Vegetable Khichdi
A simple, wholesome Indian vegetable khichdi — nutritious rice–dal porridge cooked with mixed vegetables. Balanced, light and beginner-friendly.
Ingredients
Equipment
Method
- Rinse the moong dal and rice under running water until water runs clear. Drain and keep aside.
- Heat oil or ghee in the pressure cooker on medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped mixed vegetables and sauté gently for 2-3 minutes.
- Add the rinsed dal and rice to the cooker. Stir gently to mix with vegetables and spices.
- Pour in water, add turmeric and salt. Stir once to combine.
- Close the pressure cooker lid and cook for 3 whistles (approx. 15–20 minutes). If using a pot, cover and cook until dal and rice are soft (about 25–30 minutes).
- Once pressure subsides, open carefully and stir khichdi. If too thick, add a little hot water to get desired consistency.
- Garnish with chopped cilantro (optional) and serve warm. Pair with yogurt, pickle or roasted papad.
Notes
Feel free to customize vegetables as per season or availability. For lighter khichdi, reduce oil/ghee and add more vegetables to boost fiber. Leftover khichdi tastes good reheated with a little water added.