Mughlai Vegetable Khichdi

Instructions

1. 1

   Preparation

   • Rinse the basmati rice and moong dal together under running water until the water runs clear. Soak them in ample water for at least 30 minutes.
   • Soak the cashews in 1/4 cup of warm water for 15-20 minutes. Grind them into a smooth, fine paste. Add a little more water if needed to grind.
   • Chop all vegetables into bite-sized pieces. Thinly slice the onion and finely chop the tomatoes.
2. 2

   Sauté Aromatics (Birista Base)

   • Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Add the sliced onions and fry, stirring frequently. Be patient, as this is a key step. Cook for 8-10 minutes until the onions are deep golden brown (birista). This imparts a sweet, rich flavor.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala

   • Add the chopped tomatoes along with turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn mushy and the ghee starts to separate from the masala.
   • Reduce the heat to low. Add the whisked curd and stir continuously and vigorously for 1-2 minutes to prevent it from curdling.
   • Once the curd is incorporated, add the prepared cashew paste. Cook for another 2 minutes, stirring constantly to prevent it from sticking to the bottom.
4. 4

   Combine and Pressure Cook

   • Add the mixed vegetables and sauté for 2-3 minutes, coating them well with the masala.
   • Drain the water completely from the soaked rice and dal. Add them to the cooker and gently mix for one minute, being careful not to break the rice grains.
   • Pour in 4 cups of hot water and add salt. Stir everything well to combine.
   • Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles (about 12-15 minutes).
   • Turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes and ensures the khichdi is cooked perfectly.
5. 5

   Finishing Touches

   • Once the pressure has fully released, carefully open the cooker. The khichdi will have a creamy, porridge-like consistency.
   • Gently stir in the fresh cream and garam masala. The residual heat will cook them through.
   • Cover and let the khichdi rest for 5 minutes for the flavors to meld together.
   • Serve hot, garnished generously with fried onions and freshly chopped coriander leaves.