How to make Vegetable Khichdi Recipe - Tasty khichdi with vegetables in it.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice ( बासमती चावल ) , Split red lentil (masoor dal) ( मसूर दाल )

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.

For more recipes related to Vegetable Khichdi checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Spiced Kedgeree, Herbed Spring Onion Rice, Spinach Soy Milk Pulao, Saffron Vegetable Pulao. Or try out these recipes from Gujarati Cuisine like Gundar No Sandho, Sambhariya Bhinda , Dal Dhokli, Jain Vegetable Handvo.

Vegetable Khichdi Recipe Card

Vegetable Khichdi
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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Vegetable Khichdi

  • Basmati rice 2 cups

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

  • Onions, peeled 2 medium

  • Oil to deep fry

  • Sweet potato finely chopped 1 medium

  • Carrot finely chopped 1 small

  • Ladyfingers (bhindi) finely chopped 4-5

  • Green peas 1/2 cup

  • Pure ghee shelled 3 tablespoons

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Black peppercorns 6-7

  • Cinnamon 1 inch sticks

  • Cloves 4-5

  • Bay leaf 1

  • Tomato sliced 1 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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