Mixed Vegetable Khichdi

This one pot meal is a great idea for family picnics or when you go out camping. It can be made on a casual weekend just as easily. A no-nonsense protein filled rice recipe which is sure to be filling.

My husband and kids loved this with Boondi Raitha.

Check it out for Day 5 Week 1 of BM #27.

Ingredients - 

Rice 3/4 cup
Moong Dal about 1/4 cup or more if desired
Mixed Vegetables (I used Onions 1/4 cup, Tomatoes 1/2 cup, Carrots 1/2 cup, Beans 1/2 cup and Potatoes 1/4 cup) Salt and Chilli Powder as per taste
Turmeric 1/4 tsp
Mint Powder or Fresh mint as needed
Garam Masala 1/4 tsp
Seasoning (Oil 1 Tbsp, Cloves 3, Cinnamon 2 inches stick, Cardamom 1-2, Cumin Seeds 1/2 tsp)
Coriander leaves, chopped handful

Method Of Preparation -

In a heavy bottomed pan, heat oil and add all the ingredients for the seasoning. 

After the cumin seeds are brown, saute the onions until they are golden brown. Add the remaining vegetables and saute for a few minutes.

Sprinkle turmeric, mint powder, Garam Masala, salt and chilli powder and mix well. Add the moong dal and rice.

Mix well and add about 2 - 2 1/2 cups of water depending on whether you prefer a mushy khichdi or a fluffier one.


Cover and let it cook for about 20 min after which you might want to stir it so the bottom doesn't get burnt.

Keep an eye on it until the water is totally absorbed and the rice is cooked to your satisfaction. Mix in the chopped coriander leaves.

Remove from fire, garnish with ghee and toasted cashews and serve with Tomato Raitha or Boondi Raitha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 35 min
Serves 2-3