1teaspoonGinger Garlic Pasteor 3 to 4 medium garlic and ½ inch ginger - crushed to a paste in mortar-pestle
1small to medium tomatoor ¼ to ⅓ cup chopped tomatoes
1 or 2green chilies- chopped
1 to 1.25cupsmixed chopped veggies
¼teaspoonred chili powder
a few chopped coriander leaves for garnishoptional
salt as required
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.
making masala vegetable khichdi
Heat 1 tbsp ghee or oil in a pressure cooker.
Add the following garam masala or whole spices - 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, 2 green cardamoms. Saute till the spices crackle and become fragrant.
Add 1/3 cup chopped onion and saute them till they turn translucent.
Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
Add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). Saute for a minute or two.
Then add 1 to 1.25 cups mixed chopped veggies along with 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add 1/2 tsp red chili powder. Saute for a minute.
Add the rice and moong dal. Mix the rice and moong dal with the rest of the ingredients.
Add 2 cups water. This much amount of water gives a masala 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.
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.
Serve vegetable 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 also garnish it with a few chopped coriander leaves if you want.