Pav Bhaji Khichdi Recipe

This khichdi recipe is my comfort food dream come true, perfectly blending aromatic basmati rice with the earthy goodness of moong dal and an explosion of spices from pav bhaji masala. Plus, the indulgent touch of butter and refreshing squeeze of lemon make this dish feel like a warm hug in every bite!

Pav Bhaji Khichdi is a flavor fusion that I adore! It combines the protein-rich split yellow moong dal with the basmati rice, which is primarily rice, and I consider this dish supersatisfying and wholesome.

I consider this dish supersatisfying and wholesome. It has the power of khichdi—with the aromatic touch of cumin seeds and ginger-garlic paste, plus the pav bhaji masala, it’s got a masala-y twist that makes it a delightful and interesting khichdi.

Ingredients

Basmati Rice:
A carbohydrate-rich, long-grain rice that supplies energy.

Moong Dal:
Rich in protein and fiber, helps with digestion and muscle repair.

Cumin Seeds:
Contributes to an earthy taste and helps with digestion thanks to its antioxidants.

Onion:
Provides sweetness and richness, packed with antioxidants.

Ginger-Garlic Paste:
Fragrant and flavorful, these herbs’ anti-inflammatory properties may help keep your immune system in balance.

Mixed Vegetables:
Rich in vitamins and minerals, contributes color and nutrients.

Pav Bhaji Masala:
The dish’s unique taste comes from its signature spicy blend.

Fresh Coriander Leaves:
Livelys up the meal with zest; packed with antioxidants.

Ingredient Quantities

• 1 cup basmati rice
• 1/2 cup split yellow moong dal (pigeon pea lentils)
• 1 tablespoon oil
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 tomato, finely chopped
• 1/2 cup mixed vegetables (such as peas, carrots, and green beans), chopped
• 1/2 teaspoon turmeric powder
• 2 teaspoons pav bhaji masala
• Salt to taste
• 2 cups water
• 1/4 cup fresh coriander leaves, chopped
• Lemon wedges for serving
• Optional toppings: fried onions, extra butter, and chopped green chilies

Instructions

1. Wash the basmati rice and the split yellow moong dal thoroughly in water until it runs clear. After that, they should be combined in a bowl with fresh water, and left to soak for 15 minutes. The combination should then be drained.

2. In a pressure cooker, combine oil and butter and heat over medium. When the frying fat is hot, add the cumin seeds and let them finish sputtering.

3. Chop the onion and add it to the pan, and then sauté until it turns golden brown. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.

4. Add the diced tomato and simmer until the tomato breaks down and becomes soft and mushy.

5. Incorporate the mixed vegetables, the turmeric powder, the pav bhaji masala, and the salt. Cook for 2-3 minutes, stirring now and then.

6. Incorporate the drained rice and moong dal into the mixture of vegetables and spices, ensuring they are well blended.

7. Add 2 cups of water and stir to combine. Taste and add more salt if the mixture needs it. Fasten the lid onto the pressure cooker and cook for 2 whistles. Turn off the heat and let the cooker cool until the pressure has fully released before opening.

8. After the pressure has been released, the lid can be opened, and the khichdi can be gently fluffed with a fork to mix it well.

9. Top with chopped coriander leaves.

10. Hot with lemon wedges and some optional toppings, like fried onions, extra butter, and chopped green chilies, served alongside.

Equipment Needed

1. Pressure cooker
2. Bowl (for soaking rice and dal)
3. Knife
4. Cutting board
5. Wooden spoon or spatula (for stirring)
6. Small spoon or teaspoon (for measuring spices)
7. Fork (for fluffing the khichdi)
8. Small bowl (for optional toppings)
9. Ladle (for serving)

FAQ

• What is Pav Bhaji Khichdi?This dish combines the flavors of two popular Indian dishes—pav bhaji and khichdi. It combines the comfort of khichdi, a staple dish of rice and lentils, with the wow factor of pav bhaji, lip-smacking spicy vegetable mash, served in the same style as khichdi, i.e., with a generous dollop of ghee on top.
• How can I make it less spicy?The quantity of pav bhaji masala can be lessened or the chopped green chilies can be omitted from the list of optional toppings if you’re making this dish for someone who doesn’t enjoy heat.
• What vegetables can I use?Any combination of peas, carrots, green beans, or even cauliflower and bell peppers can be used to enhance flavor.
• Can I use another type of rice?Certainly! Although basmati is favored for its fragrance, you can replace it with any of the following types of rice: medium-grain rice, long-grain rice, or any type of rice that is not short-grain (which is more likely to clump together).
• Is it necessary to soak the rice and dal?While soaking helps achieve even cooking, it is not a requirement. When time is tight, you can instead give the beans a good rinse.
• How long does it take to cook?The preparation time for the dish usually spans 30-40 minutes, from the initial steps to the final stages.
• Can this recipe be made vegan?Make it friendly to vegans by using vegan butter or more oil in place of the butter.

Substitutions and Variations

If you don’t have basmati rice, you can substitute jasmine rice or any long-grain rice.
If you can’t find split yellow moong dal, you can use red lentils or toor dal (pigeon pea lentils).
Butter replacement: ghee or margarine.
Mixed vegetables: Any seasonal vegetables you prefer, such as zucchini or bell peppers, can be used in this recipe.
If you do not have pav bhaji masala, substitute it with garam masala and add a pinch of chili powder for good measure and extra heat.

Pro Tips

1. Soak Longer for Softer Texture If you prefer a softer texture for your khichdi, consider soaking the basmati rice and moong dal for at least 30 minutes instead of 15. This helps the grains cook more evenly and become softer.

2. Enhance Flavor with Roasted Spices Before adding the rice and dal to the pressure cooker, lightly toast the pav bhaji masala and turmeric powder in a dry pan for a minute. This releases their essential oils and enhances the overall flavor.

3. Deglaze for Depth After sautéing the onions and ginger-garlic paste, deglaze the pan with a splash of water or tomato juice before adding the tomatoes. This will lift any caramelized bits stuck to the bottom, adding deeper flavor to the dish.

4. Adjust Water for Desired Consistency For a creamier khichdi, you can increase the water by 1/2 cup. If you prefer it a bit drier and fluffier, stick to the 2 cups or slightly reduce the water.

5. Freshness with Citrus To balance the richness of the khichdi, squeeze fresh lemon juice over the top just before serving. This adds a refreshing acidity that brightens up the flavors excellently.