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Punjab · Lunch

Lentil & Vegetable Khichdi

Traditional Recipe 20: Lentil & Vegetable Khichdi recipe

🧺 Ingredients

• Basmati rice: 200g
• Split yellow lentils (moong dal): 150g
• Potatoes (diced 1/2 inch): 150g
• Carrots (diced 1/2 inch): 100g
• Peas (frozen): 80g
• Ghee: 30ml
• Cumin seeds: 5g
• Green chilies (whole): 2
• Ginger (sliced thin): 10g
• Salt: 10g
• Turmeric powder: 2g
• Water: 900ml
• Coriander leaves: 15g

👩‍🍳 How to make Lentil & Vegetable Khichdi

1. Rinse basmati rice (200g) and moong dal (150g) together in cold water 2-3 times until water runs clear.
2. Heat ghee (30ml) in a heavy-bottomed pot over medium heat (170°C). Add cumin seeds (5g), let them crackle for 15 seconds.
3. Add green chilies (2) and sliced ginger (10g), toast for 15 seconds until fragrant.
4. Add rinsed rice and dal, stir for 1 minute to coat with ghee.
5. Add diced potatoes (150g), carrots (100g), and peas (80g). Stir well.
6. Add water (900ml), turmeric powder (2g), and salt (10g). Stir to combine.
7. Bring to a boil over high heat (200°C). Once boiling, reduce heat to low (130°C), cover pot tightly with lid and aluminum foil.
8. Cook for 15 minutes without opening lid.
9. Turn off heat, let khichdi rest covered for 5 minutes.
10. Open lid, the rice and dal should be completely soft and broken down, mixture should be creamy.
11. Stir with a fork or spoon to mix well, breaking any lumps. Consistency should be porridge-like, not mushy.
12. Garnish with coriander leaves (15g). Serve hot with yogurt, pickle, or papad on the side.

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