Zesty Vegetable Semolina Khichdi Recipe

About this recipe

Zesty Vegetable Semolina Khichdi is a wholesome and flavorful Indian breakfast dish, perfect for a family meal. This recipe combines roasted semolina with a colorful medley of vegetables, tempered with fragrant spices to create a comforting yet light dish. It's high in fiber, low in calories, and ideal for weight loss while keeping the spice level balanced for a medium palate. The addition of yogurt provides a creamy tang, making this dish both nutritious and satisfying, with a delightful burst of zesty flavor in every bite.

Ingredients

• 500 g Rava
• 200 ml Ghee
• 500 g Onion
• 250 g Carrot
• 250 g French Beans
• 100 g Salt
• 200 g Dahi
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Curry Leaves
• - Green Peas
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• - Coriander Powder

Instructions

1. 1. Heat a pan on medium flame and dry roast the semolina (rava) for 4-5 minutes until it turns light golden and aromatic. Remove from the pan and set aside.
2. 2. In the same pan, heat the ghee and add mustard seeds. Once they start spluttering, add cumin seeds, asafoetida, curry leaves, and green chili. Sauté for 1 minute.
3. 3. Add the chopped onion and sauté until it turns translucent. Then, add the green peas, carrots, and beans. Cook for 3-4 minutes until the vegetables are slightly tender.
4. 4. Stir in the turmeric powder and salt, mixing well to coat the vegetables evenly with the spices.
5. 5. Slowly add the roasted semolina to the pan, stirring continuously to prevent lumps. Gradually pour in hot water (about 2 cups) while stirring, until the semolina absorbs the liquid and reaches a soft, porridge-like consistency.
6. 6. Reduce the flame to low and add the yogurt. Mix well and let the khichdi cook for another 2-3 minutes, allowing the flavors to meld together.
7. 7. Turn off the heat and garnish with freshly chopped coriander leaves before serving. Serve hot with a side of pickle or chutney, if desired.