Dal Vegetable Khichdi a simple, spicy, healthy rice and lentil based dish ideally served for lunch and dinner. This dish is a tempting and nutritious comfort food from Indian cuisine. Detailed recipe is available in description section of this video.

Recipe:

Ingredients:

  • Tuvar Dal (Yellow Split Pigeon Peas) – One cups.  Rinse under running water couple of times and soak it in fresh water for at least 30 minutes.
  • Moong Dal (Yellow Split Lentil) – 1/4th cup.  Rinse under running water couple of times and soak it in fresh water for at least 30 minutes.
  • Basmati Rice (or any rice) – 2 cups. Rinse under running water couple of times and soak it in fresh water for at least 30 minutes.
  • Dahi (Yoghurt) – 2 cups.  Whisked.
  • Mutter (Green Peas) – 3/4th cup.
  • Gajjar (Carrot) – 3/4th cup. Cut in to one-inch size and soaked in water.
  • Beans – One cup. Cut in to one-inch size.
  • Aaloo (Potato) – 3/4th cup. Cut in to one-inch size and soaked in water.
  • Hari Mirchi (Green Chili) – 2 medium size. Slit from middle.
  • Adrak (Ginger) – One and half tsp. Roughly chopped.
  • Lassun (Garlic) – Two and half tbs. Roughly chopped.
  • Pyaz (Onion) – 2 large size. Sliced.
  • Gur (Jaggery) powder – One and half tsp.
  • Kasuri Methi (Dried Fenugreek Leaves) – One and half tsp.
  • Haldi (Turmeric) powder – Half tsp.
  • Dhaniya (Coriander) powder – 2 tbs.
  • Jeera (Cumin) powder – One tsp.
  • Garam Masala powder – One tsp.
  • Kashmiri Red Chili powder – 2 tbs.
  • Cooking Oil – 2 tbs.
  • Ghee (Clarified Butter) – 5 tbs.
  • Tomato – 2 medium size. Coarsely chopped.
  • Jeera (Cumin) seeds – 1 tsp.
  • Choti Elaichi (Green Cardamom) – 6 pieces.
  • Salt to taste.

Method:

  • Take a large size Pressure Cooker.  Add ghee and cooking oil.  Heat it up.
  • Once ghee is hot, add jeera seeds and choti elaichi.  Allow it to crackle.
  • Add chopped sliced hari mirchi, adrak and lassun and sauté it for few seconds on high flame.
  • Add sliced pyaz and mix it well.  Fry the pyaz until it becomes translucent on high flame.
  • Add chopped beans and mix it well.  Sauté it for few minutes on high flame.
  • Add chopped Gajjar (separate the water) and mix it well. Sauté it for few minutes on high flame.
  • Add chopped potatoes (separate the water) and mix it well. Sauté it for few minutes on high flame.
  • Add mutter and mix it well.  Sauté it for few minutes on high flame.
  • Add kashmiri red chilli powder, dhaniya powder, jeera powder, haldi powder, garam masala powder, kasuri methi, salt to taste, gur powder, in to the cooked and mix it well.  Fry it for 2 minutes on medium flame.
  • Add chopped tomatoes and mix it well.  Fry the tomatoes on medium to high flame for 2 to 3 minutes.
  • Add soaked Tuvar dal and moong dal (separate water from it) and mix it well.  Let the Dal coat with all the powdered masalas.
  • Add soaked rice (separate water from it) and mix it well.  Let the Rice coat with all the powdered masala.  Stir it on high flame.
  • Add whisked dahi and mix it well.  Stir it on high flame for 2 to 3 minutes on high flame.
  • Add 7 to 8 cups water in it.  Mix it well.
  • Cover the pressure cooker with its lid and tight shut it.
  • Reduce the flame from low to medium.
  • Pressure Cook the Dal Vegetable Khichdi up to five to six cooker whistle.
  • Turn off the flame after 5 to 6 whistle.  Leave it to cool down.
  • Open the pressure cooker lid after cool down. 
  • Dal Vegetable Khichdi is ready to be served. 
  • Serve hot Dal Vegetable Khichdi on a serving plate along with Mango Pickle and Pappad.  Garnish it with fresh chopped coriander leaves.
  • Happy Eating.