Vegetable Dalia Khichdi

Instructions

1. 1

   Prepare Grains and Vegetables

   • In a bowl, combine the dalia and yellow moong dal. Rinse them together under cool running water 3-4 times until the water runs clear.
   • Soak the rinsed mixture in fresh water for at least 20-30 minutes. This step is crucial for a soft texture.
   • While the grains are soaking, wash and chop all the vegetables (onion, tomato, carrots, green beans) and prepare the ginger and green chilies.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat ghee in a 3-liter or larger pressure cooker over medium heat.
   • Once the ghee is hot, add the cumin seeds and allow them to crackle for about 30 seconds.
   • Add the asafoetida, followed immediately by the chopped ginger and slit green chilies. Sauté for another 30-45 seconds until fragrant.
   • Add the finely chopped onions and cook, stirring occasionally, for 3-4 minutes until they become soft and translucent.
3. 3

   Cook Vegetables and Spices

   • Add the chopped tomatoes to the cooker and cook for 2-3 minutes until they soften and turn mushy.
   • Add all the chopped vegetables (carrots, green peas, green beans) along with the turmeric powder.
   • Sauté everything together for another 2-3 minutes, allowing the vegetables to slightly cook and absorb the flavors.
4. 4

   Pressure Cook the Khichdi

   • Drain the water completely from the soaked dalia and dal mixture. Add the drained grains to the pressure cooker.
   • Stir and sauté for 1 minute to lightly toast the grains.
   • Pour in 4 cups of water and add the salt. Stir well to combine all the ingredients.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles (approximately 10-12 minutes).
   • After the whistles, turn off the heat and let the pressure release naturally. This will take about 10-15 minutes.
5. 5

   Garnish and Serve

   • Once the pressure has fully released, carefully open the cooker lid.
   • Gently fluff the khichdi with a spoon or spatula. If it seems too thick for your liking, stir in a little hot water to reach the desired consistency.
   • Garnish with freshly chopped coriander leaves. Serve the vegetable dalia khichdi hot, with a dollop of ghee, a side of plain yogurt (curd), or your favorite pickle.