Khichdi is my go-to comfort food! This easy, nutritious and deliciously heart-warming dish is made from a base of rice and mung beans. Anything else you want to add on top of it is totally up to you! No rules here. In fact, there’s an expression Hindi language, called ‘khichdi pak gaya’ (khichdi got cooked). This applies to any confusing or chaotic situation where a bunch of random things happen at the same time.

 

History

 

Undoubtedly, khichdi is one of the oldest foods in India. I would not be doing justice to this dish, if did not delve into its origins.  The Sanskrit word ‘Khiccha’, means this is a dish made from rice and lentils. In fact, it is so easy to digest in its very basic form that it is one of the first solid foods that babies eat. The earliest references to khichdi date way back to the epic ‘Mahabharata’ in 8th and 9th century BC!

 

Variations

 

Indeed, there are several varieties of khichdi. They vary mostly by region and ingredients. One of my favorite versions is the one my friend Ashish makes, with split mung beans, basmati rice and ghee. It is so yummy! This is a Jain friendly recipe. Jain food does not include any root veggies like onion, garlic, potato, carrots and so on. My absolute go-to version is my tweaked version of my mom’s recipe, that does include potato, onion and some tempering ingredients, in addition to brown rice and mung beans. Every time I’m back from a trip or a long day out, I cook this dish. So easy and satisfying!

 

Brown Rice Khichdi With Tomato Chutney

Brown Rice Khichdi With Tomato Chutney

 

 

Vegetable Multigrain Khichdi

 

While this is not my go-to recipe, I do enjoy it occasionally. Let me unabashedly take credit for this recipe😊. It is totally my own creation! My goal was to make this recipe more wholesome. Great for a day when you don’t have time to cook a lot, make it a tasty one-pot dish and get a whole lot of nutrients. I think this dish achieves all those goals. Do try it and let me know!

 

Why is this Healthy?

Consisting mostly of whole grains, legumes and vegetables, this recipe is rich in fiber and protein, making for a great breakfast, snack or your main dish at a meal.

 

Check out our delicious, wholesome, one-pot meals and sides:

 

Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on FacebookTwitterPinterestInstagramYouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.

 

*There could be affiliate links in this blog. As an Amazon Associate we earn from qualifying purchases.

Print Pin
2 from 2 votes

Vegetable Multigrain Khichdi

This delicious one-pot dish is high in protein and fiber! Traditionally, khichdi is made with basmati rice and mung beans. This modified recipe incorporates brown rice, and other whole grains and adds a generous serving of vegetables. Vegans can substitute ghee with extra virgin coconut oil.
Course Main Course
Cuisine Indian
Keyword Brown Rice, Cabbage, Green Beans, Indian, khichdi, millets, mung beans, Spices, Spicy, Vegetarian
Special Diet No Added Sugar, Nut Free, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Soak Grains 2 hours
Total Time 2 hours 35 minutes
Servings 2 People
Calories 227kcal

Ingredients

  • 1/8 Cup Whole Green Mung Beans - (Green Gram)
  • 1/8 Cup Yellow Mung
  • 1/8 Cup Brown Rice - Basmati or Any Other Long Grained Variety
  • 1/8 Cup Millets - Whole
  • 1 Teaspoon Flaxseeds - Whole
  • 1/4 Cup Green Beans - Fine Cut
  • 1/8 Cup Carrots - Fine Cut
  • 1/8 Cup Cabbage - Fine Cut
  • 1/8 Cup Tomato - Fine Cut
  • 1/8 Cup Onion - Fine Cut
  • 1 Teaspoon Ginger - Fresh, Grated
  • 1/4 Teaspoon Sea Salt - Or To Taste
  • 2 Teaspoons Ghee - (Clarified Butter)

Seasoning Ingredients

  • 1/2 Chili Dry Red Chili - Small
  • 6 Leaves Curry Leaves - Split in Half
  • 1/2 Teaspoon Cumin Seeds - Whole
  • 1 Chili Green Chili Pepper - Small, Fine Cut
  • 1 Teaspoon Urad Dal - (Split Black Gram)
  • 1/2 Teaspoon Mustard Seeds - Whole
  • 6 Corns Black Pepper - Whole

Instructions

  • Soak all grains (brown rice, mung beans, millets and flax seeds) in water for about 2 hours.
  • Cut vegetables (Green Beans, Carrots, Cabbage, Tomato) and set them aside along with soaked grains.
  • Set Instant Pot on 'sauté' mode and add ghee. Once the 'hot' sign comes up, add seasoning ingredients. In about a minute the mustard seeds will start to crackle; add vegetables and sauté for a couple of minutes. Add soaked grains, salt and 2 cups of water, mix well, put the lid on and turn IP to pressure cook mode. Cook at high pressure on manual for 30 minutes.
  • Add some ghee, mix well and serve hot with Tomato Chutney.

Notes

Great with Spicy, Tangy, Sweet, Tomato Chutney, mango pickle or Tomato Onion Raita.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Vegetable Multigrain Khichdi
Serving Size
 
175 g
Amount per Serving
Calories
227
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
13
mg
4
%
Sodium
 
308
mg
13
%
Potassium
 
173
mg
5
%
Carbohydrates
 
34
g
11
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
1802
IU
36
%
Vitamin C
 
126
mg
153
%
Calcium
 
43
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to our Weekly Newsletter

News.  Tips.  Recipes.  Lifestyle. Blogs.  Never shared with Third Parties - Ever.

You have Successfully Subscribed, thank you! Our newsletter will be delivered to your email Inbox on Fridays. Please add us to your Address Book to make sure our emails don't get stuck in your Spam folder.

Pin It on Pinterest

Share This

Share This

Share this post with your friends!