Quick Vegetable Masala Khichdi

Ingredients

• •1 cup basmati rice
• •1/2 cup split yellow moong dal (lentils)
• •1 cup mixed vegetables (carrots, peas, beans)
• •1 medium onion, finely chopped
• •1 medium tomato, chopped
• •1 teaspoon ginger-garlic paste
• •1 teaspoon cumin seeds
• •1/2 teaspoon turmeric powder
• •1 tablespoon ghee or oil
• •Salt to taste
• •3 cups water
• •Fresh coriander leaves for garnish

Instructions

1. 1

   Rinse the basmati rice and moong dal together in cold water until the water runs clear. Drain and set aside.

2. 2

   In a pressure cooker or a pot, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the chopped onions and sauté until they are translucent. Then add the ginger-garlic paste and sauté for another minute until fragrant.

4. 4

   Add the chopped tomato, turmeric powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

5. 5

   Stir in the mixed vegetables and cook for 2-3 minutes until they are slightly tender.

6. 6

   Add the rinsed rice and lentils to the pot, followed by 3 cups of water. Mix everything well.

7. 7

   Cover the pressure cooker and cook for 2 whistles (or cover the pot and simmer for 10-12 minutes) until the rice and lentils are cooked through and the water is absorbed.

8. 8

   Fluff the khichdi with a fork, garnish with fresh coriander leaves, and serve hot.