Vegetable Khichdi with Curd
A wholesome, comforting, and nutritious one-pot meal.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 55g carbs🥑 10g fat🌾 8g fibreper serving
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servings
Ingredients
- 🥣½ cup moong dal (split yellow lentils)
- 🍚½ cup basmati rice
- 🧅1 onion, chopped
- 🍅1 tomato, chopped
- 🥕½ cup mixed vegetables (carrots, peas, beans), chopped
- 🧄1 tsp ginger-garlic paste
- 🌿1 tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 💧3 cups water
- 🧈1 tbsp ghee (clarified butter)
- 🧂 salt, to taste
- 🍦2 cups plain curd (yogurt)
- 🌿2 tbsp fresh coriander leaves, chopped
Pro tips
- For a spicier kick, add a chopped green chili along with the ginger-garlic paste.
- You can customize the vegetables based on seasonal availability or preference.
- A dollop of extra ghee just before serving enhances the flavor and aroma.
- Ensure dal and rice are well-soaked for quicker cooking and better texture.
Method
- 1Rinse moong dal and rice together thoroughly. Soak in water for 15-20 minutes, then drain.
- 2Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Then add chopped onion and sauté until translucent.
- 3Add ginger-garlic paste and sauté for a minute until aromatic. Stir in chopped tomato and cook until soft.
- 4Add turmeric powder, garam masala, and salt. Mix well. Add the mixed vegetables and sauté for 2-3 minutes.
- 5Add the soaked and drained dal and rice to the cooker. Mix gently.
- 6Pour in the water, stir, and close the lid of the pressure cooker. Cook for 3-4 whistles on medium flame.
- 7Once the pressure releases naturally, open the cooker. Stir the khichdi gently and adjust consistency if needed by adding a little hot water.
- 8Garnish with fresh coriander leaves. Serve hot with plain curd on the side.