Vegetable Khichdi
A heartwarming one-pot meal of rice and yellow lentils, simmered with tender vegetables and mild spices. This wholesome Indian porridge is light on the stomach, incredibly comforting, and perfect for a nourishing lunch.
For 4 servings
Prepare the rice, dal, and vegetables.
- Rinse the rice and moong dal together under running water until the water runs clear.
- Soak them in water for 20-30 minutes, then drain completely. This is optional but recommended for a softer texture.
- While they soak, chop the onion and tomato, grate the ginger, and dice the carrot.
TIPSoaking the dal and rice not only makes them softer but also helps them cook faster and more evenly.Make the tempering.
- Heat ghee in a pressure cooker over medium heat.
- Add the cumin seeds and let them sizzle and become fragrant.
- Add the asafoetida, grated ginger, and slit green chili. Sauté for about 30 seconds.
TIPKeep the heat on medium to prevent the spices from burning, which can make the khichdi bitter.Sauté the aromatics and vegetables.
- Add the chopped onion and sauté until it becomes soft and translucent, about 2-3 minutes.
- Add the chopped tomato and cook until it turns soft and mushy.
- Stir in the turmeric powder, diced carrots, and green peas. Mix well and cook for another minute.
Cook the khichdi.
- Add the drained rice and dal mixture to the cooker.
- Pour in 4 cups of water and add the salt. Stir everything together well.
- Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles.
- Turn off the heat and allow the pressure to release naturally.
TIPThe amount of water determines the consistency. Use 4 cups for a porridge-like texture; use 3.5 cups for a firmer khichdi.Garnish and serve.
Once the pressure has settled, open the cooker. Give the khichdi a good stir. If it seems too thick, you can add a little hot water to adjust the consistency. Garnish with fresh coriander leaves and serve hot with a side of plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can mash the khichdi slightly with the back of a ladle after cooking.
- 2A dollop of ghee added on top of the hot khichdi just before serving enhances its flavor and aroma.
- 3Feel free to add other easy-to-digest vegetables like zucchini, pumpkin, or French beans.
- 4If you don't have a pressure cooker, you can cook it in a deep pot with a lid. It will take about 30-40 minutes for the dal and rice to cook through.
- 5Khichdi thickens as it cools. Add a splash of hot water when reheating to restore its original consistency.
Adapt it for your goals.
Vegan
Replace the ghee with a neutral vegetable oil or coconut oil to make this recipe completely plant-based.
healthyHealthy
Use brown rice or quinoa instead of white rice for added fiber and nutrients. Increase the quantity of vegetables.
high proteinHigh protein
Stir in 100g of crumbled paneer or tofu after the pressure has released for an extra protein boost.
kid friendlyKid friendly
Skip the green chili and mash the cooked khichdi well to make it easier for young children to eat.
Why this is on our healthy list.
Easy to Digest
The combination of moong dal and rice is very light on the stomach, making it an ideal meal for all ages, including when recovering from illness.
Complete Protein Source
When rice and lentils are combined, they provide all the essential amino acids, forming a complete protein source, which is especially beneficial for vegetarian diets.
Rich in Fiber
The inclusion of vegetables like carrots and peas adds dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Gluten-Free and Nourishing
Naturally gluten-free, khichdi is a wholesome and nourishing meal that provides essential nutrients, making it a staple comfort food in Indian households.
Frequently asked questions
Yes, Vegetable Khichdi is considered very healthy. It's a balanced meal containing carbohydrates from rice, protein from lentils, and vitamins and fiber from vegetables. It is light, easy to digest, and often recommended during illness or for a light dinner.