Easy on digestion
Plant-forward
Vegetarian
Gluten-free

Everyday vegetable khichdi with curd

Name: Everyday vegetable khichdi with curd
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup rice (half katori); 1/2 cup moong dal (half katori); 2 cups mixed vegetables (carrot, beans, peas, lauki — whatever the fridge holds); 1 tsp jeera; 1/2 tsp haldi; 1 tbsp ghee; 4 cups water (more for a softer khichdi); 1 katori curd, to serve

Rice and moong dal cook down into a complete-protein meal that asks very little of a tired stomach — which is why khichdi is what Indian kitchens reach for on hard days.

Prep: 10 min
Cook: 25 min
Serves: 4
Meal: Dinner, Lunch

Jump to recipe

A bowl of vegetable khichdi with peas and carrot, with curd and cucumber on the side.

Ingredients

Serves 4

Household measures sit under each item.

½ cup rice half katori
½ cup moong dal half katori
2 cups mixed vegetables carrot, beans, peas, lauki — whatever the fridge holds
1 tsp jeera
½ tsp haldi
1 tbsp ghee
4 cups water more for a softer khichdi
1 katori curd, to serve

Method

Rinse rice and dal together until the water runs clearer.
Warm the ghee, crackle the jeera, then stir in the vegetables and haldi.
Add rice, dal, water and salt; pressure-cook until soft and comforting.
Rest for a few minutes, then serve with curd — and a spoon of ghee on top if the day calls for it.

Why this works

Vegetables simmered in rather than served beside means everyone at the table eats them without negotiation.

Notes & swaps

For elders or unwell days, cook softer with extra water.
A squeeze of lemon at the table helps the iron from the dal absorb.

Good for

Everyday vegetable khichdi with curd

Ingredients

Method

Why this works

Notes & swaps

Keep cooking.

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