Mixed Vegetable Khichuri

Mixed Vegetable Khichuri is a wholesome, flavorful, and nourishing one-pot meal prepared with rice, lentils, and a medley of fresh seasonal vegetables. Packed with vibrant colors, rich textures, and balanced nutrition, this comforting Bengali classic is a favorite among both children and adults.

The combination of aromatic spices, soft rice, hearty lentils, and colorful vegetables makes every spoonful satisfying and delicious. Simple to prepare yet full of flavor, this khichuri is an excellent choice for rainy afternoons, cozy winter evenings, or a light and healthy family dinner.

Serve it hot with crispy vegetable fritters, papad, pickle, or a spoonful of ghee for a complete and comforting meal.

Ingredients

• 1 cup Gobindobhog or atap rice

• ¾ cup moong dal (split yellow gram)

• 1 potato, cut into cubes

• ½ cup carrots, finely chopped

• 1 cup cauliflower florets

• ½ cup yardlong beans, cut into pieces

• ½ cup green peas

• 1 tomato, finely chopped

• 1 tsp ginger paste

• 4 green chillies

• 2 bay leaves

• 1 tsp cumin seeds

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• 1 tsp Shalimar's Chef Spices Cumin Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• 2 tbsp Shalimar's Sunflower Oil

• 1 tbsp ghee

• Salt, to taste

• 1 tsp sugar

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• 5 cups hot water

  
  

Method

Dry roast the moong dal in a pan until lightly golden and aromatic. Wash it thoroughly and set aside.

Heat Shalimar's Sunflower Oil in a heavy-bottomed pan or kadai. Add the bay leaves and cumin seeds, allowing them to splutter.

Add the ginger paste and sauté for a minute. Stir in the chopped tomato, followed by Shalimar's Chef Spices Turmeric Powder, Cumin Powder, and Coriander Powder. Cook until the tomatoes soften and the spices are well blended.

Add the potato, carrots, cauliflower, yardlong beans, and green peas. Sauté the vegetables for 3–4 minutes until lightly coated with the spices.

Add the rice and roasted moong dal, stirring gently for a couple of minutes.

Pour in the hot water and season with salt and sugar. Add the green chillies, bring the mixture to a boil, then cover and cook over medium-low heat until the rice, lentils, and vegetables are tender and the khichuri reaches a soft, creamy consistency.

Finish by stirring in the ghee and Shalimar's Chef Spices Garam Masala Powder. Cover and let it rest for a few minutes before serving.

Serve hot with crispy fritters, papad, pickle, or a dollop of ghee for a wholesome and comforting meal.