Khichuri

Instructions

1. 1

   Prepare Rice and Dal (Approx. 8 minutes)

   • In a heavy-bottomed pan, dry roast the moong dal on low-medium heat for 5-7 minutes until it turns light golden and emits a nutty aroma. Stir continuously to prevent burning.
   • Remove the dal from the pan and let it cool for a minute. In a large bowl, combine the roasted dal and rice. Wash them together under running water until the water runs clear. Drain completely and set aside.
2. 2

   Sauté Vegetables (Approx. 5 minutes)

   • Heat 2 tbsp of ghee in a 5-liter pressure cooker over medium heat.
   • Add the cubed potatoes and cauliflower florets. Sauté for 4-5 minutes until they are lightly golden on the edges. Remove them with a slotted spoon and set aside.
3. 3

   Temper Spices (Approx. 2 minutes)

   • In the same pressure cooker, add 1 tbsp of ghee. Once hot, add the bay leaves, dried red chilies, cinnamon stick, crushed cardamom pods, and cloves.
   • Sauté for about 30 seconds until the spices are fragrant.
   • Add the ginger paste and slit green chilies. Sauté for another minute until the raw smell of ginger is gone.
4. 4

   Combine and Pressure Cook (Approx. 12 minutes)

   • Add the washed rice and dal mixture to the cooker. Gently sauté for 1-2 minutes, coating them well with the spices.
   • Stir in the turmeric powder, cumin powder, salt, and sugar.
   • Return the sautéed potatoes and cauliflower to the cooker, along with the green peas.
   • Pour in 5 cups of hot water and give everything a good stir.
   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle. Then, reduce the heat to low and simmer for 7-8 minutes.
   • Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
5. 5

   Final Tempering and Serving (Approx. 3 minutes)

   • Once the pressure has fully released, open the cooker. Gently mix the khichuri. If it seems too thick, you can add a little hot water and mix to reach your desired consistency.
   • In a small pan (tadka pan), heat the remaining 1 tbsp of ghee. Add the cumin seeds and let them splutter.
   • Pour this hot tempering over the khichuri and mix gently.
   • Let it rest for 5 minutes before serving. Serve hot, garnished with a little extra ghee if desired.