Vegetable Khichdi
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
Combine rice and moong dal, wash and soak for 30 minutes.
Tempering
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 seeds.
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 (9 minutes in IP).
5
Let cool before opening.
6
Note: add any choice of vegetables.
Vegetables
Ingredients
⅓ cup
Lilva
(papadi)
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 tuvar lilva
¼ cup
Tomatoes
(chopped)