Meal Prep · South Indian
Vegetable Khichdi
A wholesome and comforting South Indian one-pot meal packed with nutrition and flavor.
Ingredients
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Step-by-step- Wash rice and both dals thoroughly. Soak them together in water for 15-20 minutes, then drain and set aside.
- Heat ghee or oil in a pressure cooker over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
- Add chopped onion and sauté until translucent. Stir in grated ginger and green chilies, cooking for another minute until fragrant.
- Add chopped tomatoes and mixed vegetables. Cook for 3-5 minutes until the vegetables are slightly softened and the tomatoes begin to break down.
- Stir in turmeric powder, red chili powder (if using), coriander powder, and garam masala. Cook for 1 minute, stirring constantly, until aromatic.
- Add the drained rice and dal mixture to the cooker. Sauté for 2 minutes, gently mixing everything together to coat the grains.
- Pour in 6 cups of water and add salt to taste. Stir well to combine all ingredients.
- Close the pressure cooker lid and cook for 3-4 whistles on medium-high heat. Let the pressure release naturally before opening the lid.
- Gently mix the khichdi. If it’s too thick, add a splash of hot water and stir. Garnish with fresh coriander leaves and an extra dollop of ghee if desired. Serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 13 g |
| Carbohydrates | 65 g |
| Fat | 9 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled khichdi in an airtight container. Reheat gently, adding a little water if needed to restore consistency.
Freezer Up to 2 months
Portion cooled khichdi into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a splash of water or broth to loosen. Alternatively, microwave in 1-minute intervals, stirring between each, until heated through.
Chef’s Corner
- For an extra layer of flavor, add a fresh tempering of mustard seeds, curry leaves, and a pinch of hing in ghee just before serving.
- Adjust the amount of water to achieve your preferred khichdi consistency; some prefer it thicker, others runnier.
- Feel free to customize with your favorite vegetables like spinach, green beans, or even bottle gourd for added nutrition.
- Soaking the rice and dal helps them cook more evenly and results in a softer, more comforting texture.
