Masala Khichdi

Embrace the flavors of India with this hearty Masala Khichdi, a wholesome one-pot meal brimming with rice, lentils, and a medley of vegetables. Perfect for busy evenings or lazy weekends, it's nourishing, comforting, and pairs wonderfully with yogurt, pickles, papad, and crunchy onions for a complete dining experience.

INGREDIENTS:

1 cup Surti Kolum (rice)
½ cup Toor dal
½ cup Moong dal
Water, as required

TEMPERING & FINAL COOKING:

1 tbsp Ghee
1 tsp Oil
½ tsp Cumin seeds
2 Bay leaves
1 Red chilli
¼ tsp Asafoetida
1 large Onion, chopped
1 tsp Ginger, chopped
1 tbsp Garlic, chopped
1 Green chilli, chopped
1 large Tomato, chopped
A pinch of Salt
½ tsp Turmeric powder
½ tsp Kashmiri red chilli powder
½ tsp Coriander powder
1 Carrot, diced
½ cup Cauliflower florets
10-12 French beans
½ cup Green peas
8 cups Water
Salt, to taste
Hot water, as required
A pinch of Garam masala
A pinch of Roasted Kasuri methi powder
A handful of Fresh coriander, chopped

METHOD:

In a bowl, wash rice and dals thoroughly, then soak in water for 10-15 minutes.
Heat ghee and oil in a pressure cooker. Add cumin seeds, bay leaf, red chilli, asafoetida, and onion. Cook until onions are translucent.
Add ginger, garlic, green chillies, and cook for a minute. Add tomatoes and salt, cook until tomatoes are mushy.
Stir in turmeric, red chilli powder, coriander powder, potatoes, carrots, cauliflower, beans, and peas. Cook for a minute.
Drain soaked rice and dals, add to the pressure cooker. Add water and salt, stir, and pressure cook for 4 whistles on medium flame.
Allow natural pressure release. Adjust consistency with hot water if needed.
Stir in garam masala, roasted kasuri methi powder, and fresh coriander. Serve & enjoy!