Rice & Lentil Vegetable Khichdi
A wholesome Indian one-pot meal of rice, moong dal and seasonal vegetables — healthy, easy to cook and gentle on digestion.
Ingredients
Equipment
Method
- Wash rice and moong dal together under running water until water runs mostly clear. Drain and keep aside.
- Heat oil or ghee in a pressure cooker on medium flame. Add cumin seeds and let them crackle.
- Add the ginger-garlic paste, sauté for 30 seconds until raw smell goes away.
- Add mixed vegetables and sauté for about 2 minutes.
- Sprinkle turmeric powder, red chilli powder (if using) and salt. Stir to mix.
- Add the washed rice and moong dal. Mix well with the vegetables and spices.
- Pour in water. Stir gently, close the lid. Cook for 3–4 whistles on medium heat (about 10–12 minutes).
- Once pressure releases naturally, open cooker. Stir khichdi gently and check consistency. If too thick, add a little hot water and simmer for 2 minutes.
- Garnish with chopped coriander leaves and serve hot with plain yogurt or pickles.
Notes
You can use brown rice instead of white rice for added fiber. Adjust water based on whether you want a thick or slightly runny khichdi. For a lighter version, use just 1 teaspoon oil and add more vegetables for volume.