By now, you guys probably know that our family is one of big khichdi fans. Khichdi often finds pride of place on our dining table, in different versions and flavours. We love experimenting with different types of khichdi! The latest type of khichdi I prepared was a Chatpati Vegetable Khichdi, with chaat masala adding a lovely, refreshing, tangy flavour to it.
The Chatpati Vegetable Khichdi turned out absolutely beautiful! It made for a lovely change from the usual Vegetable Daal Khichdi we make with garam masala in it. I was in the mood to indulge and topped the khichdi with some grated cheese too, which elevated the dish to a whole new level.
I have used Rozana Sona Masoori Rice and Moong Daal from Popular Essentials to make this Chatpati Vegetable Khichdi. Popular Essentials is a Bangalore-based brand which offers a variety of groceries, and I have been trying out their products for some time now. I like the quality and taste of their products, the secure packaging and the super-fast delivery. Popular Essentials’ products are available on Amazon, in case you are interested in checking them out.
The chaat masala I have used in this khichdi is from Ciba Taaza, a brand that offers a variety of interesting Indian spice mixes, all made using traditional recipes. The masalas are made without any artificial colouring or flavouring agents or preservatives. I have been using spice mixes from Ciba Taaza for a while, and absolutely love their freshness, fragrance and taste. They are available on Amazon, too!
Now, let’s check out how to make the Chatpati Vegetable Khichdi, shall we?
Ingredients (serves 3-4):
- 3/4 cup rice
- 1/4 cup moong daal
- 1 small carrot
- 1 small capsicum
- 1/4 cup shelled green peas
- 6-7 beans
- 2-3 medium-sized florets of cauliflower
- A 1-inch piece of ginger
- 5-6 cloves of garlic
- A few stalks of fresh coriander leaves
- 1 tablespoon oil
- 2 pinches of asafoetida (hing)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- Salt, to taste
- 1/2 cup turmeric powder
- Red chilli powder, to taste
- 2 tablespoons chaat masala or to taste
- Cheese, as needed
1. Wash the rice and moong daal together thoroughly under running water a couple of times. Drain out the excess water.
2. Pressure cook the washed and drained rice and moong daal together with 3 cups of water, for 4 whistles. Let the pressure release naturally. Keep the cooked rice and moong daal aside.
3. Peel the ginger and garlic cloves. Chop the ginger into small pieces. Grind the ginger and garlic together into a paste, using a mixer, with very little water. Keep aside.
4. Peel the carrot and chop into finely. Chop the coriander, capsicum and cauliflower finely. Remove strings from the beans, and chop them finely too. Keep aside.
5. Grate cheese finely. Keep aside.
6. Heat oil in a pan. Add in the mustard seeds and let it pop. Add in the cumin and asafoetida, and let them stay in for a couple of seconds.
7. Now, add the chopped carrot, cauliflower, beans and capsicum to the pan, along with the shelled green peas. Add in the ginger-garlic paste. Cook on medium flame till the vegetables are cooked, but retain a bit of a crunch. You may even sprinkle some water on the veggies, if required.
8. Once the vegetables are cooked, add the cooked rice and moong daal to the pan. Add in 1 more cup of water, salt to taste, turmeric powder, red chilli powder and chaat masala. Mix well. Cook on medium flame for a couple of minutes, stirring intermittently. Switch off gas.
9. Serve the Chatpati Vegetable Khichdi hot, with loads of grated cheese and chopped coriander sprinkled on top.
1. Ghee or butter can be used to make this khichdi too, instead of the oil I have used here. I have used just 1 tablespoon of oil, but you can use more depending upon your personal taste preferences.
2. You can use more or less chaat masala, depending upon your personal taste preferences.
3. I have used Amul processed cheese here. You can use any variety of cheese you prefer, in as much quantity as you want.
4. You can use any other veggies you want to, to make this Chatpati Vegetable Khichdi. I have used whatever I had handy in my kitchen.
5. Use more or less water, depending upon how grainy/soft you want the khichdi to be. The above measurements yield a well-cooked, soft khichdi.
6. I have cooked the vegetables and the rice-moong daal separately, instead of dumping everything into a pressure cooker. This ensures that the veggies retain a little crunch to them, and do not get overly mushy.
7. This khichdi can be served on its own, and does not really need any pickle, papad or raita as an accompaniment. Make sure you serve it hot, though, so the grated cheese you add on top melts and adds to the taste of the khichdi.
8. This post is in collaboration with Popular Essentials and Ciba Taaza Spices. I was requested by the brands to test some of their products. The opinions expressed about the products here are entirely my own, entirely honest, and not influenced by anything or anyone.
Did you like this recipe? Do tell me in your comments!