cook for 1-2 minutes until aromatic.
  4. 4. Add the chopped tomato and cook until soft. Mix in turmeric powder, red chili powder, and garam masala, stirring well to combine.
  5. 5. Add the diced carrots, green beans, and green peas, cooking for 2-3 minutes to slightly soften the vegetables.
  6. 6. Stir in the soaked rice and moong dal, ensuring they are well coated with the spice mixture.
  7. 7. Add 3 cups of water, season with salt, and bring the mixture to a boil. Reduce the heat, cover, and simmer until the rice and dal are fully cooked and the mixture reaches a semi-thick consistency (about 15-20 minutes).
  8. 8. Garnish with freshly chopped coriander leaves and serve hot with yogurt or pickle on the side.