Masala Khichdi Recipe

 Ingredients:

1 cup basmati rice 1/2 cup split yellow moong dal (lentils) 1 large onion finely chopped. 1 large tomato, chopped. 1/2 cup mixed vegetables (carrots, peas, beans), chopped. 1 teaspoon ginger-garlic paste. 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon garam masala A pinch of asafoetida (Hing) 2-3 tablespoons ghee or oil Salt to taste 4 cups water Fresh coriander leaves for garnish

Instructions:

1. Wash the rice and lentils together under running water until the water runs clear. Soak them in water for about 15-20 minutes.

2. In a pressure cooker or a heavy-bottomed pot, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. Let them splutter.

3. Add chopped onions and sauté until they become translucent.

4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add asafoetida, turmeric powder, red chili powder, and garam masala. Mix well to coat the spices evenly.

6. Add the chopped tomatoes and cook until they become soft, and the oil starts to separate from the masala.

7. Add the mixed vegetables and cook for 2-3 minutes.

8. Drain the water from the soaked rice and lentils and add them to the pot. Stir well to mix everything.

9. Add 4 cups of water and salt to taste. Mix well and bring it to a boil.

10. If using a pressure cooker, close the lid and cook for 3-4 whistles or until the khichdi is well-cooked. If using a pot, cover with a lid and simmer on low heat until the rice and lentils are cooked, and the khichdi has a porridge-like consistency.

11. Once done, let the pressure release naturally or, if using a pot, fluff the khichdi with a fork.

12. Garnish with fresh coriander leaves.

Your delicious and nutritious Masala Khichdi is ready to be served. You can enjoy it with yogurt, pickles, or a side of your choice.