Vegetable Khichdi is a delicious, wholesome and comforting Indian dish made with rice, lentils and a variety of fresh vegetables. Mildly spiced and cooked until soft and creamy, this one-pot meal is easy to prepare and makes a nourishing option for lunch or dinner. The combination of rice and dal provides a satisfying balance of carbohydrates and protein, while vegetables such as carrots, peas, beans, potatoes and cauliflower add colour, flavour and nutrients to the dish.
What makes vegetable khichdi especially popular is its simplicity and versatility. It can be prepared with basic ingredients available in most Indian kitchens and customised according to taste and preference. A spoonful of desi ghee adds a rich aroma and enhances its comforting flavour. Served with fresh curd, pickle, papad or a side of salad, hot vegetable khichdi makes for a satisfying and homestyle meal that can be enjoyed by the entire family.
Ingredients
For the khichdi:1 cup rice
½ cup yellow moong dal
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 small carrot, diced
½ cup green peas
½ cup beans, chopped
1 small potato, peeled and diced
½ cup cauliflower florets
1–2 green chillies, finely chopped
1 teaspoon ginger, grated
1 tablespoon ghee or oil
1 teaspoon cumin seeds
1 small bay leaf
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
4–5 cups water
2 tablespoons fresh coriander, chopped
Optional whole spices:1 small cinnamon stick
2 cloves
2–3 black peppercorns
Preparation
# Wash the rice and dal:Combine the rice and moong dal in a bowl and wash them thoroughly under running water until the water becomes relatively clear.
# Soak the mixture:Soak the rice and dal together in water for about 15–20 minutes. This helps them cook faster and gives the khichdi a softer texture.
# Prepare the vegetables:Wash and chop all the vegetables into small, evenly sized pieces so that they cook at the same rate.
How to Make Vegetable Khichdi# Heat the ghee:Heat 1 tablespoon of ghee or oil in a pressure cooker over medium heat.
# Add the whole spices:Add cumin seeds and let them splutter. Add the bay leaf, cinnamon, cloves and black peppercorns if using.
# Sauté onion, ginger and chilli:Add chopped onion, green chillies and grated ginger. Sauté for 2–3 minutes until the onion becomes soft and lightly golden.
# Add tomato:Add the chopped tomato and cook until it becomes soft and slightly mushy.
# Add the vegetables:Add carrots, peas, beans, potato and cauliflower. Stir well and sauté for about 2–3 minutes.
# Add the spices:Add turmeric powder, red chilli powder, coriander powder and salt. Mix everything thoroughly.
# Add rice and dal:Drain the soaked rice and dal and add them to the cooker. Gently mix them with the vegetables and spices.
# Add water:Pour in around 4–5 cups of water, depending on how soft or runny you want the khichdi to be.
# Pressure cook:Close the pressure cooker and cook over medium heat for approximately 3–4 whistles. Turn off the heat and allow the pressure to release naturally.
# Check the consistency:Open the cooker and gently stir the khichdi. If it looks too thick, add a little hot water and simmer for 2–3 minutes.
# Add garam masala:Add garam masala and chopped coriander. Mix well and cook for another minute.
# Finish with ghee:For extra flavour, add a small spoonful of ghee just before serving.