Mughlai Vegetable Khichdi

Name: Mughlai Vegetable Khichdi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1 cup basmati rice (soaked for 20 min, drained); 0.5 cup moong dal (split yellow, dry roasted until light golden and aromatic); 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon stick; 1 pcs onion (medium, thinly sliced); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 1 pcs carrot (medium, diced small); 0.25 cup green peas (fresh or frozen); 1 pcs potato (medium, peeled and diced small); 0.5 cup cauliflower (small florets); 6 pcs beans (French beans, chopped into small pieces); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 3 cup water (for pressure cooking); 8 pcs cashew (halved); 1 tbsp raisins; 2 tbsp coriander leaves (chopped, for garnish); 0.25 cup yogurt (whisked, to serve on the side)

RATING

4.5/5(63)

TASTE SCORE

9/10

A royal twist on the humble khichdi, this Mughlai version is rich with aromatic spices, ghee, and an assortment of seasonal vegetables. The rice and moong dal meld together into a creamy, luxurious one-pot meal with a subtle nuttiness from fried onions and cashews.

PREP

20m

COOK

35m

SERVES

1 KATORI

417 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Soak the rice and roast the dal.
1.Wash basmati rice in 2-3 changes of water and soak in fresh water for 20 minutes. Drain.
2.In a heavy bottom pan over low heat, dry roast moong dal for 2-3 minutes until light golden and aromatic. Set aside.
TIPRoast the dal slowly on low heat — high heat will burn the dal from outside while leaving it raw inside.
temper · ~8 min
Fry the onions and whole spices.
1.Heat ghee in a pressure cooker over medium heat.
2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
3.Add sliced onion and sauté for 6-7 minutes until deep golden brown, stirring frequently.
4.Remove half of the fried onion and set aside for garnish.
TIPDon't rush the onions — deep browning is key to the Mughlai flavour. If they start to burn, add a tablespoon of water to slow the cooking.
saute · ~5 min
Sauté the vegetables and aromatics.
1.Add ginger paste, garlic paste, and slit green chilies to the remaining onions in the cooker. Sauté for 1 minute until raw smell disappears.
2.Add diced carrot, potato, cauliflower florets, beans, and green peas. Stir well.
3.Sprinkle turmeric powder, red chili powder, and half the salt. Sauté vegetables for 3-4 minutes until they begin to soften.
pressure cook · ~10 min
Pressure cook the khichdi.
1.Add drained rice, roasted moong dal, and remaining salt to the cooker.
2.Pour in 3 cups of water and stir everything well.
3.Close the pressure cooker lid and cook on medium heat. After the first whistle, reduce heat to low and cook for 2 more whistles.
4.Turn off the heat and let the pressure release naturally.
fry · ~2 min
Fry the cashews and raisins.
1.In a small pan, heat the remaining ghee from step 2 (or 1 tsp fresh ghee) over low heat.
2.Fry halved cashews until golden, about 1 minute.
3.Add raisins and fry for 30 seconds until they puff up. Remove immediately to prevent burning.
assemble · ~2 min
Finish and garnish the khichdi.
1.Open the pressure cooker once pressure has fully released. Fluff the khichdi gently with a fork.
2.Sprinkle garam masala over the khichdi and fold it in.
3.Transfer to a serving bowl. Top with reserved fried onions, fried cashews, and raisins.
4.Garnish with chopped coriander leaves and serve hot with a side of whisked yogurt.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the moong dal slowly over low heat until just golden to unlock a nutty aroma without bitterness.
2
Fry the onions until deep golden brown, not just translucent, for the signature Mughlai richness.
3
Let the pressure release naturally so the grains and dal absorb excess moisture and stay creamy.
4
Use whole spices like cardamom and cinnamon to infuse the ghee before adding vegetables.
5
Soak the basmati rice for exactly 20 minutes to ensure separate, fluffy grains after pressure cooking.
6
To prevent the khichdi from becoming mushy, resist the urge to stir vigorously once it is cooked.
7
Store leftovers in an airtight container in the fridge for up to 2 days; reheat with a splash of water.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace ghee with a neutral oil (like avocado or coconut oil) and reduce to 1 tbsp; skip the fried cashew and raisin garnish to cut fat while keeping the spice base.

high protein

High-protein

Swap half the moong dal with chana dal (split chickpeas) and add a cubed paneer in step 3; this boosts protein without altering the cooking time significantly.

jain

Jain

Omit onion, garlic, and ginger; replace with asafoetida (hing) in the tempering and use a pinch of ground fennel for a Jain-friendly version.

vegan

Vegan

Substitute ghee with coconut oil or a vegan butter, and serve with a side of coconut yogurt instead of dairy yogurt to keep it fully plant-based.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Moong dal provides a complete source of plant protein when paired with basmati rice, supporting muscle repair and satiety.

✓

High in Dietary Fibre

The mix of vegetables (carrot, peas, cauliflower, beans) and dal delivers fibre that aids digestion and blood sugar regulation.

✓

Good Source of Vitamins A and C

Carrots and green peas contribute beta-carotene and vitamin C, supporting immune function and eye health.

✓

Supports Gut Health

The live cultures in the side of yogurt and the prebiotic fibre from vegetables and dal promote a healthy gut microbiome.

QUESTIONS?

Frequently asked questions

Yes, use a heavy-bottomed pot: after sautéing, add 3.5 cups water, bring to a boil, then simmer covered for 25-30 minutes, stirring occasionally, until rice and dal are soft.

PAIRS WELL WITH