I started cooking this particular masala khichdi many years back and still do. It is one of our favorite rice-lentils based one-pot recipe. 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.
Tips For Making Veg Masala Khichdi
You can add veggies you like or the ones you want to use up quickly.
Usually, the veggies that I add in this masala khichdi are the usual mix of carrots, capsicum, cauliflower, peas, potatoes and french beans. However, I also add one more veggie and that is brinjal or aubergines. So whenever there are brinjals in the fridge, I add them to the masala khichdi. In the recipe post, I have not added brinjals. But if you do have them, then do add. They give a very nice taste in the masala khichdi.
Depending on the amount of water added, you can make a porridge-like consistency or keep a pulao like consistency in the masala khichdi. So choose whatever you prefer.
The entire recipe has been made in a pressure cooker. Though you can also make it in a pan. Just soak the rice+mung lentils in water for 30 minutes before cooking.
⅓ cup broken rice or any regular rice
⅓ cup moong dal (mung lentils)
1 tablespoon ghee
½ teaspoon cumin seeds
1 small to medium tej patta (indian bay leaf)
½ inch cinnamon
2 green cardamoms
1 medium onion chopped or ⅓ cup chopped onion
1 teaspoon ginger garlic paste or 3 to 4 medium garlic and ½ inch ginger – crushed to a paste in mortar-pestle
1 small to medium tomato or ¼ to ⅓ cup chopped tomatoes
1 or 2 green chilies – chopped
1 to 1.25 cups mixed chopped veggies
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
1 pinch asafoetida (hing)
2 cups water
a few chopped coriander leaves for garnish optional
salt as required
Take rice and moong dal in a bowl. Rinse with water for a couple of times. Drain and keep aside.
Also chop the veggies and keep aside.
Making masala vegetable khichdi :-
Heat 1 tbsp ghee or oil in a pressure cooker.
Add the following garam masala or whole spices – 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, 2 green cardamoms. Saute till the spices crackle and become fragrant.
Add 1/3 cup chopped onion and saute them till they turn translucent.
Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
Add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). Saute for a minute or two.
Then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add 1/2 tsp red chili powder. Saute for a minute.
Add the rice and moong dal. Mix the rice and moong dal with the rest of the ingredients.
Add 2 cups water. This much amount of water gives a masala khichdi which has a consistency not like a porridge, but not even dry like a pulao. For a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
Season with salt. Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.
Serve vegetable khichdi hot drizzled with a teaspoon of ghee if you prefer. Accompany a side veggie salad, raita, pickle or plain curd by the side.
You can also garnish it with a few chopped coriander leaves if you want.