Vegetable Dalia Khichuri

Instructions

1. 1

   Rinse the dalia and moong dal together in a fine-mesh sieve under running water until the water runs clear. Drain well and set aside. Soaking for 15-20 minutes is optional but can result in a softer texture.

2. 2

   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 splutter for about 30 seconds. Add the hing and sauté for another 10 seconds.

3. 3

   Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

4. 4

   Add the mixed vegetables (carrots, peas, beans, etc.) and sauté for 3-4 minutes, stirring occasionally, until they are slightly tender.

5. 5

   Stir in the chopped tomatoes along with turmeric powder, red chili powder, and salt. Cook for about 2 minutes, until the tomatoes soften and become mushy.

6. 6

   Add the rinsed dalia and moong dal mixture to the cooker. Sauté for 1 minute, stirring gently to toast them lightly and coat them with the spices.

7. 7

   Pour in 4 cups of water and mix everything well. Scrape the bottom of the cooker to ensure nothing is stuck. Check for seasoning and add more salt if necessary.

8. 8

   Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 10-12 minutes). After the last whistle, turn off the heat and allow the pressure to release naturally. This is crucial for the grains to cook perfectly.

9. 9

   Once the pressure has fully subsided, carefully open the lid. Fluff the khichuri gently with a fork. Stir in the garam masala and chopped coriander leaves. Let it rest for 5 minutes before serving.

10. 10

    Serve the vegetable dalia khichuri hot, with a dollop of ghee, a side of plain yogurt (curd), papad, or your favorite pickle.