Vegetable Khichdi Recipe

Ingredients:

Raw Rice :- 1/2 cup
Dal :- 1/4 cup (I used tur dal and split yellow mung dal )
Water :- 2 1/2 cups
Onion :-1 (medium size)
Green chilli :- 1 slit
Ginger-garlic paste :-1/2 tsp
Potato :-1 medium size
Green peas :-1/4 cup
Salt as needed

Dry Masala ( powder  )

Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Coriander powder -3/4 tsp
Garam masala powder - 1/4 tsp

For the seasoning/Poppu

Oil :- 1 tbsp
Mustard seeds :- 1 tsp
Cumin seeds/jeera :-3/4 tsp
Black pepper :-1/4 tsp
Hing :- a generous pinch
Curry leaves :- few

Top up seasoning/Poppu

Ghee -2-3 tsp
Cumin seeds/jeera - 1/2 tsp
Red chillies -1
Garlic - 3-4 cloves finely chopped

Method:

Wash and soak rice and dal for 30 minutes in hot water.

Wash, peel the skin and cut potato into cubes. Chop onions and keep it aside.

Heat oil in a pan (I used pressure pan), add mustard seeds, jeera seeds, when they sizzle, add whole black pepper, curry leaves and hing.

Then add chopped onions and saute until onions turn transparent.

Now add ginger garlic paste (if you do not have ginger garlic paste, you can add finely chopped ginger and garlic) and saute for a few more minutes.

Now add the chopped potatoes and peas.

Add turmeric powder, chilli powder, coriander powder, garam masala powder and saute for 2-3 seconds.

Then add the soaked dal and rice and saute for a few more seconds.

  

Add 2 1/2 cups of water, salt needed and bring it to boil. (taste the water to check for salt, if it is slightly salty, it will be perfect once cooked)

Close the cooker and pressure cook for 3 whistles.

Once the pressure subsides, open the cooker and see how lovely it it. Mix it gently.

Now we will do the top up seasoning - Heat 3 tsp of ghee, add cumin seeds, when it sizzles, add red chilli, finely chopped garlic, saute for a few seconds and pour it over the khichdi.

Serve Khichdi hot with any raita (pachadi) or papads or pickles.

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