How To Make Vegetable Khichdi

Vegetable khichdi is simply a tasty khichdi version of the regular khichdi that is somewhat spicy and incorporates a variety of vegetables. Warm, nourishing, and comforting. In a pressure cooker, any khichdi variant, including this veggie khichdi, is quick to make. As a result, it's a preferable choice for cooking after a long day.

How To Make

• In a bowl, combine 1/3 cup broken rice or any ordinary rice with 1/3 cup moong dal (husked split mung lentils). Rinse a couple of times with water. Drain the water and set it aside. Chop the vegetables and set them aside as well.
• In a pressure cooker, melt 1 tablespoon of ghee or oil. 1/2 teaspoon cumin seeds, 1 small to medium tej patta (Indian bay leaf), 1/2 inch cinnamon, 2 cloves, and 2 green cardamoms (garam masala or entire spices) Cook until the spices are aromatic and crackle.
• Then add 1/3 cup finely chopped onion. Cook until the onions are transparent, about 5 minutes.
• Add 1 to 2 green chilies and 1/4 to 1/3 cup chopped tomatoes.
• Then add 1 to 1.25 cups chopped mixed vegetables, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, and a pinch of asafoetida powder (hing). Add 1/2 tsp red chilli powder for a spicier khichdi. Cook for 1 minute.
• Then put rice and moong dal into the cooker. Mix it with the veggies well.
• Add 2 cups of water and let it cook for 8 whistles.