Vegetable Khichdi – A Comforting Masala Twist

A simple one-pot meal where pure spices bring warmth, balance, and depth.

Serves: 3–4

Prep time: 10 minutes
Cook time: 25–30 minutes

Ingredients

• ½ cup rice

• ½ cup yellow moong dal

• 2 tbsp ghee or oil

• 1 tsp Alburyani Cumin Seeds

• ½ tsp Alburyani Turmeric Powder

• 1 tsp Alburyani Coriander Seeds, coarsely ground

• ½ tsp Alburyani Black Pepper Powder, coarsely ground

• 1 tsp Alburyani Red Chilli Powder (optional, adjust to taste)

• 1 cup mixed vegetables (carrot, beans, peas)

• Salt to taste

• 4 cups water

• Fresh coriander for garnish

Method

1. Wash and soak rice and moong dal together for 10 minutes.

2. Heat ghee or oil in a pressure cooker or deep pot. Add the cumin seeds and let them release their aroma.

3. Add vegetables and sauté briefly.

4. Stir in turmeric, coriander powder, black pepper, red chilli powder, and salt.

5. Add soaked rice and dal, followed by water. Mix well.

6. Pressure cook for 3 whistles (or simmer covered until soft and well cooked).

7. Gently mash for a creamy consistency if desired.

To Serve

Serve hot with a dollop of ghee, and a squeeze of lemon and freshly roasted papads. Goes well with curd too. Perfect for busy weekdays, light dinners, or when you simply want comfort in a bowl.