Hearty Vegetable Khichdi

A classic Indian comfort meal, this Vegetable Khichdi combines lentils, rice, and a colorful array of vegetables cooked with aromatic spices. It's a wholesome, one-pot dish that's perfect for a nourishing and satisfying dinner.

Instructions

1. 1.

   Rinse the basmati rice and moong dal separately under cold water until the water runs clear. Combine them in a bowl and let them soak for 10-15 minutes while you prepare other ingredients.

   Time: 5 min
2. 2.

   Heat ghee or oil in a large pot or pressure cooker over medium heat. Add cumin seeds and asafoetida. Once the cumin seeds splutter (about 30 seconds), add the chopped onion and sauté until it turns translucent, about 3-5 minutes.

   Time: 5 min
3. 3.

   Add ginger-garlic paste and green chili. Sauté for another minute until the raw smell disappears.

   Time: 1 min
4. 4.

   Stir in turmeric powder, red chili powder (if using), coriander powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.

   Time: 1 min
5. 5.

   Add the chopped tomato and mixed vegetables. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften slightly.

   Time: 3 min
6. 6.

   Drain the soaked rice and dal mixture and add it to the pot. Stir gently to coat with the spices and vegetables. Pour in the water and add salt to taste.

   Time: 2 min
7. 7.

   Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice and dal are cooked through and the khichdi has a soft, porridge-like consistency. If using a pressure cooker, cook for 2-3 whistles on medium heat, then let the pressure release naturally.

   Time: 15 min
8. 8.

   Once cooked, let it rest for a few minutes. Garnish with fresh chopped cilantro and serve hot.

   Time: 1 min