Vegetable Masala Khichadi recipe (वेज मसाला खीचडी)

A Culinary Comfort: Unveiling the Magic of Vegetable Masala Khichdi

There’s a certain magic in a one-pot meal, a dish that promises comfort, flavor, and simplicity. In Indian cuisine, two champions of this category reign supreme: khichdi and biryani. Today, we delve into the comforting world of Vegetable Masala Khichdi, a dish that’s perfect for busy weeknights, satisfying cravings, and even evoking a sense of home.

A Beginner’s Delight:

Many of us, especially those venturing out on our own for the first time, learn to appreciate the value of home-cooked Indian food even more acutely. And what better way to kickstart your culinary journey than with a dish like khichdi? It’s often one of the first things beginners learn to cook, simpler than a dal (lentil soup) yet bursting with flavor.

More Than Just Rice and Lentils:

Vegetable Masala Khichdi takes the classic khichdi base of rice and lentils and elevates it with a vibrant array of vegetables. Think colorful carrots, crisp green beans, and vibrant peas, all simmered together in a fragrant blend of spices. The result? A hearty, nourishing dish that’s both satisfying and comforting.

Ingredient Insights:

• The Lentil Powerhouse: Moong dal (split mung lentils) are traditionally used in this dish. They cook quickly and add a lovely texture. If unavailable, you can substitute another type of split lentil like masoor dal (red lentils).
• Vegetable Symphony: The beauty of this recipe lies in its versatility. Feel free to experiment with your favorite vegetables! Chopped cauliflower, bell peppers, or even corn can be added for a delightful variation.

Tips and Tricks:

• Soaking is Key: Soaking both the rice and lentils for at least 30 minutes before cooking helps them cook evenly and ensures a fluffy texture.
• Tempering Magic: The “tadka” (tempering) at the beginning with cumin seeds, asafoetida, and curry leaves adds a layer of warmth and aroma to the dish. Don’t skip this step!
• The Power of Spices: Turmeric adds a beautiful golden color and a touch of earthiness, while green chilies provide a subtle heat. Adjust the amount of chili to your preference.

Other Recipes You might Like: 

1. Stuffed Vegetable Khichdi
2. Saffron Rice – Microwave and Pan Method
3. Gujarati Sev Turai ki Sabji – Sev Turiya nu Shaak recipe

Serving Suggestions:

Vegetable Masala Khichdi is a complete meal in itself. But for a touch of extra indulgence, serve it with a dollop of yogurt, a side of raita (yogurt dip with cucumber), or some papadums (crispy lentil crackers).

Embrace the Comfort:

So, ditch the takeout menus and embrace the warmth of a home-cooked meal. This Vegetable Masala Khichdi recipe is simple to follow, uses readily available ingredients, and delivers a taste that’s both familiar and delightful. From busy weeknights to comforting weekend meals, this versatile dish is sure to become a staple in your kitchen.

Vegetable Masala Khichdi recipe (वेज मसाला खीचडी)

Masala Khichdi, a One pot meal with loads of vegetables and a tasty twist.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Khichdi

Cuisine Indian

Servings 4 servings

Calories 120 kcal

Ingredients

  

• 1/4 cup chopped carrots
• 1/4 cup chopped french beans
• 1/4 cup green peas
• 2 cups rice soaked
• 1 cup moong dal soaked
• 2 tbsp oil
• a pinch asafoetida
• 1 tsp cumin seeds
• 3-4 green chillies
• 1 tbsp chopped ginger
• 7-8 curry leaves
• 1 medium onion sliced
• 1 medium tomato roughly chopped
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• salt to taste
• a fresh coriander string to garnish

Instructions

 

• Heat oil in a pressure cooker. Add asafoetida, cumin seeds, green chillies, ginger and curry leaves and saute well.
  2 tbsp oil, a pinch asafoetida, 1 tsp cumin seeds, 3-4 green chillies, 1 tbsp chopped ginger, 7-8 curry leaves
• Add onion and mix well. Add tomatoes, mix well and cook for 2 minutes.
  1 medium onion, 1 medium tomato
• Add red chilli powder, turmeric powder and salt. Mix well and saute for a minute.
  1 tsp red chilli powder, 1/4 tsp turmeric powder, salt
• Add carrots, beans and green peas. Mix well.
  1/4 cup chopped carrots, 1/4 cup chopped french beans, 1/4 cup green peas
• Add dal and rice. Mix well and add 5-6 cups water. Stir to mix, cover and pressure cook for 15 minutes.
  1 cup moong dal, 2 cups rice
• Open the lid, add 2-3 cups water, mash a little and mix well. Adjust salt.
• Serve hot garnished with coriander spring.
  a fresh coriander string