Multigrain Vegetable Khichdi
A multigrain vegetable khichdi combining several grains and lentils — a broader amino acid profile and steady fibre in one gentle, balanced meal.
Total Time
40 min
Serves
2 people
Calories
300 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber7 g
Ingredients
- Mixed grains (rice, bajra, jowar) – 1/2 cup
- Mixed dal (moong + toor) – 1/4 cup
- Mixed vegetables (carrot, peas, beans) – 1 cup
- Ghee – 1 tbsp
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
Instructions
- 1
Wash and soak mixed grains and dal together for 20 minutes.
- 2
Heat ghee in a pressure cooker, add cumin seeds, then vegetables; sauté 2 minutes.
- 3
Add soaked grains/dal, turmeric, salt, and 3 cups water.
- 4
Pressure cook for 4 whistles until soft and well-cooked.
- 5
Serve warm, with curd on the side if desired.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber7 g
You might also like
More General Recipes
Turmeric Lentil Soup (Dal Shorba)
A warming turmeric lentil soup (dal shorba) — anti-inflammatory curcumin from turmeric plus plant protein, iron and fibre from lentils.
Quinoa & Roasted Vegetable Bowl
A quinoa bowl topped with roasted zucchini, peppers and cherry tomatoes — complete plant protein plus fibre and antioxidants for a balanced meal.
Vegetable & Paneer Stir-Fry
A high-protein, low-carb paneer and vegetable stir-fry with broccoli, carrot and bell pepper — fibre and micronutrients for a light, filling dinner.