Masala Vegetable Khichdi

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (split yellow lentils)
• 2 tablespoons Ghee or oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 cup Cauliflower florets, small
• 0.5 cup Carrots, diced
• 0.5 cup Green peas
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 4.5 cups Water

Instructions

1. 1

   Rinse the rice and moong dal together under cold water until the water runs clear, then soak for 20 minutes.

2. 2

   Heat ghee in a pressure cooker or large heavy-bottomed pot over medium heat.

3. 3

   Add cumin seeds; once they sizzle, add the chopped onions and sauté until translucent.

4. 4

   Stir in the ginger-garlic paste and sauté for one minute until the raw smell disappears.

5. 5

   Add the cauliflower, carrots, and peas, stirring to coat the vegetables in the aromatic oil.

6. 6

   Add the turmeric, garam masala, and salt, followed by the drained rice and dal mixture.

7. 7

   Pour in the water, stir well, and close the lid of the pressure cooker.

8. 8

   Cook for 3-4 whistles on medium heat (or simmer covered for 20-25 minutes if using a regular pot) until the texture is soft and porridge-like.