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Vegetable Khichdi

Vegetable Khichdi

Vegetable khichdi.

“Vegetable khichdi is one of those quick vegetarian main dishes that my mom would put together in a pinch. Now, as a mom in a house where not everyone is vegetarian, I’ll make khichdi when I need a quick meal and serve it with fish – then everyone at the table is satisfied.”

Vegetable Khichdi 

Serves | 2 |

  • ½ cup short-grain rice, rinsed
  • ¼ cup yellow moong dal (split and skinless), rinsed
  • ¼ cup chilke wali moong dal, rinsed
  • 1 ½-inch piece ginger, minced
  • 2 cloves garlic
  • 1 green chile
  • 3 Tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 dried red chiles
  • ½ cup chopped red onion
  • ¼ cup chopped tomato
  • ¼ cup chopped carrot
  • ¼ cup green peas
  • ¼ cup chopped green bell pepper
  • ¼ cup peeled and cubed potatoes
  • 1½ tsp red chile powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • salt, to taste
  • 2½ cups water

| Preparation | In a bowl of water, soak rice and dals, 30 minutes. Using a mortar and pestle, crush ginger, garlic and green chile until a paste forms.

In a medium saucepan set over medium heat, add oil. Once oil is hot, add mustard seeds. When they begin to pop, add cumin seeds; sizzle, a few seconds. Add red chiles, onion and ginger-garlic-green chile paste; cook until onion is soft and translucent, approximately 10 minutes. Add all remaining ingredients, except water; stir until well combined. Add water; reduce heat to low and cook until vegetables are almost cooked through, approximately 10 minutes (add more water as needed to achieve a soupy texture, if desired). Add drained rice and dals; increase heat and bring mixture to a boil. Lower heat again and simmer until rice and dal are soft, approximately 20 minutes. Remove from heat, cover and let stand, approximately 5 minutes. Serve hot.

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