Healthy Vegetable Khichdi
A simple, nutritious and easy-to-cook Indian khichdi made with rice, lentils and vegetables — perfect for a balanced meal any day.
Ingredients
Equipment
Method
- Wash rice and moong dal thoroughly until water runs clear. Soak for 5-10 minutes (optional).
- Heat ghee or oil in a pressure cooker or heavy pot. Add cumin seeds and let them sputter.
- Add chopped carrots, peas and spinach (if using). Stir for a minute.
- Add drained rice and moong dal. Stir gently so grains don’t stick.
- Add turmeric powder and salt, mix well. Pour in water and stir.
- Close the lid. If using a pressure cooker, cook for 2 whistles on medium flame. If using pot, cover and simmer for 15-20 minutes until rice and dal are soft.
- Once pressure settles, open carefully. Stir khichdi to mix vegetables evenly and adjust consistency with water if needed.
- Serve hot. Optionally garnish with chopped coriander or a dollop of ghee. Enjoy with yogurt or pickle.
Notes
You can use brown rice instead of white rice for added fibre. For more protein, add a spoon of cooked green peas or serve with plain curd.