How to make Vegetable Khichdi -
Tasty khichdi with vegetables in it.Delicious masala-stuffed vegetables, rice and dal are carefully cooked together in this one of a kind recipe. A great one dish meal, when served with buttermilk, also makes a fabulous potluck lunch.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Split red lentil (masoor dal) (मसूर दाल)
Cuisine : Gujarati
Course : Rice
For more recipes related to Vegetable Khichdi checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Vegetable Fried Rice Mexican Rice Egg Pulao-SK Khazana Soya Nugget Biryani - SK Khazana
Vegetable Khichdi Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetable Khichdi Recipe
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.
Nutrition Info
Calories : 3540 Kcal
Carbohydrates : 444.5 gm
Protein : 61.9 gm
Fat : 168.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
