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 8^th and 9^th 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

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!

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

• Brown Rice Vegetable Pulao
• Savory Brown Rice Pongal
• Brown Rice Khichdi
• Egg Tomato Spicy Rice
• Jeera Quinoa
• Mexican Rice
• Brown Jeera Rice
• Bisi Bele Baath
• Quinoa Vegetable Pulao

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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

Equipment

• Kitchen Knife
• Cutting Board
• Instant Pot (IP)

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.