Vegetable Masala khichdi recipe with step by step photos – spiced and tasty vegetable khichdi made with mix vegetables, mung lentils, rice and spices.
A delicious variation of a khichdi that is slightly spicy and includes mix veggies. Warm, comforting and nutritious.
I started cooking this particular masala khichdi many years back and still do. It is one of our favorite rice-lentils based one-pot recipe. Any khichdi variety is quick to prepare in a pressure cooker and so is this vegetable khichdi. Thus a better cooking option after a tiring day.
Tips for making veg masala khichdi
- You can add veggies you like or the ones you want to use up quickly.
- Usually, the veggies that I add in this masala khichdi are the usual mix of carrots, capsicum, cauliflower, peas, potatoes and french beans. However, I also add one more veggie and that is brinjal or aubergines. So whenever there are brinjals in the fridge, I add them to the masala khichdi. In the recipe post, I have not added brinjals. But if you do have them, then do add. They give a very nice taste in the masala khichdi.
- Depending on the amount of water added, you can make a porridge-like consistency or keep a pulao like consistency in the masala khichdi. So choose whatever you prefer.
- The entire recipe has been made in a pressure cooker. Though you can also make it in a pan. Just soak the rice+mung lentils in water for 30 minutes before cooking.
Serve vegetable khichdi with a side salad, pickle, roasted papads or curd.
How to make vegetable masala khichdi
1. Take ⅓ cup broken rice or any regular rice and ⅓ cup moong dal (husked split mung lentils) in a bowl. Rinse with water a couple of times. Drain and keep aside. Also chop the veggies and keep aside.
2. Heat 1 tbsp ghee or oil in a pressure cooker. Add the following garam masala or whole spices – ½ teaspoon cumin seeds, 1 small to medium tej patta (Indian bay leaf), ½ inch cinnamon, 2 cloves and 2 green cardamoms. Saute till the spices crackle and become fragrant.
3. add ⅓ cup chopped onion.
4. Saute till the onions turn translucent.
5. Add 1 tsp ginger garlic paste.
6. Stir and saute till the raw aroma of ginger-garlic goes away.
7. Add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped).
8. Saute for a minute or two.
9. Then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (hing). For a more spicy khichdi, add ½ tsp red chili powder. Saute for a minute.
10. Add the rice and moong dal.
11. Mix the rice and moong dal with the rest of the ingredients.
Cooking masala vegetable khichdi
12. Add 2 cups of water. This much amount of water gives a vegetable khichdi which has a consistency not like a porridge, but not even dry like a Pulao. for a more liquid consistency in the khichdi, you can increase the amount of water to 2.5 to 3 cups.
13. Season with salt as per your taste.
14. Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.
15. Serve vegetable khichdi hot drizzled with a teaspoon of ghee, if you prefer. Accompany a side veggie salad, raita, pickle or plain curd by the side. You can also garnish it with a few coriander leaves.
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Masala Khichdi (Mix Veggies)
By Dassana Amit
Ingredients
- ⅓ cup broken rice or any regular rice
- ⅓ cup moong dal (mung lentils)
- 1 tablespoon Ghee
- ½ teaspoon cumin seeds
- 1 small to medium tej patta (indian bay leaf)
- ½ inch cinnamon
- 2 cloves
- 2 green cardamoms
- 1 medium onion chopped or ⅓ cup chopped onion
- 1 teaspoon Ginger-Garlic Paste or 3 to 4 medium garlic and ½ inch ginger - crushed to a paste in mortar-pestle
- 1 small to medium tomato or ¼ to ⅓ cup chopped tomatoes
- 1 or 2 green chilies - chopped
- 1 to 1.25 cups mixed chopped veggies
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 pinch asafoetida (hing)
- 2 cups water
- a few chopped coriander leaves for garnish optional
- salt as required
Instructions
preparation
- Take rice and moong dal in a bowl. Rinse with water for a couple of times. Drain and keep aside.
- Also chop the veggies and keep aside.
making masala vegetable khichdi
- Heat 1 tbsp ghee or oil in a pressure cooker.
- Add the following garam masala or whole spices - 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, 2 green cardamoms. Saute till the spices crackle and become fragrant.
- Add 1/3 cup chopped onion and saute them till they turn translucent.
- Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
- Add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). Saute for a minute or two.
- Then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add 1/2 tsp red chili powder. Saute for a minute.
- Add the rice and moong dal. Mix the rice and moong dal with the rest of the ingredients.
- Add 2 cups water. This much amount of water gives a masala khichdi which has a consistency not like a porridge, but not even dry like a pulao. For a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
- Season with salt. Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.
- Serve vegetable khichdi hot drizzled with a teaspoon of ghee if you prefer. Accompany a side veggie salad, raita, pickle or plain curd by the side.
- You can also garnish it with a few chopped coriander leaves if you want.
Nutrition Info Approximate values
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