Mughlai Vegetable Khichdi
A royal twist on the classic comfort food. This rich and creamy khichdi is slow-cooked with fragrant spices, mixed vegetables, and a touch of cream, making it a luxurious one-pot meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Preparation
- b.Rinse the basmati rice and moong dal together under running water until the water runs clear. Soak them in ample water for at least 30 minutes.
- c.Soak the cashews in 1/4 cup of warm water for 15-20 minutes. Grind them into a smooth, fine paste. Add a little more water if needed to grind.
- d.Chop all vegetables into bite-sized pieces. Thinly slice the onion and finely chop the tomatoes.
- 2
Step 2
- a.Sauté Aromatics (Birista Base)
- b.Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- c.Add the sliced onions and fry, stirring frequently. Be patient, as this is a key step. Cook for 8-10 minutes until the onions are deep golden brown (birista). This imparts a sweet, rich flavor.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala
- b.Add the chopped tomatoes along with turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn mushy and the ghee starts to separate from the masala.
- c.Reduce the heat to low. Add the whisked curd and stir continuously and vigorously for 1-2 minutes to prevent it from curdling.
- d.Once the curd is incorporated, add the prepared cashew paste. Cook for another 2 minutes, stirring constantly to prevent it from sticking to the bottom.
- 4
Step 4
- a.Combine and Pressure Cook
- b.Add the mixed vegetables and sauté for 2-3 minutes, coating them well with the masala.
- c.Drain the water completely from the soaked rice and dal. Add them to the cooker and gently mix for one minute, being careful not to break the rice grains.
- d.Pour in 4 cups of hot water and add salt. Stir everything well to combine.
- e.Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles (about 12-15 minutes).
- f.Turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes and ensures the khichdi is cooked perfectly.
- 5
Step 5
- a.Finishing Touches
- b.Once the pressure has fully released, carefully open the cooker. The khichdi will have a creamy, porridge-like consistency.
- c.Gently stir in the fresh cream and garam masala. The residual heat will cook them through.
- d.Cover and let the khichdi rest for 5 minutes for the flavors to meld together.
- e.Serve hot, garnished generously with fried onions and freshly chopped coriander leaves.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the onions to a deep golden brown is non-negotiable for the authentic Mughlai flavor. Don't rush this step.
- 2Always use full-fat, well-whisked curd and add it on low heat to prevent splitting.
- 3Using hot water to cook the khichdi helps maintain the temperature and results in a better texture.
- 4For an even richer flavor, you can add a pinch of saffron soaked in warm milk along with the fresh cream.
- 5This khichdi thickens as it cools. Add a splash of hot water or milk to adjust the consistency when reheating.
Adapt it for your goals.
Protein Boost
Add 100g of paneer cubes or a handful of soya chunks along with the vegetables for extra protein.
Vegan VersionVegan Version
Replace ghee with a neutral oil or vegan butter. Use a plant-based yogurt (like cashew or coconut yogurt) and swap fresh cream with coconut cream or more cashew cream.
Different LentilsDifferent Lentils
You can substitute moong dal with masoor dal (red lentils) or toor dal (split pigeon peas). Note that cooking times may vary slightly.
Nut FreeNut-Free
For a nut-free version, skip the cashew paste. The khichdi will be less creamy but still delicious. You can add a tablespoon of poppy seed paste (khus khus) as an alternative.
Why this is on our healthy list.
Complete Protein Source
The classic combination of rice (a cereal) and moong dal (a legume) provides all nine essential amino acids, making it a complete protein source, which is especially beneficial for vegetarian diets.
Rich in Dietary Fiber
Loaded with mixed vegetables and lentils, this khichdi is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Sustained Energy Release
The complex carbohydrates from rice and dal provide a steady and sustained release of energy, keeping you full and energetic for longer periods compared to simple carbs.
Gut-Friendly and Easy to Digest
Khichdi is traditionally known to be easy on the digestive system. The use of spices like ginger and cumin further aids digestion, making this a comforting and gut-friendly meal.
Frequently asked questions
One serving (approximately 1.5 cups or 360g) of Mughlai Vegetable Khichdi contains around 450-500 calories, depending on the amount of ghee and cream used. It's a calorie-dense but nutritious meal.