Moong dal khichdi with vegetables

• Rice80 g
• Yellow moong dal80 g
• Ghee2 tsp
• Cumin seeds1 tsp
• Hinga pinch
• Ginger · grated1 inch
• Carrot · diced1 medium
• French beans · chopped8
• Green peas50 g
• Turmeric1/2 tsp
• Saltto taste
• Water700 ml
• Black pepper1/4 tsp

Method

1. 1

   Rinse the rice and dal together 3 times and soak 10 minutes.

2. 2

   Heat 1 tsp ghee in the pressure cooker on medium. Add cumin and hing; when the cumin sizzles, add ginger and the vegetables and toss 2 minutes.

3. 3

   Add the drained rice and dal, turmeric, salt and water. Close the lid and cook on high to the first whistle, then on low for 8 minutes.

4. 4

   Let the pressure drop on its own. Stir; the khichdi should be soft and porridge-like, so add hot water if it is stiff.

5. 5

   Serve with the remaining ghee drizzled on top and a pinch of pepper.

Tips

• Khichdi thickens fast as it cools; serve it a little looser than you want it.
• Serve with curd and papad roasted on the flame, not fried.

Swaps

• Swap ghee for 2 tsp oil to make it vegan.
• Use 80 g daliya (broken wheat) instead of rice for more fibre.

Storage

Keeps 2 days in the fridge. Add water and reheat on low, stirring.