Vegetable Khichdi
Rice, lentils and vegetables cooked together in mild spices served with pickle and ghee- A simple yet delicious meal.
Equipment
- Pressure Cooker
- Big Pan
- Knifes and Chopping Board
Ingredients
- 1½ Cups Rice
- 1 Cup Masur Dal (Red Lentils)
- Water; amount mentioned in the recipe
- ½ tsp Turmeric Powder
- Salt; to taste
- 4 tbsp Peanuts and/or Cashews
- 2 tbsp Ghee
- 1 Bay leaf
- 1 tsp Cumin Seeds
- 1 Small Cinnamon Stick
- 2 Green Chillies; slit
- 1 Medium-Sized Onion; chopped
- 8-10 Fresh Curry Leaves
- 1 tbsp Ginger Garlic Paste
- 1 Carrot; Cut into cubes
- 7-9 French Beans; cut into pieces
- 1 Medium-Sized Potato
- 1 Small Capsicum
- ½ Cup Green Peas
- 4-5 Small Florets of Cauliflower
- 2 tbsp Chopped Fresh Coriander Leaves
- 1 Medium-Sized Tomato; chopped/thinly sliced
Instructions
- Combine red lentils and rice. Wash and let them soak for about 30 minutes.
- Add about 6 cups of water, salt and ¼ tsp turmeric powder and pressure cook them until soft.
- In a pan, heat ghee.
- Fry peanuts on medium heat. Once crispy, take them out. Keep them aside.
- In the same pan, with the rest of the ghee, fry cumin seeds.
- Add cinnamon stick, bay leaf, green chillies, curry leaves and chopped onion.
- Fry on medium heat till the onions turn translucent.
- Add ginger-garlic paste, followed by chopped carrots. Cook for about 30 seconds.
- Add potatoes, salt and ¼ tsp turmeric powder. Mix, cover and cook for another minute or two.
- Add cauliflower, capsicum and peas. Mix. Cover and cook on medium heat.
- Add chopped coriander leaves.
- Add chopped tomatoes. Cook till also the vegetables become tender.
- Now, move on to the cooked dal and rice. If the cooked dal and rice look too thick ( i.e. all the water is absorbed), add about 2 cups of water and mix.
- Add this to the cooked vegetables.
- Mix. Taste and adjust the salt. Garnish with fried peanuts and fresh coriander leaves.
- Serve hot with a spoon of ghee.