Vegetable Khichdi

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Ingredients
  • 1 cup Long grain rice
  • ⅓ cup Split green moong dal (substitute - yellow moong dal)
  • 1 tsp Ground coriander/cumin mix
  • ¾ tsp Garam Masala
  • 1½ tsp Salt
  • ¾ tsp Red chili powder
  • 1 tbsp Peanuts (raw)
  • 1 tsp Lemon juice
  • 2 Green chilies (thinly sliced)
Instructions
  1. Wash and soak rice for 30 minutes. Wash and soak moong dal for 30 minutes.
Tempuring
Ingredients
  • 3 tbsps Ghee
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 1 Bay leaf
  • 1 tsp Cumin seeds
  • 2 tsps Ginger (finely grated)
  • 2 cloves Garlic (thinly sliced)
  • ½ tsp Turmeric
  • ⅛ tsp asafoetida (hing)
Instructions
  1. In a pressure cooker, melt ghee on medium heat. Add cinnamon, cloves, bay leaf then cumin.
  2. When sizzling add turmeric, asafoetida, ginger and garlic. Sauté for 30 seconds then add the vegetables.
  3. Stir fry for a couple of minutes then add drained rice and dal, stir to coat properly.
  4. Add 2½ cups of hot water and the remaining ingredients, mix and cover and cook for 3 whistles.
  5. Let cool before opening.
  6. NOTE: add any choice of vegetables.
Vegetables
Ingredients
  • ⅓ cup Lilva
  • ½ cup Potatoes (cubed)
  • ½ cup Onions (cubed)
  • ⅓ cup Guvar (sliced)
  • ⅓ cup Carrots (grated)
  • ½ cup Green beans (sliced)
  • ½ cup Green peas
  • ⅓ cup Black eye peas
  • ⅓ cup Green tuva lilva
  • ¼ cup Tomatoes (chopped)