Vegetable Khichdi with Baingan ka Chokha

Instructions

1. 1

   Prepare Rice and Dal

   • In a medium bowl, combine the basmati rice and yellow moong dal.
   • Rinse them together under cool running water 3-4 times, until the water runs mostly clear.
   • Soak the mixture in 2 cups of water for at least 20-30 minutes. After soaking, drain all the water and set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Place a 3-liter or larger pressure cooker on the stove over medium heat. Add the ghee and let it melt.
   • Once the ghee is hot, add the cumin seeds and bay leaf. Allow the cumin seeds to crackle and turn fragrant, which should take about 30-40 seconds.
   • Add the asafoetida, grated ginger, and slit green chilies. Sauté for another 30 seconds, being careful not to burn the ginger.
3. 3

   Sauté Vegetables

   • Add the diced potatoes, carrots, cauliflower florets, and green peas to the pressure cooker.
   • Stir and sauté for 2-3 minutes until the vegetables are lightly coated with the ghee and spices and have softened slightly.
4. 4

   Combine and Pressure Cook

   • Add the drained rice and dal mixture to the cooker along with the turmeric powder and salt.
   • Gently stir everything together for about 1 minute to toast the grains lightly.
   • Pour in 4.5 cups of water and give it a final, thorough mix.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 1 whistle.
   • After the first whistle, reduce the heat to low and cook for another 5 minutes.
   • Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes.
5. 5

   Garnish and Serve

   • Once the pressure has completely subsided, carefully open the cooker lid.
   • Gently fluff the khichdi with a spatula. If it appears too thick for your liking, stir in a little hot water to reach the desired consistency.
   • Garnish with freshly chopped coriander leaves. Serve hot with an extra dollop of ghee, plain yogurt (curd), pickle, and roasted papad on the side.