Spicy & Healthy Mixed Vegetable Masala Khichdi

Name: Spicy & Healthy Mixed Vegetable Masala Khichdi
Total time: 1800 s
Yield: One pot meal
Cuisine: Indian
Ingredients: 2 cups Rice; 1 cup Split Moong Dal (Green); 1 large bowl Mixed Vegetables Potato,Onion,French Beans, Green Peas,Sweet Corn,Carrot; 1 tbsp Ginger-Garlic-Green Chilli Paste (or finely chopped); 4 cloves Garlic, sliced; 8–10 Cashew Nuts; 1 tsp Red Chilli Powder; 1 tsp Coriander Powder; 1 tsp Turmeric Powder; 1 tsp Khichdi Masala; Salt to taste; 2 tsp Ghee; 1 tsp Oil; 1 tsp Mustard Seeds; 1 pinch Asafoetida (Hing); 3 Cloves; 1 small Cinnamon Stick; 1 Bay Leaf; 1 Dry Red Chilli; 1 tsp Cumin Seeds; 2 glasses Water (or as required); 1 bowl fresh yogurt

Sangita Vyas @Sangit

Kenya

#CA26
#Week19
#DesiGoesFancy

Looking for a wholesome one-pot meal that's packed with vegetables, comforting, and full of flavor? This Mixed Vegetable Masala Khichdi is the perfect choice! Made with rice, split moong dal, fresh vegetables, aromatic whole spices, and a special khichdi masala, this recipe is nutritious, delicious, and incredibly easy to prepare. Serve it hot with chilled yogurt, pickle, or papad for a complete and satisfying meal.

#CA26
#Week19
#DesiGoesFancy

Sangita Vyas @Sangit

Kenya

#CA26
#Week19
#DesiGoesFancy

Saved

Ingredients

30 minutes

One pot meal

2 cupsRice
1 cupSplit Moong Dal (Green)
1large bowl Mixed Vegetables Potato,Onion,French Beans, Green Peas,Sweet Corn,Carrot
1 tbspGinger-Garlic-Green Chilli Paste (or finely chopped)
4 clovesGarlic, sliced
8–10 Cashew Nuts
Spice powders
1 tspRed Chilli Powder
1 tspCoriander Powder
1 tspTurmeric Powder
1 tspKhichdi Masala
Salt to taste
For Tempering
2 tspGhee
1 tspOil
1 tspMustard Seeds
1 pinchAsafoetida (Hing)
3Cloves
1small Cinnamon Stick
1Bay Leaf
1Dry Red Chilli
1 tspCumin Seeds
2 glassesWater (or as required)
1 bowlfresh yoghurt

Saved

Steps

30 minutes

1

Wash the rice and split moong dal thoroughly and soak them in clean water for about 20–30 minutes. Wash and drain all the vegetables. Chop them into bite-sized pieces and keep the ginger, garlic, and green chillies ready.
2

Heat the ghee and oil in a pressure cooker. Add the mustard seeds, cumin seeds, asafoetida, bay leaf, cinnamon, cloves, black pepper (if using), and dry red chilli. Sauté until aromatic. Add the ginger, garlic, green chillies, and cashew nuts. Sauté for a minute until fragrant.
3

Add the mixed vegetables and cook for 2–3 minutes, stirring occasionally. Pour in the required amount of water. Add the red chilli powder, coriander powder, turmeric powder, salt, and finally the khichdi masala. Mix everything well.
4

Drain the soaked rice and moong dal, add them to the cooker, and stir gently.
Close the lid and pressure cook for 3 whistles. Allow the pressure to release naturally.
5

Open the lid and gently mix the khichdi. Adjust the consistency by adding a little hot water if required.
Serve hot with chilled yogurt, pickle, papad, or a drizzle of ghee.

Tips

1) Soaking the rice and dal helps them cook faster and gives the khichdi a soft, creamy texture.
2) Feel free to use seasonal vegetables of your choice.
3) Adjust the amount of water depending on whether you prefer a thick or slightly runny khichdi.
4) Adding cashew nuts gives a rich taste and a delightful crunch.
5) For extra nutrition, you can add spinach or fresh fenugreek leaves
6) A spoonful of ghee just before serving enhances both the flavor and aroma.