Masala Khichdi Recipe / Vegetable Dal Khichdi In Pressure Cooker

During this lockdown period, I prefer to make one pot meals for my weekend lunch. Last Sunday I made this masala khichdi with vegetables, rice, moong dal and spices easily in a pressure cooker instead of veg biryani. We all loved it very much. It was a tummy filling, healthy and tasty North Indian style lunch. Usually I make plain moong dal khichdi for Sendhil whenever he suffers from stomach upset problems for easy digestion.

This is the first time I made khichdi with vegetables and masala. Roasted papad, pickle and raita with onion or cucumber serves as the best side dish for this khichdi. So this recipe would be ideal for bachelors and working women as there is no grinding job and can be made easily in a pressure cooker. For variations, you can make this masala khichdi without vegetables, use toor dal instead of moong dal and modify it based on the ingredients available in your kitchen.

Also you can adjust the consistency of this khichdi slightly watery or thick as you like. Usually people use rice and water in the ratio of 1:4. You can use the same or add more water to adjust the consistency. Its a healthy wholesome meal for lunch or dinner. Friends, do try this yummy, easy masala vegetable khichdi. You will love it too ! Ok, lets check out this vegetable dal khichdi recipe with step by step pictures.

Masala khichdi Recipe / Vegetable Dal Khichdi Recipe in Pressure Cooker

Vegetable masala khichdi with rice, moong dal, vegetables and biryani spices easily in a pressure cooker.

Cuisine: North Indian

Category: Main course

Serves: Serves 2 to 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Raw rice or broken basmati rice - 1/2 cup Yellow moong dal - 1/2 cup Cooking oil / ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 Pepper corns - 5 Cumin seeds - 1/2 tsp Hing - 1/4 tsp Big onion - 1 Tomato - 2 Green chilli – 1 (slit) Red chilli – 1 Ginger garlic paste - 1/2 tsp Carrot - 1 Beans - 10 Green peas - a handful Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp (optional) Coriander leaves - to garnish Ghee - 1 tbsp ( Add before serving) Salt - as needed Water - 5 cups

HOW TO MAKE MASALA KHICHDI

1. Wash the rice, moong dal and set aside. You can soak it for 15 minutes if you wish.
2. Wash and chop the vegetables into small cubes. Set aside.
3. Heat ghee in a pressure cooker. Saute cinnamon, cloves, cumin seeds, hing, pepper corns.
4. Saute red chilli, green chilli and onion till transparent. 
5. Add ginger garlic paste and saute till raw smell goes off. 
6. Now add tomato and saute till mushy.
7. Add turmeric, chilli powder and required salt. Mix well.
8. Lastly add the chopped vegetables, mix quickly. 
9. Add garam masala powder. Mix quickly. Add  rice and moong dal.
10. Mix well. Add 4 to 5 cups of water, chopped coriander leaves.
11.  Pressure cook in low flame for 2 whistles. Open the lid after steam is released.
12. Mash well. Top it with ghee and serve hot with roasted papad, raita , pickle !

METHOD - STEP BY STEP PICTURES

Wash the rice and moong dal separately and soak for 15 minutes. In the mean time, chop the vegetables, onion and tomato. Heat ghee in a pressure cooker. Saute cinnamon, cloves. Add cumin seeds, hing, pepper corns and splutter. Add a red chilli, green chilli, chopped onion and saute till onion becomes transparent. Add ginger garlic paste and saute till raw smell leaves. Add chopped tomato and saute till mushy. Add turmeric powder, red chilli powder and salt. Lastly add the chopped vegetables, Mix well. Add garam masala powder and mix well. Add 4 to 5 cups of water,  chopped coriander leaves and mix well.  Check for taste, add more salt or spice powders if required. Close the cooker with lid. Keep the flame high till steam comes out. Put the weight valve and lower the flame completely. Pressure cook in very low flame for one or two whistles. Open the cooker after the steam is released. Mash the cooked rice, dal along with vegetables. Add 1/2 to 1 cup more hot water if the khichdi is too thick. Adjust salt accordingly. Top  it with ghee and serve hot with roasted papad, raitha or pickle as side dish. Enjoy !

Note

Rice + dal and water ratio is 1:4. But you can add 1:5 based on the consistency you like. Adjust the quantity of chilli powder, dhania powder and chillies as per your taste. You can skip garam masala powder. Its completely optional. But adding it gives a nice flavor. Don’t forget to add ghee at the end before serving. It adds a nice flavor and taste to the khichdi. Temper cumin seeds, hing in 1 tbsp ghee. Switch off the flame. Add 1/4 tsp of red chilli powder in hot ghee and pour over the khichdi. This step is optional.

Try this easy, yummy one pot masala khichdi and enjoy !

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