Mughlai Vegetable Khichdi
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the moong dal slowly over low heat until just golden to unlock a nutty aroma without bitterness.
- 2Fry the onions until deep golden brown, not just translucent, for the signature Mughlai richness.
- 3Let the pressure release naturally so the grains and dal absorb excess moisture and stay creamy.
- 4Use whole spices like cardamom and cinnamon to infuse the ghee before adding vegetables.
- 5Soak the basmati rice for exactly 20 minutes to ensure separate, fluffy grains after pressure cooking.
- 6To prevent the khichdi from becoming mushy, resist the urge to stir vigorously once it is cooked.
- 7Store leftovers in an airtight container in the fridge for up to 2 days; reheat with a splash of water.
Adapt it for your goals.
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 proteinHigh-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.
jainJain
Omit onion, garlic, and ginger; replace with asafoetida (hing) in the tempering and use a pinch of ground fennel for a Jain-friendly version.
veganVegan
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.
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.
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.
