Veg Khichdi

Ingredients

• 1/2 cup Moong Dal (Split Yellow Lentils), washed
• 1/2 cup Rice (Basmati or Sona Masuri), washed
• 4 cups Water (adjust for desired consistency)
• 2 tbsp Ghee or Oil
• 1 tsp Cumin Seeds
• Pinch of Asafoetida (Hing)
• 1 medium Onion, finely chopped
• 1 tsp Ginger-Garlic Paste
• 1-2 Green Chillies, slit (optional)
• 1/2 cup Mixed Vegetables, diced (carrots, peas, potatoes, beans)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder (optional)
• 1/2 tsp Coriander Powder
• Salt to taste
• Fresh Coriander Leaves, chopped (for garnish)

Instructions

1. 1

   Prepare Dal and Rice: Wash moong dal and rice separately until the water runs clear. You can soak them together for 15-20 minutes, or cook directly after washing for a slightly firmer texture.

2. 2

   Tempering the Spices: In a pressure cooker, heat ghee or oil on medium heat. Add cumin seeds and let them splutter. Add a pinch of asafoetida. Then add finely chopped onions and sauté until translucent. Add ginger-garlic paste and green chillies (if using), and sauté for another minute until aromatic.

3. 3

   Add Vegetables and Dry Spices: Add the diced mixed vegetables (carrots, peas, potatoes, beans) to the cooker. Sauté for 3-5 minutes. Add turmeric powder, red chilli powder (if using), coriander powder, and salt to taste. Mix well and cook for 1-2 minutes.

4. 4

   Add Dal, Rice, and Water: Add the washed moong dal and rice to the pressure cooker. Stir gently to combine everything. Pour in 4 cups of water. For a thicker khichdi, use less water; for a more porridge-like consistency, use more.

5. 5

   Pressure Cook Khichdi: Close the pressure cooker lid and cook for 3-4 whistles on medium-high heat. Turn off the heat and let the pressure release naturally. Once the pressure is released, open the lid and check the consistency. If too thick, add a little hot water and stir.

6. 6

   Serve: Garnish hot Veg Khichdi generously with fresh chopped coriander leaves and a dollop of ghee. Serve immediately with a side of plain yogurt, pickle, or papad for a wholesome and satisfying meal.