Healthy & Delicious Masala Vegetable KhichdiVeg

1

Combine the moong dal and rice in a bowl and rinse well.

2

Place them into a pressure cooker along with two cups of water and a quarter teaspoon of turmeric powder.

3

Pressure cook for three to four whistles until soft. Set aside.

1

Heat the clarified butter (ghee) in a separate pan.

2

Once hot, add the cumin seeds, cinnamon, cloves, and the dry red chilli (tear it into half).

3

Allow the spices to cook for a few seconds to release their aroma.

1

Add the finely chopped onions and a small amount of coriander leaves to the pan; sauté until the onions are cooked but not browned.

2

Stir in the finely chopped tomatoes and cook until they become nice and soft.

3

Incorporate the garlic paste, red chilli powder, garam masala, black salt, and regular salt to taste. Mixing the salt now helps the tomatoes and onions cook faster.

1

Add the cooked rice and dal mixture to the pan along with the mixed vegetables (potatoes, green peas, and French beans).

2

Add a little water if the consistency is too dry, as the dish should be soft and moist.

3

Mix everything well, cover the pan, and let the khichdi simmer for about five minutes.

1

Once heated through, plate the khichdi while it is nice and hot.

2

Garnish with fresh coriander leaves and serve with roasted papad or spicy mango pickle.