Masala Khichdi | Vegetable Khichdi
View original ↗
Dassana's Veg Recipes · by Dassana Amit★ 4.9 (29)

Masala Khichdi | Vegetable Khichdi

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 30%
CARBS 70G69% OF CAL
11G FIBER50G OTHER9G TOTAL SUGAR
FAT 9G20% OF CAL
4G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavorful one-pot rice and lentil dish sautéed with onions, tomatoes, and warm spices like cumin, cinnamon, and cardamom. Serve it hot with yogurt, pickles, or papadums.

mainindiangrain bowlgluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • ⅓ cup broken rice (or any regular rice)
  • ⅓ cup moong dal ((mung lentils))
  • 1 tablespoon ghee
  • ½ teaspoon cumin seeds
  • 1 small to medium tej patta ((indian bay leaf))
  • ½ inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 medium onion (chopped or ⅓ cup chopped onion)
  • 1 teaspoon ginger garlic paste (or 3 to 4 medium garlic and ½ inch ginger - crushed to a paste in mortar-pestle)
  • 1 small to medium tomato (or ¼ to ⅓ cup chopped tomatoes)
  • 1 or 2 green chilies (- chopped)
  • 1 to 1.25 cups mixed chopped veggies (– carrots, green peas, cauliflower, potato, french beans, capsicum or preferred veggies)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 1 pinch asafoetida ((hing))
  • 2 cups water
  • a few chopped coriander leaves for garnish (optional)
  • salt as required
PREP
10M
SODIUM
547MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.