Masala Khichadi

Ingredients(for 1 medium bowl (approx. 250g))

• 1/2 cup Rice (chawal) (short or medium grain preferred)
• 1/2 cup Yellow moong dal (split yellow moong dal)
• 1/4 cup Carrot (finely chopped (gajar))
• 1/4 cup French beans (chopped)
• 1/4 cup Green peas (fresh or frozen (matar))
• 1 small Onion (finely chopped (pyaaz))
• 1 small Tomato (chopped (tamatar))
• 1/2 inch Ginger (grated (adrak))
• 1 Green chilli (slit (hari mirch)) - optional
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Mustard seeds (rai)
• 1/2 tsp Turmeric powder (haldi)
• 1/4 tsp Red chilli powder (lal mirch) - optional
• a pinch Asafoetida (hing) - optional
• 8-10 Curry leaves (kadi patta) - optional
• to taste Salt
• 1 tbsp Ghee or cold-pressed coconut oil (use coconut oil for vegan)
• 2.5 cups Water
• 2 tbsp Coriander leaves (finely chopped (hara dhania)) - optional

Instructions

1. 1

   Wash rice and moong dal thoroughly under running water until the water runs clear. Soak them together for 10 minutes, then drain.

   10 minutes

   Soaking makes the grains softer and reduces cooking time.

2. 2

   Heat ghee or coconut oil in a pressure cooker or heavy-bottomed pan. Add cumin seeds, mustard seeds, and let them splutter. Add asafoetida and curry leaves.

   2 minutes

   Let the spices release their aroma for authentic South Indian flavor.

3. 3

   Add onions and sauté till translucent. Stir in grated ginger and green chilli. Add chopped tomatoes and cook until soft.

   3 minutes

   Cooking onions and tomatoes well enhances the masala base.

4. 4

   Add carrots, beans, and green peas. Sauté for a minute. Sprinkle turmeric powder and red chilli powder. Mix well.

   2 minutes

   Cut vegetables evenly for uniform cooking.