MASALA KHICHDI

Ingredients :-

• Rice - 1 cup
• Roasted Moong Dal (Split Yellow lentils) - 1 cup
• Water - 3 cups (as per requirement)

Vegetables :-

• Potato
• Raw Banana
• Pumpkin
• Cauliflower
• Carrot
• Beans
• Radish
• Tomatoes

All the vegetables should cut in small pieces and take as per your choice.

Spices :-

• 2-3 tbsp Ghee / Clarified butter
• 1 Bay leaf / Tej patta
• 2 pods Cardamom / Elachi
• 1 inch Cinnamon / Dalchini
• 3 Clove / Lavang
• 1 tsp Cumin / Jeera
• pinch of Hing / Asafoetida
• 1 Onion, finely chopped
• 1 slit green Chilli
• 1 tsp Ginger Garlic paste
• ¼ tsp Turmeric / Haldi
• ½ tsp Kashmiri red Chilli powder / Lal Mirch powder
• 2 tbsp Coriander leaves, finely chopped
• ½ tsp Garam masala
• 1 tsp Salt

Method :-

1. Clean and wash the rice and moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. 

2. In a pressure cooker heat 1 tbsp ghee and saute bay leaf, cardamom, cinnamon, cloves, cumin and a pinch of hing.

3. Continue to saute chopped onion followed by slit green chilli and ginger garlic paste.

4. Also, saute tomato till they turn soft and mushy.

5. Now add vegetables as per your choice and saute for a minute.

6. Next add turmeric, chilli powder, garam masala and salt as per taste. Saute on low flame.

7. Furthermore, add rice and moong dal. Saute for a minute on low flame.

8. Now pour water as per the consistency required and chopped coriander leaves. mix well.

9. Cover and pressure cook for 5 whistles on medium flame.

10. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. finally, serve masala khichdi with curd and pickle.