Gujarati Vaghareli Khichdi

Ingredients(for 1 medium bowl (approx. 200g))

• 1/2 cup Rice (short grain preferred)
• 1/4 cup Moong dal (split yellow gram) (mung dal)
• 1/4 cup Carrot (finely chopped)
• 1/4 cup Green peas (fresh or frozen)
• 1/4 cup French beans (finely chopped)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Mustard seeds (rai)
• 1/2 tsp Cumin seeds (jeera)
• 1 tsp Ginger (grated, adrak)
• 1 Green chili (finely chopped, hari mirch) - optional
• 6-8 Curry leaves (kadi patta)
• a pinch Asafoetida (hing)
• to taste Salt (namak)
• 2 tsp Oil (groundnut or sunflower)
• 2.5 cups Water
• for garnish Fresh coriander (hara dhania) - optional

Instructions

1. 1

   Wash rice and moong dal together 2-3 times, then soak for 10 minutes. Drain and set aside.

   10 minutes

   Soaking helps in faster cooking and better digestion.

2. 2

   Heat oil in a thick-bottomed pressure cooker or handi. Add mustard seeds. When they crackle, add cumin seeds, asafoetida, curry leaves, and ginger.

   2 minutes

   Let the spices sizzle to release their aroma but don’t let them burn.

3. 3

   Add chopped green chili (if using) and sauté for a few seconds. Add all chopped vegetables and sauté for 2-3 minutes.

   3 minutes

   Sautéing vegetables slightly helps retain their crunch and color.

4. 4

   Add soaked rice and dal. Mix well with the vegetables and spices.

   1 minute

   Stir gently to avoid breaking the grains.