How to make Mixed Vegetable Khichdi -
A tasty khichdi with vegetables in it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram, Rice (चावल)
Cuisine : Gujarati
Course : Rice
For more recipes related to Mixed Vegetable Khichdi checkout Masala Khichdi, Dal Khichdi, Dal Khichdi, Chilka Moongdal Khichdi . You can also find more Rice recipes like Egg Pulao-SK Khazana Sundried Tomato Risotto Herb Risotto Spinach Fried Rice
Mixed Vegetable Khichdi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegetable Khichdi Recipe
Split green gram 1 cup
Rice 1/2 cup
Potatoes peeled and quatered 2 small
Carrots 1/2 inch pieces 2 small
French beans 1/2 inch pieces 10
Green peas 1 cup
Cauliflower cut into florets 1/2 medium
Ghee 4 tablespoons
Asafoetida a pinch
Green chillies slit 2
Cumin seeds 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Black pepper powder 1/2 teaspoon
Fresh coriander leaves chopped a few sprigs
Method
Step 1
Wash rice and dal a couple of times. Soak together in four cups of water for fifteen minutes. Drain and keep aside. Heat two tablespoons of ghee in a pan, add asafoetida, slit green chillies and cumin seeds.
Step 2
When the seeds change colour add potatoes, carrots, French beans, green peas, cauliflower florets and sauté for two minutes. Add rice and dal and sauté for two to three minutes.
Step 3
Add four cups of hot water, turmeric power, salt and pepper powder and mix well. When the water comes to a boil, cover and cook over medium heat till done.
Step 4
Garnish with chopped coriander leaves, pour the remaining ghee and serve hot.
Nutrition Info
Calories : 2134 Kcal
Carbohydrates : 319.7 gm
Protein : 65.5 gm
Fat : 65.9 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.
