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Recipe for Lockdown !

My Favourite Recipe – Aai’s Mung dal khichadi with vegetables!! (Serves Two)

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With so much talk of diets and supplements and requirements for protein, there are hundreds of questions about what to eat, what is healthy, what do runners need and so on, endlessly. When I was asked in 2012 what I ate while I was running from Delhi to Mumbai, I said Dal khichadi every day. People were quite shocked. Was it enough? They asked. I replied ‘I got to Mumbai, right? 🙂 the fact is that simple Indian food can offer a balanced diet, with all the nutrients that we require. My most preferred choice amongst all that – Dal khichadi! Almost every region of India has its own version, and all highly nutritious and delicious!

My favourite recipe – Aai’s Mung dal khichadi with vegetables!! (Serves Two)


* 2 tablespoon mung dal

* 2 tablespoon rice

* Half cup chopped onion

* 1 tablespoon chopped garlic

* Half cup chopped tomato

* 2 cups vegetables cut into pieces

(Sweet potato, pumpkin, green beans, raw banana, cauliflower, carrots, peas ) 3-4 different vegetables of your choice.

* Red chilli powder – according to your taste

* Quarter tablespoon turmeric powder

* Mustard seeds 1 teaspoon

* Asafoetida (हींग) one big pinch

* One small bunch of Curry leaf (करी पत्ता)

* Salt – according to your taste

* Jaggery- 1 teaspoon

* Oil – 2 tablespoons


Wash rice and dal together, drain the water and keep it aside.

Take a pan that can fit into your pressure cooker or you can cook the khichadi directly in the pressure cooker.

Heat the pan, add oil to it. Add mustard seeds once the oil is hot enough. Once the mustard seeds crackle, add asafoetida, turmeric powder and red chilli powder to it. Quickly add the onions with a little salt and add the chopped garlic as well. Sauté the onion and garlic till they are golden brown and add the vegetables of your choice. Sauté the vegetables approximately for 2 minutes then add the mixture of dal and rice. Now sauté everything for 2 more minutes and then add 2 cups of boiling water.

Give it a good stir.

Now add salt to taste and the jaggery.

Put it to pressure cook. After the first whistle, lower the heat to minimum and turn it off after 5 more minutes.


Once the pressure is absolutely released, open the cooker lid and stir the khichadi gently to mix the vegetables properly.

Garnish with freshly chopped coriander leaves.

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