Vegetable Khichdi Recipe - Tasty khichdi with vegetables in it.

This is an exclusive website recipe.

Main Ingredients : Basmati rice, Split red lentil (masoor dal)

Cuisine : Gujarati

Course : Rice

Vegetable Khichdi

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Vegetable Khichdi Recipe - how to make Vegetable Khichdi

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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Basmati rice 2 cups

  • Split red lentil (masoor dal) 1/4 cup

  • Onions, peeled2 medium

  • Oil to deep fry

  • Sweet potato finely chopped1 medium

  • Carrot finely chopped1 small

  • Ladyfingers (bhindi) finely chopped4-5

  • Green peas 1/2 cup

  • Pure ghee shelled3 tablespoons

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Black peppercorns 6-7

  • Cinnamon 1 inch sticks

  • Cloves 4-5

  • Bay leaf 1

  • Tomato sliced1 medium

  • Turmeric powder 1/2 teaspoon

  • Coconut milk 1 cup

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Soak rice and dal in four cups of water for half an hour. Drain and set aside.

Step 2

Slice one onion and chop the other. Heat sufficient oil in kadai. Deep fry sliced onion till golden brown.

Step 3

Remove and drain on absorbent paper. Deep fry sweet potato, carrot and lady finger, one by one, till light golden.

Step 4

Drain on absorbent paper. Heat pure ghee in pan. Add caraway seeds, peppercorns, cinnamon, cloves and bay leaf.

Step 5

Add chopped onion. Sauté for half a minute and add fried onion and turmeric powder. Add rice and dal. Sauté for three to five minutes.

Step 6

Add coconut milk and salt. Add sweet potato, carrot, lady finger and green peas.

Step 7

Stir well and add three cups of water.

Step 8

Bring to a boil, reduce heat, and cook, covered, for ten to fifteen minutes. Serve hot, garnished with coriander leaves.

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