Dalma Khichdi

Instructions

1. 1

   Rinse the rice and toor dal together under running water until the water runs clear. Soak them in fresh water for at least 30 minutes, then drain completely.

2. 2

   In a 3-liter or larger pressure cooker, combine the drained rice and dal, cubed mixed vegetables, turmeric powder, and salt. Pour in 4 cups of water and stir well to combine.

3. 3

   Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes. After the whistles, turn off the heat and allow the pressure to release naturally.

4. 4

   While the pressure is releasing, prepare the tempering (chhunka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter.

5. 5

   To the same pan, add the cumin seeds, broken dried red chilies, and bay leaf. Sauté for about 30 seconds until the cumin seeds sizzle. Then, add the grated ginger and asafoetida, and sauté for another 30 seconds until fragrant.

6. 6

   Once the pressure has fully released, carefully open the cooker. Gently mash the khichdi with the back of a ladle for a creamier, more homogenous texture. Pour the hot tempering over the khichdi, add the optional sugar, and mix everything thoroughly.

7. 7

   Garnish with freshly grated coconut and chopped coriander leaves. Serve the Dalma Khichdi hot, either on its own or with a side of papad and pickle.