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Wholesome and soothing, Mixed Veg Khichdi combines rice and lentils for a nourishing, protein-packed one-pot meal. This vegetarian comfort food is perfect for intermittent fasting, calorie deficit plans, and family dinners.
Rinse the basmati rice and moong dal thoroughly in cold water until the water runs clear. Drain well.
Heat the ghee in a large, heavy-bottomed pot over medium heat. Add cumin seeds and allow them to sizzle for 20–30 seconds until fragrant.
Add the grated ginger, stir quickly, then immediately add chopped carrots, diced potatoes, green peas, and green beans. Sauté for 2–3 minutes to lightly soften the vegetables.
Add the rinsed rice and dal to the pot. Sprinkle in turmeric and salt; stir for 1 minute to coat grains in spices.
Pour in water and increase heat to high. Once boiling, reduce to low heat, cover the pot with a tight-fitting lid, and simmer for 25–30 minutes, stirring occasionally to prevent sticking and ensuring even texture.
Once the khichdi has a creamy porridge-like consistency and the vegetables are tender, remove from heat. Let it rest covered for 5 minutes before serving hot.
