How to make vegetable masala khichdi recipe

How to make vegetable masala khichdi recipe - Homemade vegetable masala khichdi recipe and Masala Khichdi Recipe of Toovar Dal and Mixed Vegetable Masala Khichdi recipe and special khichdi recipe.

Recipe type: main

cuisine: north indian

serves: 2

ingredients (measuring cup used, 1 cup = 250 ml)

• ⅓ cup broken rice or any regular rice
• ⅓ cup moong dal/mung lentils
• 1 tbsp ghee
• ½ tsp cumin seeds/jeera
• 1 small to medium tej patta
• ½ inch cinnamon/dalchini
• 2 cloves/lavang
• 2 green cardamoms
• 1 medium onion, chopped or ⅓ cup chopped onion
• 1 tsp ginger garlic paste or 3 to 4 medium garlic and ½ inch ginger, crushed to a paste in mortar-pestle
• 1 small to medium tomato or ¼ to ⅓ cup chopped tomatoes
• 1 or 2 green chilies, chopped
• 1 to 1.25 cups mixed chopped veggies
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• a pinch of asafoetida/hing
• 2 cups water
• a few chopped coriander leaves for garnish, optional
• salt as required

How to make the recipe:

1. take rice and moong dal in a bowl. rinse with water for a couple of times. drain and keep aside. also chop the veggies and keep aside.
2. heat 1 tbsp ghee or oil in a pressure cooker.
3. add the following garam masala or whole spices – ½ tsp cumin seeds, 1 small to medium tej patta, ½ inch cinnamon, 2 cloves, 2 green cardamoms. saute till the spices crackle and become fragrant.
4. add ⅓ cup chopped onion and saute them till they turn translucent.
5. add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
6. add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped). saute for a minute or two.
7. then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida. for a more spicy khichdi, add ½ tsp red chili powder. saute for a minute.
8. add the rice and moong dal. mix the rice and moong dal with the rest of the ingredients.
9. add 2 cups water. this much amount of water gives a khichdi which has a consistency not like a porridge, but not even dry like a pulao. for a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
10. season with salt. pressure cook for 14 to 15 minutes or for 7 to 8 whistles. when the pressure falls down on its own, remove the lid.
11. serve vegetable masala khichdi hot drizzled with a teaspoon of ghee if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. you can garnish with a few chopped coriander leaves if you want.