Masala Khichdi

Ingredients

• 1/2 cup cup Basmati rice
• 1/2 cup cup Yellow moong dal (split mung beans)
• 1 cup cup Mixed vegetables (carrot, peas, potato, green beans)
• 1 medium, finely chopped Onion
• 1 medium, chopped Tomato
• 1 tsp, grated tsp Ginger
• 2 tbsp tbsp Ghee or oil
• 1 tsp tsp Cumin seeds
• 1/2 tsp tsp Turmeric powder
• 1 tsp tsp Coriander powder
• 1/2 tsp tsp Garam masala
• 1, slit Green chili(optional)
• 1 tsp or to taste tsp Salt
• 3 cups cup Water
• 2 tbsp, chopped tbsp Fresh cilantro(optional)

Instructions

1. 1

   Rinse the rice and moong dal together under running water until the water runs clear, then drain and set aside (about 2 minutes).

2. 2

   Heat ghee or oil in a pressure cooker or heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds, then add the chopped onion, grated ginger, and green chili. Sauté for 3 minutes until the onion softens.

3. 3

   Add the chopped tomato, turmeric, coriander powder, garam masala, and salt. Cook for 3-4 minutes until the tomatoes break down and the spices are fragrant.

4. 4

   Stir in the mixed vegetables and the drained rice and dal. Sauté for 2 minutes, coating everything in the spice mix.

5. 5

   Pour in 3 cups of water and bring to a boil. If using a pressure cooker, cover and cook for 3 whistles (about 10 minutes). If using a pot, cover and simmer for 18-20 minutes, stirring occasionally, until the rice and dal are soft and slightly mushy.

6. 6

   Let the pressure release naturally, then open and stir the khichdi. Adjust consistency with a splash of hot water if too thick. Garnish with fresh cilantro and serve hot with yogurt or pickle.