Healthy One-Pot Vegetable Bajra KhichdiVeg

1

Rinse the bajra and soak it in water for 8 to 12 hours. This softens the seed coat, making it easier to digest and cook.

2

Dice the carrots and potatoes. Quarter the large tomato and finely chop the spinach and garlic. Slit the green chillies.

3

Thoroughly rinse the moong dal.

4

Heat ghee or coconut oil in a pressure cooker over moderate heat.

5

Add cumin seeds and wait for them to splutter.

6

Add the chopped garlic and green chillies, stirring briefly.

7

Add the diced carrots and potatoes to the pressure cooker and stir for about two minutes.

8

Add the chopped tomatoes, followed by the turmeric, coriander powder, garam masala, and salt.

9

Mix well to coat the vegetables.

10

Drain the water from the soaked bajra and add it to the cooker along with the rinsed moong dal.

11

Pour in 4.5 to 5 cups of water, depending on your desired consistency (use more water for a softer khichdi).

12

Add the chopped spinach.

13

Close the pressure cooker lid. Set the flame to high until the first whistle, then reduce the heat to the lowest setting and simmer for 15 to 20 minutes to ensure the bajra is fully cooked and the grains have split.

14

Turn off the heat and allow the pressure to release naturally before opening the cooker.

15

Give the khichdi a good stir. Serve warm, topped with a little extra ghee, alongside sides like curd (dahi), papad, or pickles.