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.
- High fibre
- Iron source
- One-pot
Why you'll love this
A soft, homely khichdi of rice, bajra and jowar with moong, toor dal and vegetables, all cooked together in one pressure cooker for an easy weeknight dinner.
Good for: Dinner · Lunch · Comfort food · Batch cooking · Vegetarian
Total Time
40 min
Serves
2 people
Calories
300 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Fibre7 g
- Protein10 g
- Iron3.2 mg
- Magnesium65 mg
Why it can be useful during pregnancy
Mixing millets with rice and two dals makes an everyday khichdi more filling and higher in fibre without changing how you cook it. It is a warm, one-pot meal that suits a pregnancy diet, and it goes well with curd on the side.
Fibre
Bajra, jowar and mixed dal make this khichdi high in fibre, which helps keep bowel movements regular; drink enough water with it.
From: bajra, jowar, mixed dal
Iron
Millets and dal together are a source of plant iron for making red blood cells. Add lemon or a tomato so the vitamin C helps you absorb it.
From: bajra, mixed dal
Protein
Moong and toor dal cooked with the grains give each plate a fair share of protein, the building block for your baby's growing tissues.
From: mixed dal
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- 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
Easy substitutions
Ghee → Any cooking oil
Makes the khichdi dairy-free and vegan if you also skip the curd on the side.
How to make it
- 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.
Pregnancy-friendly tips
- Squeeze lemon over your plate, or add a chopped tomato with the vegetables, to help absorb the plant iron.
- Serve with a bowl of curd for extra protein and calcium.
- If you have gestational diabetes, this pairs slow-release grains and dal with vegetables; check your portion with your dietitian.
Safety note
Contains: Milk
Frequently asked questions
Do bajra and jowar need a longer soak?
Whole bajra and jowar are harder than rice, so soaking them for a few hours or overnight helps them turn soft in the cooker. If the grains are still firm after 4 whistles, add water and cook a little longer.
Can I make it ahead and reheat it?
Yes. It thickens as it cools, so add a little hot water and heat until steaming hot before eating.
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