Masala Khichdi

1. 1
   prep · ~20 min

   Wash and soak the rice and dal.

   Rinse the rice and moong dal well in a few changes of water. Soak them together for 20 minutes, then drain.

   TIPSoaking helps the khichdi cook evenly and gives a softer texture.
2. 2
   prep · ~7 min

   Prepare the vegetables and aromatics.

   Chop the onion and tomatoes, cube the potato, dice the carrot, slit the green chilies, grate the ginger, and keep the peas ready.

3. 3
   temper · ~1 min

   Make the tempering in the cooker.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add cumin seeds and bay leaf.

   3.Let the cumin crackle for 20 to 30 seconds.

   4.Add asafoetida and stir once.

   TIPKeep the heat moderate so the spices bloom without burning.
4. 4
   saute · ~6 min

   Cook the onion, chili, and ginger.

   1.Add the chopped onion and green chilies.

   2.Cook until the onion turns soft and light golden, about 4 to 5 minutes.

   3.Add the grated ginger and cook for 30 seconds.
5. 5
   saute · ~6 min

   Add tomatoes, spices, and vegetables.

   1.Add the chopped tomatoes and cook until soft, about 3 to 4 minutes.

   2.Stir in turmeric powder, red chili powder, garam masala, and salt.

   3.Add the potato, carrot, and peas.

   4.Mix well and cook for 2 minutes.
6. 6
   pressure cook · ~15 min

   Pressure cook the khichdi.

   1.Add the drained rice and moong dal to the cooker.

   2.Pour in the water and mix well.

   3.Close the lid and cook on medium heat for 3 whistles.

   4.Let the pressure drop naturally before opening.

   TIPFor a softer khichdi, add 1/2 cup extra water before cooking.
7. 7
   mix · ~2 min

   Mash lightly and finish the khichdi.

   Open the cooker and stir the khichdi gently. Mash it lightly with the back of a spoon for a soft, cozy texture, then mix in the lemon juice.

8. 8
   garnish

   Garnish with coriander leaves.

9. 9
   serve

   Serve hot.

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