One-Pot Meals: Spicy Vegetable Khichdi With Rice and Lentils
Spicy Vegetable Khichdi with Rice and Lentils
Vegetable Khichdi: A Wholesome One-Pot Meal
This morning, I was stressed because I needed to think of a dish that I could make easily, use for breakfast, and would travel well in a lunch box. The variety of veggies lying around my kitchen reminded me of vegetable khichdi. Many traditional Indian dishes include khichdi. It is made of rice, lentils, and vegetables. This makes a delicious dish that everyone in the household will enjoy. I was happy to make this dish for breakfast.
You should eat this khichdi hot with a teaspoon of ghee. A yogurt-based salad or raita on the side truly complements this dish. I bet that you will have a heavenly experience with this awesome breakfast.
Now, let me share the recipe for you.
How to Use Leftover Khichdi
Khichdi is a lentil-based dish. It gets thick when it is cold. Whenever you want to use cold khichdi, add some water, make it loose, and boil it to get back the right consistency.
Ingredients for Making This One-Pot Meal:
- 1 bowl small grain rice, I used Sona Masoori rice
- 1/2 bowl red lentils/masoor dal
- 1/2 bowl de-husked mung dal/moong dal
- 1/2 cup chopped onions
- 1 cup chopped tomatoes
- 1/4 cup cabbage, shredded
- 1/4 cup capsicum, diced
- 1/4 cup carrots, diced
- 1/2 cup potatoes, diced
- 1/4 cup french beans, cut into one inch pieces
- 1/2 cup spinach leaves, chopped
- 1/4 cup coriander leaves, finely chopped
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger-garlic-green chili paste, use 1/2 inch ginger, 4 garlic cloves, and 1 green chili
- 3/4 tsp garam masala powder
- 1/2 tsp coriander powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 tsp oil
- 1 1/2 tsp ghee
- 1 tbsp lemon juice
- 1 tsp or salt to taste
- whole garam masala spices, 1 inch cinnamon, 4-5 cloves, and 2 bay leaves
Step-By-Step Instructions and Images for Making a Spicy Vegetable Khichdi with Rice and Lentils:
- Wash rice and the lentils in water. Add some fresh water. Keep aside.
- Heat a pressure cooker base. Add oil and ghee to it. Throw in mustard seeds and cumin seeds. Let them crackle.
- Add whole garam masala spices. Saute on a very low fire for 10 seconds. Add chopped onions. Also add ginger-garlic-and green chili paste.
- Saute on a low fire till you get the roasted aroma of ginger and garlic.
- Now, add all chopped vegetables, reserving some chopped coriander leaves for garnishing. Add salt.
- Saute the contents for two minutes. Add red chili powder, coriander powder, turmeric powder, and garam masala powder. Mix well. Stir-cook for a minute. Add soaked rice-lentil mix. Cook for two minutes, stirring at intervals. Add 6 glasses of water. Keep the mix a little too thin, so that this lentil dish will get the proper consistency after cooking. This will also avoid the burning of khichdi in the bottom. Add lemon juice and some salt.
- Check for the taste. If you need, add some more salt. Make the mix boil for 3-4 minutes, stirring occasionally.
- Now cover the cooker with the lid. Place the weight. Cook up to 4 whistles and simmer for 2 minutes. Turn off the stove.
- Once the pressure releases naturally, remove the lid. Mix it once. Your spicy vegetable khichdi is ready! Serve it hot with a spoon of ghee on top. A yogurt side dish or raita goes well with this spicy dish. Enjoy eating!
Some Important Information About Khichdi:
1. You can use any vegetable of your choice in this recipe.
2. This is a filling dish.
3. You can use it for breakfast, lunch, or for dinner.
4. It is a wholesome food for all.
Nutritional Information of Spicy Vegetable Khichdi with Rice and Lentils:
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Carbohydrates 26 g||9%|
|Sugar 0 g|
|Fiber 5 g||20%|
|Protein 8 g||16%|
|Cholesterol 0 mg|
|Sodium 81 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|