Vegetable Khichadi

Nutritious and comforting one-pot dish prepared by cooking rice, lentils and vegetables together.

Time: 20 minutes


Serves: 4

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  1. 1 cup basmati rice
  2. 3/4 cup moong dal (yellow split moong)
  3. 1 medium-sized onion, chopped
  4. 1 medium-sized potato, chopped
  5. 2 carrots, grated
  6. 1/2 cup peas
  7. 2 tablespoons ghee
  8. 1 teaspoon cumin seeds
  9. 1/4 teaspoon asafoetida
  10. 1 small stick of cinnamon
  11. 2-3 cloves
  12. 4-5 cloves of garlic, crushed
  13. 1 teaspoon freshly ground ginger
  14. 1 teaspoon freshly ground green chilli or to taste
  15. 1/2 teaspoon turmeric powder
  16. Salt to taste


  1. Wash the rice and mung dal together and soak it for 15 minutes.
  2. Heat the ghee in a large pan or pot. Add the cumin seeds, cinnamon stick, cloves and asafoetida.
  3. Add the onions, potatoes and grated carrots. Sauté for 2-3 minutes. Add the peas, salt , turmeric powder, green chilli and ginger. Mix well and cook for another 30 seconds.
  4. Add 4 cups of water and let it start boiling.
  5. Drain the soaked rice and mung dal. Add it to the pot.
  6. Cover the pot with a lid and cook on high heat for 1 minute. After 1 minute, reduce the heat to low and let it cook for 20 minutes. Do not uncover the pot before 20 minutes.
  7. Serve hot with pickle and onion salad.

Recipe Tips:

  • You can use any cooking oil instead of ghee but it tastes best when prepared with ghee.
  • You can prepare it without soaking the rice and dal if you don’t have time; you can just soak it while you are preparing your veggies.

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