Healthy Veg Khichdi & Tomato Chutney - Quick & Easy Dinner Recipe

Step 1: Prepare Broken Wheat (Dalia)

Take 1/2 cup of broken wheat (dalia) and wash it thoroughly. Set aside.

Step 2: Prepare Vegetables

Chop small portions of bottle gourd (lauki), capsicum, and carrot. Keep 1/4 cup of peanuts ready.

Step 3: Temper Spices for Khichdi

Heat 1.5 tablespoons of ghee in a pressure cooker. Once hot, add cumin seeds, 1 dry red chilli, a few cloves, a small piece of cinnamon, and 1 cardamom pod.

Step 4: Sauté Peanuts and Dalia

Add the peanuts to the pressure cooker and sauté them in the ghee for a minute. Then add the washed broken wheat (dalia) and sauté briefly.

Step 5: Add Vegetables and Cook

Add the chopped bottle gourd, capsicum, and carrot to the cooker. Mix well. Add 1/2 teaspoon of turmeric powder and 3.5 cups of water. Add salt to taste. Stir and wait for the mixture to come to a boil.

Step 6: Pressure Cook Khichdi

Once boiling, cover the pressure cooker and cook for 1 whistle. After the whistle, switch off the flame and allow the pressure to release naturally.

Step 7: Prepare Tomatoes for Chutney

Heat 3 teaspoons of oil in a pan. Place 6 halved tomatoes, a few garlic cloves (optional), and 2 green chillies in the pan, cut-side down.

Step 8: Roast Tomatoes

Cover the pan and let the tomatoes roast for a few minutes until the skin starts to peel. Turn them over and roast on the other side until the skin can be easily removed. Switch off the flame and let them cool.

Step 9: Blend Chutney Ingredients

Once cooled, remove the skin from the tomatoes. Transfer the roasted tomatoes, garlic, and green chillies to a blender jar. Add 1 teaspoon of Kashmiri chilli powder, salt to taste, and a pinch of asafoetida (hing). Blend in pulse mode until chunky, not a smooth paste.

Step 10: Temper Chutney

Heat 1.5 tablespoons of oil in a separate pan. Add mustard seeds and cumin seeds. Once they splutter, add the crushed tomato mixture from the blender.

Step 11: Simmer Chutney

Stir the chutney and allow it to boil well for about 3-4 minutes until it thickens slightly and leaves the sides of the pan. Switch off the flame and garnish with fresh coriander leaves.

Step 12: Serve Khichdi and Chutney

Open the pressure cooker. Mash the khichdi slightly to achieve a flowing consistency. Garnish with fresh coriander leaves. Serve the steaming hot khichdi with a dollop of ghee and the tasty tomato chutney.

• Adjust cooking time for broken wheat (dalia) based on its size; larger grains may need 2 whistles and 5 minutes on low flame.

• Increase the quantity of vegetables and reduce grains for a higher fiber content.

• The tomato chutney can be made chunky by using the pulse mode on the blender, or smoother if preferred.

• Add other vegetables like potatoes, green peas, or cauliflower to the khichdi.

• For the chutney, omit garlic if preferred.