Vegetable Rice Porridge

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

• 1/2 cup Rice (use short-grain or sona masoori for better texture)
• 1 small, diced Carrot (gajar)
• 1/4 cup Green peas (matar)
• 6-8, chopped French beans (sem)
• 1/4 cup Cauliflower florets (gobi)
• 1 small, finely chopped Onion (pyaz)
• 1/2 inch, grated Ginger (adrak)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp, freshly ground Black pepper (kali mirch)
• to taste Salt (namak)
• 3 cups Water (as needed for porridge consistency)
• 1 tsp Ghee (optional, for tempering) - optional
• 1 tbsp, chopped Fresh coriander (dhaniya patta, for garnish) - optional

Instructions

1. 1

   Wash rice thoroughly and soak for 10 minutes. Meanwhile, prepare all vegetables by washing, peeling, and chopping them evenly.

   10 minutes

   Soaking rice shortens cooking time and improves texture.

2. 2

   In a pressure cooker or thick-bottomed patila, heat ghee (or skip for vegan version). Add cumin seeds and let them splutter. Add grated ginger and sauté for 30 seconds.

   2 minutes

   Ghee enhances aroma, but use oil for a lighter version.

3. 3

   Add chopped onions and sauté till translucent. Then add all chopped vegetables: carrot, beans, peas, and cauliflower. Stir well.

   3 minutes

   Cut veggies into small, uniform pieces for even cooking.

4. 4

   Drain rice and add to the cooker with the vegetables. Mix in turmeric, black pepper, and salt. Stir everything together.

   2 minutes

   Spices can be adjusted to taste or kept minimal for kids.