Kathiyawadi Masala Vaghareli Khichdi Veg

1

Thoroughly wash 1/4 cup each of yellow moong dal, pigeon peas (toor dal), and split green moong dal, along with 3/4 cup of Basmati rice.

2

Add the washed mix to a pressure cooker with 1 chopped potato, 1/2 cup green peas, 1 chopped carrot, 1/2 tsp turmeric powder, 1/2 tsp salt, 1 tsp ghee, and 2 1/2 cups of water.

3

Close the lid and pressure cook for four whistles on high flame.

4

In a separate pan, heat 1 1/2 tbsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 inch cinnamon, 3 cloves, 1 bay leaf, 2 dried red chillies, 1/2 tsp asafoetida (hing), and 8–10 curry leaves.

5

Add 1 chopped onion and cook until soft. Then, add 4 chopped green chillies, 1 tbsp ginger-garlic paste, and 1 chopped tomato. Sauté until the tomatoes are soft.

6

Add the cooked rice and dal mixture from the pressure cooker into the masala base.

7

Add extra water as needed to reach your desired consistency, stir well, cover, and let it simmer for 7 to 8 minutes.

8

Stir in the MAGGI Masala-Ae-Magic to elevate the flavor.

9

In a small pan, heat 2 tbsp ghee, add 2 dried red chillies, and a handful of chopped coriander leaves. Pour this fragrant tarka over the cooked khichdi.