Quick Dinner Recipe Indian Vegetarian I One pot Meal

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil adds healthy fats and is a lighter option.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

Wash 1/2 cup broken wheat (dalia) and set aside.

Chop and prepare mixed vegetables: bottle gourd, capsicum, and carrot.

In a pressure cooker, heat 1 1/2 tablespoons of ghee.

Add cumin seeds, 1 dry red chili, a few cloves, a small piece of cinnamon, and 1 cardamom to the hot ghee.

Add 1/4 cup peanuts and sauté in the ghee.

Add the washed broken wheat (dalia) to the pot.

Add the chopped mixed vegetables and stir well.

Add turmeric powder and 3 1/2 cups of water.

Add salt and wait for the mixture to come to a boil.

Once boiling, cover the pressure cooker and cook for one whistle, then switch it off.

For the chutney, heat 3 teaspoons of oil in a pan and add halved tomatoes and a few garlic cloves (if using) and 2 green chilies.

Cover and roast the tomatoes for a few minutes, turning them to cook evenly until the skin starts to peel off.

Remove from heat and allow to cool, then peel the tomatoes.

In a blender, add the roasted tomatoes, garlic, green chilies, Kashmiri chili powder, salt, and a pinch of hing; pulse to a chunky consistency.

In a separate pan, heat 1-2 tablespoons of oil, add mustard seeds and cumin seeds.

Add the blended chutney to the pan and allow it to boil for 3-4 minutes until it thickens slightly.

Check the khichdi; once the pressure has released, it should have a slightly flowing consistency.

Top the khichdi with fresh coriander leaves and serve hot with a dollop of ghee and the tomato chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens