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Khichdi Bowl with Salad/Veggie Toppings

Rice and moong dal cooked into a soft stew and topped with quick pickled veggies or salsas

Course: dinner, lunch
Cuisine: Indian
Keyword: healthy, khichdi, vegan, vegetables
Servings: 4 people
Khichdi Base
  • 1 cup White Rice
  • 1 cup Split Moong Dal
  • 2 tbsp Olive Oil
  • 3-4 pinches Hing
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Turmeric Powder
  • Salt (to taste)
  • 1/2 cup Chopped Onions
  • 1-2 Chopped Jalapenos (Green Chilis)
  • 1/4 cup Chopped Coriander leaves
  • 1/8 cup Chopped Mint leaves
  • Chili Powder to taste
  • Lemon Juice
  • Salt
Tomato Salsa
  • 2-3 chopped tomatoes
  • Lemon Juice, Salt
Bell Pepper Salad
  • Chopped Bell pepper
  • Lemon Juice, Salt
Carrot Pickle
  • 1/2 cup Chopped carrots
  • 1/2 tsp Sugar
  • Lemon Juice, Salt
  • 1 tsp Crushed Mustard Seeds
  • 1 Green Chili Sliced
  • 1/2 tsp Chili Powder
  • 1-2 pinch Hing
  • 1/2 tsp Turmeric powder
  • 2 tsp Oil
  1. Wash the rice and moong dal in water. Soak in a cup or more of water for around 30 min.

  2. Add oil to pressure cooker base. Once the oil gets hot, add hing, mustard seeds (wait for it to pop). Add jeera, then add the soaked rice and dal. Add turmeric powder, salt, 2-3 additional cups of water, stir all ingredients and close the cooker.

  3. Let it cook in medium heat for 10 minutes. Switch off the heat. Let the cooker release its steam naturally (another 10 minutes or more) before opening the cooker.

  4. Prepare salsas listed above by combining ingredients listed under each. Now top the khichdi with your favorite salsas/ salads and serve.