Vegetable Masala khichdi recipe with step by step photos. This is a spiced and tasty vegetable khichdi made with mixed vegetables, mung lentils, rice, onions, tomatoes, herbs and spices. It’s an excellent one-pot recipe when you’re too tired to cook! This masala khichdi makes for a comforting, delicious and healthy lunch or dinner paired with curd, papad and pickle.
This vegetable khichdi is 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 masala khichdi
- You can add veggies you like or the ones you want to use up quickly. The veggies that can be added are potatoes, cauliflower, green peas, carrots, french beans, brinjal, capsicum (bell pepper), cabbage, broccoli and zucchini.
- 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 adding water as needed. Just soak the rice+mung lentils in water for 30 minutes before cooking.
Serve vegetable khichdi hot or warm with a side salad, pickle, roasted papads or curd.
How to make 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 the water and keep the broken rice and lentils aside. Also chop the veggies and keep them aside.
2. Heat 1 tablespoon 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
- 2 green cardamom.
Saute till the spices crackle and become fragrant.
3. Then add ⅓ cup chopped onion.
4. Saute till the onions turn translucent stirring often.
5. Add 1 teaspoon of ginger garlic paste.
6. Stir and saute for a few seconds or 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 teaspoon turmeric powder, ¼ teaspoon red chili powder and a pinch of asafoetida (hing).
For a more spicy masala khichdi, add ½ teaspoon 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 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, then only 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.
More tasty recipes
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Masala Khichdi | Vegetable Khichdi
- 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
- 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.
- You can add veggies of your choice.
- You can vary the amount of spices as per your taste buds.
Nutrition Info (Approximate Values)
This Masala Khichdi post from the blog archives first published on February 2016 has been updated and republished on January 2023.