One-Pot Meals: 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, serve for breakfast, and pack well in a lunch box. The variety of veggies lying around my kitchen reminded me of vegetable khichdi. Many traditional Indian dishes include khichdi, which is a dish that includes rice, lentils, and vegetables. It makes a delicious meal that everyone in the household will enjoy, and I was happy to remember this recipe for breakfast.
You should eat this khichdi hot with a teaspoon of ghee on top. A yogurt-based salad or raita on the side is a truly wonderful complement, as well. I bet that you will have a heavenly experience with this awesome breakfast.
Now, let me share the recipe with you.
How to Use Leftover Khichdi
Khichdi is a lentil-based dish. It gets thick when it is cold. To reheat cold khichdi, add some water, loosen it up, and boil it to achieve the right consistency.
- 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 1-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 salt, or to taste
- whole garam masala spices, 1 inch cinnamon, 4-5 cloves, and 2 bay leaves
- Wash rice and the lentils in water. Add some fresh water. Set 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 over very low fire for 10 seconds. Add chopped onions and ginger-garlic-and green chili paste.
- Saute over low fire until you get the roasted aroma of ginger and garlic.
- Add all chopped vegetables, reserving some chopped coriander leaves for garnishing. Add salt.
- Saute the contents for 2 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 2 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 taste. If you need, add some more salt. 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 spoonful of ghee on top. A yogurt side dish or raita goes well with this spicy dish. Enjoy!
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.
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|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.|