Brief:
A nourishing masala khichdi made with rice and yellow moong dal, this recipe folds in mixed vegetables. It is tempered with fenugreek, coriander, ginger, and turmeric using ghee or mustard oil. Steps include soaking grains, grinding spices, sautéing, simmering until tender, and finishing with fresh coriander, lime, salt, and pepper. It’s easy to digest, wholesome, and highlights the use of high-quality organic spices.
Try out our Masala Khichdi recipe with veggies, a perfect companion to the best organic spices. This blend combines rice and dal for a satisfying meal any time of day and is gentle on digestion.
Ingredients:
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1/2 cup rice (soaked)
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1/4 cup yellow moong dal (soaked)
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1/2 tablespoon fenugreek seeds
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1 teaspoon coriander seeds
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1 teaspoon ginger powder
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1 teaspoon turmeric powder
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1-2 teaspoons salt (to taste)
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1/4 cup chopped onion
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2 tablespoons chopped fresh coriander (cilantro)
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Lime wedges
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Black pepper (to taste)
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3 cups water
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Vegetables: tomato, potatoes, beans, diced carrots (or any vegetables you wish to add)
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1/2 tablespoon ghee or mustard oil
Instructions:
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Soak the rice and yellow moong dal for at least 1 hour, then rinse well.
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Finely grind the fenugreek seeds and coriander seeds.
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In a saucepan, heat the ghee or mustard oil over medium heat. Add the ground fenugreek and coriander; stir for 20-30 seconds. Add the ginger powder and a pinch of salt.
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Add the vegetables and reduce the heat. Cover and cook for 15-20 minutes until the vegetables are semi-cooked.
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Stir in the rice and moong dal until they are well coated with the spices and mixed with the vegetables.
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Add the water and the turmeric powder. Stir to combine.
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Cover and cook for 15-20 minutes.
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Check doneness: the moong dal and rice should be fully tender. If not, add a little more water and continue cooking until soft.
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Adjust salt and add black pepper to taste. Stir in the chopped fresh coriander.
Serving:
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Spoon the cooked khichdi into bowls.
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Finish with lime juice and, if desired, an extra pinch of salt and black pepper.
Findings:
Try this khichdi recipe with veggies the next time you want a delicious, nutritious, and filling meal. Remember to buy the best organic spices online to bring out the flavors and health benefits of the dish; your body and taste buds will love it.
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FAQs:
1. Do I need to soak the rice and yellow moong dal?
Yes. Soak both for at least 1 hour, then rinse well. This helps them cook evenly and become tender, supporting the recipe’s aim of a nourishing, easy-to-digest khichdi.
2. Which cooking fat should I use, and how do I temper the spices?
Use either ghee or mustard oil as the recipe suggests. Heat it on medium, add the finely ground fenugreek and coriander seeds, and stir for 20-30 seconds, then add the ginger powder and salt. For a fully plant-based option, choose mustard oil instead of ghee.
3. What vegetables can I add, and when do I add them?
Tomatoes, potatoes, beans, and diced carrots work well, plus any other vegetables you like. Add them right after tempering the spices, reduce the heat, cover, and cook 15-20 minutes until semi-cooked. Then stir in the soaked rice and moong dal, so they’re well coated with the spiced veggies.
4. How much water should I use, and how do I know it’s done?
Add 3 cups of water along with the turmeric powder. Cover and cook for 15-20 minutes, then check that the rice and moong dal are fully tender. If they’re not done or the mixture looks dry, add a bit more water and continue cooking until everything is soft.
5. When should I add salt, pepper, lime, and fresh coriander?
A first pinch of salt goes in with the ginger powder during tempering. After cooking, adjust the salt and black pepper to taste, then stir in the chopped fresh coriander. For serving, finish with lime juice and more salt and pepper if you like.