Mix Vegetable Masala Khichdi | Toor & moong dal masala khichdi

Mix vegetable masala khichdi is very delightful, spiced, and tasty, made with mixed vegetables, mung lentils, rice, and spices. khichdi recipe has always been India’s comfort food, and perhaps the most common food in every Indian household. Being so common adds versatility and variation to this delicacy which changes with each region. Masala khichdi recipe or vegetable khichdi is one such recipe that has a strong connection to pulav or pulao recipes. A delicious variation of a khichdi that is slightly spicy and includes mixed veggies. Warm, comforting, and nutritious. It is one of our favorite rice-lentils-based one-pot recipes. Any khichdi variety is quick to prepare in a pressure cooker and so is this vegetable khichdi. Thus a better cooking option after a tiring day. 

I still remember how my mom used to cook this recipe! She often cooks this in an open container which use to make her involved in the whole process of preparation. The taste obviously changes in that long process but this one-pot is almost similar to that, as the steps of preparation are almost similar. I am following the same process, the difference is just it takes less time and I am doing it in a cooker.

Let’s learn step by step process to prepare this recipe along with photographs.

Mix Vegetable Masala Khichdi | Toor & moong dal masala khichdi

• ¼ Cup Rice (Soaked for 1 hour )
• ¼ Cup Mung and toor lentils (Each mixed together and soaked for 1 hour )
• 1½ tsp Salt (As per the taste )
• 2 tsp Clarified butter (Each for cooking and tempering )
• ½ tsp Cumin seeds
• 1 Piece Small-sized onion (Chopped )
• 1 Piece Slit Green Chilli
• 1 Piece Small-sized carrot chopped
• 1 Piece Small-sized tomato chopped
• 1 tsp Turmeric powder
• 1 tsp Sabji masala powder
• 1 Piece Dried red chilli
• 3 Piece Garlic pods
• ¼ Cup Green Peas

1. In a cooker add 1 tsp of clarified butter, splutter cumin seeds.

   
   
   

2. Add chopped onion let it turn translucent, then add slit green chillies and chopped tomato, fry unless tomatoes turn soft.

   
   
   

3. Add chopped carrot and fry for some time, then add green peas, followed by salt, turmeric powder. Then add soaked rice and lentils fry for sometimes then add sabji masala powder and mix well.

   
   
   

4. Add 2 cups of water and cook with 2 whistles.

   
   
   

5. After pressure releases, add 1 cup of water, then mix it well on a medium flame.

   
   
   

6. Prepare the tempering by adding 1 tsp of clarified butter, 1 dried red chilli, 2 pods of garlic and let it splutter.

   
   
   

7. Serve it with curd, papad, pickles & clarified butter.

   
   
   

Breakfast, brunch, dinner, lunch

Indian

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