Mixed dal vegetable khichdi



Gobindo bhog or Kali jeera or Basmati rice 2 cups washed clean


Split moong dal 1/2 cup

Toor dal 1/2 cup

Chana dal 1/2 cup washed and soaked for minimum 2 hrs

Split yellow peas or matar dal 1/2 cup

Vegetables (use all or skip the ones you dislike)

Cauliflower 6 or 8 medium sized florets

Carrot 1 medium sized cut into cubes

French beans 8 to 10 cut into pieces

Flat beans 8 or 10 cut into pieces

Potato 2 medium sized cut into cubes

Green peas 1/2 cup


Green chilli 5 or 6 slit

Tomato 1 large chopped

Bay leaf 1 or 2

Whole red chilli 1 or 2

Cinnamon 1” piece

Cardamom 4 to 5

Cloves 4 to 5

Whole cumin seeds 1 tsp

Ginger paste 1 tbsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Red chilli powder 1 tsp

Turmeric powder 1 + 1 tsp

Garam masala powder 1 tsp

Roasted spices powder 1 tbsp

Salt 1 and 1/2 tsp or as per taste

Sugar 1 tsp or as per taste

Ghee about 1 tbsp

Oil 4 + 2 tbsp




  • Dry roast the the moong and the toor dal untill its colour darkened and wash and soak along with the rice for about 1/2 an hour or so
  •  Now heat 4 tbsp oil in a heavy bottomed saucepan over medium flame, once hot, add 1 tsp of turmeric powder, mix with the oil and half fry the veggies one by one except the peas. Once fried, take them out from the pan and keep aside
  • in a small bowl take the ginger paste, cumin, coriander, remaining turmeric, red chilli powder and 1/2 tsp salt and mix well along with a tbsp or so of water to make a spice mixture paste and keep aside
  • in the same pan, add the remaining oil. Once the oil becomes hot, temper it with  the whlole spices, then add in the chopped tomatoes and cover and cook untill it turns mushy. To this add the prepared spice mixture paste and sauté. If the paste is too thick add about a tbsp of warm water, or the spice may get burnt. Then add the garam masala powder and mix well
  • Once the spices starts leaving oil, add in the rice and the lentils after draining the water from them,mix well and roast them with the spices for about 1 or 2 minutes
  • add about 7 to 8 cups of hot water, mix well and bring to a boil at high flames. Once it starts boiling reduce the flames to medium low and add all the veggies, peas and the green chillies, mix well and cover and cook for about 3 to 4 minutes or till most of the water have been absorbed
  • at this stage add another 2 or 3 cups of hot water, the remaining salt, mix well and again cover and cook for about 3 to 5 minutes
  • repeat the step one more time if required untill the rice gets cooked well but not mushed up. The khichdi should be of thick consistency.
  • Now switch off the flames, add the sugar, ghee, roasted spice powder, mix well and cover and let the khichdi rest for about 5 minutes.




Potato poppy seed curry


Potato 6 medium sized

Onion 1 medium sized sliced

Kalonji or onion seed 1 tsp

Poppy seed 3 tbsp

Green chilli 6

Fresh coriander leaves 1/4th of a cup chopped

Salt 1 tsp or as per taste

Sugar 1/4th tsp

Mustard oil 2 tbsp


  • Pressure cook the whole potatoes to 1 whistle at high flames. Now peel off the potatoes and cut them into cubes
  • Grind the poppy seed and 2 green chilli together with a tbsp of water to make a thin semi smooth paste
  • Now heat the oil in a kadhai, once hot add the the onion seeds or kalonji and saute it for few seconds and add the onion
  • Fry the onion till transparent, then add the boiled potato cubes and fry them together for about 2 to 3 minutes
  • Now add the poppy seed paste and mix well, add the salt and stir and cook for a minute
  • Now add 1/2 a cup of water, increase the flames, mix well and bring it to a boil.
  • Then slit the rest green chillies, add them to the curry and reduce the flames to medium low and cover and cook for another 3 to 5 minutes
  • Now open the cover and stir well. Then cook the curry to a thick consistency, add the chopped coriander and mix well
  • Switch off the flames, cover and let the curry rest for some time. Enjoy it with roti, puri or rice.


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