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“Spicy Lapsi- Moong Dal (Broken Wheat- Green Gram Dal) Mixed Vegetable Masala Khichidi (Pongal)” … a healthier version of khichidi for Ekadashi Upwas “A NO Rice- Garlic- Onion Meals” … tastes awesome served with plain curds; do try it, you can serve it on any occasion … Yummilicious …
** Spiced Khichidi is a most sought after dish throughout India and each region prepares it with minute difference. However, by and large khichidi is prepared with rice and moong dal, though nowadays many of us have begun experimenting and trying out new methods for change from routine ones. Addition of millet or change in dals/ rice/ veggies/ wheat/ spices etc. is something I started experimenting a decade back and came up with many successful combinations, which I have shared in the Blog.
** Today being Vaikunta Ekadashi the day we observe a one meal for the whole day which is satvik, ie abstaining from non. Veg, rice, onion, garlic etc. Though I would love to go on fruit or water fast I am unable to do so coz. of my health issues and medications, may be God Willing, some day I will be able to do so. Well, that’s life, we win some, we lose some, but faith is the most important aspect in the whole process. This year 2025 comes to an end today, hopefully we will all have a rocking 2026 with Sri. Hari Blessings.
** Here is my recipe for “Spicy Lapsi- Moong Dal (Broken Wheat- Green Gram Dal) Mixed Vegetable Masala Khichidi (Pongal)” … my style …
** Ingredients :
Lapsi/ Broken Wheat : 2 cups
Moong Dal/ Green Gram Dal : ½ cup
Kasuri Methi : 3-4 tblsp
Salt/ Namak/ Meeta : to taste
Ghee/ Toop : 3 tblsp + 2 tblsp
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
** Vegetables Used :
Carrot/ Gajjar : 1 large sized
Green Peas/ Vatana : 2 cups shelled
Cauliflower : 1 cup small florets
Beetroot : 1 medium sized
Capsicum : 2 medium sized
Tomato : 3-4 medium sized
** Spice Masala Powders :
Sambar Masala Powder : 3-4 tblsp
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
** Boiling Water : 7-8 cups (more if required only)
** In a vessel add about 8 cups of water and bring to a rolling boil, then lower the heat and let simmer as we begin to cook other ingredients, this method helps us in adding hot water to the khichidi as and when required.
** Add both lapsi and moong dal together in a colander and rinse well under running water. Keep it aside for the excess water to be drained off completely, say about 15 minutes. Add 3 tblsp of ghee in a pressure cooker pan, when hot add the drained lapsi- moong dal and fry well on medium to low heat for 3-4 minutes.
** Peel of the outer skin of carrot and beetroot and cut them into one inch sized cubes and keep them aside separately. Shell and collect the green peas and keep it also aside ready. Cut cauliflower into small sized florets and keep them aside. Wash, wipe dry and cut capsicum into one inch sized pieces discarding the inner seeds. Wash, wipe dry and cut the tomatoes also into small pieces and keep them ready.
** Do not let the lapsi brown or burnt, when it is fried well add the beetroot pieces along with 3 cups of boiling water, mix well, cover with lid and pressure cook on medium heat to 1 whistle, lower the heat and let cook for another 2-3 minutes, do not worry if there are a few whistles in between. Remove from heat and let rest until the pressure in the cooker falls by itself. Open the lid, do so and keep it aside ready.
** Note : Beetroot pieces cook perfectly well in pressure cooker than when cooked in water in a vessel, so I use this method.
** In a vessel bring about 2 cups of water to a rolling boil, add the shelled green peas and let cook on medium heat until 50% done. Add cauliflower florets, carrot pieces and continue to cook until cooked to about 70% lastly add capsicum and further cook all the veggies together for another 3-4 minutes and keep it ready.
** Heat 2 tblsp ghee+ 2 tblsp of coconut oil, when hot add mustard seeds, when they begin to splutter add jeera, curry leaves and fry for a second. Add sambar powder, chilly powder, hing powder, haldi powder and fry for a minute. Add tomatoes, cover and cook, for a few minutes until it softens a bit, then add in the cooked and kept ready vegetables, mix well, cover and let cook for 2-3 minutes.
** Now add the pressure cooked lapsi moong dal- beetroot, salt to taste, mix well adding about 2 cups boiling water. Let all the ingredients cook covered on low heat until there is no trace of water left and the khichidi has turned mushy, if need be you can add more hot water. Lastly crush and add kasuri methi to the khichdi, give a good mix, cover and let cook for just one minute. Remove and let rest for 20 minutes.
** Note : Adjust and add hot water as needed to bring the cooked khichidi to a very soft and mushy texture. (Not like than of pulav or biryani).
** “Spicy Lapsi- Moong Dal (Broken Wheat- Green Gram Dal) Mixed Vegetable Masala Khichidi (Pongal)” is done and ready to be served. Always serve hot with lemon wedges and vegetable raita or plain curds or as desired. I always prefer plain curds with spicy veggie khichidi as all the healthy veggies and spices have already bean added to the khichidi and there is not point in adding excess. However, serving of dishes is always individual choice and you may relish it any way you prefer. Do try it if like me even you need to refrain from rice and want to have a satvik meal. Either way this one is really tasty that is sure to be enjoyed by your family and friends. You may add some fryums, papad, vodi, fried chilly, pickle etc. to be served during meals for added taste.
** Sharing a common link to all “Khichidi” recipes in the blog below, please browse through in leisure and try them …
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