Vegetables khichuri


Rice Ingredients:

Polao rice – 2 cups

Mug daal (lentil) – 1 cup

Ginger paste – 2 teaspoons

Garlic paste – ½ teaspoon

Ground turmeric – ½ teaspoon

Whole cumin – 1 teaspoon

Bay leaves – 2

Chopped onion – ½ cup

Green chili – 4 to 5

Salt – 1½ teaspoon

Oil – ¼ cup

Ghee – 2 tablespoons

Vegetable Ingredients:

Cauliflower pieces – 1 cup

Potato pieces – 1 cup

Beans – ½ cup

Sliced carrots – ½ cup

Sweet peas – ½ cup



Mix all the vegetables, except for the sweet peas, with a dash of salt and lightly fry in about 2 tablespoons of oil. Keep aside.

Clean the rice and daal together and drain the water out.

Mix with ginger, garlic, turmeric and bay leaves, and add 5 to 6 cups of warm water with salt. Start cooking over medium heat.

Stir a few times.

Once the mix starts boiling, add the fried vegetables, sweet peas and green chili.

Cover and keep over low heat.

Stir once again after 3 to 4 minutes and keep covered.

Once the water dries up after another 5 to 6 minutes, keep aside over very low heat to keep it warm.

Heat oil in a separate pan and brown the onions and cumin.

Once fried, add them to the rice and mix thoroughly but gently.

Keep the rice covered and turn off the heat after a couple of minutes.

Mix in the ghee before serving hot.



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