06/02/2026
Ingredients #
Rice & Dal: 1 cup rice (short-grain or Sona Masoori) and ½ cup yellow moong dal.
Vegetables: 1.5–2 cups mixed chopped veggies (carrots, peas, potatoes, beans, cauliflower).
Aromatics: 1 medium onion (chopped), 1–2 tomatoes (chopped), 1 tsp ginger-garlic paste, and 2 green chillies.
Whole Spices: 1 tsp cumin seeds, 1 bay leaf, 1 small cinnamon stick, and a pinch of asafoetida (hing).
Ground Spices: ½ tsp turmeric, ½ tsp red chilli powder, and ½ tsp garam masala.
Cooking Fat: 2 tbsp ghee or oil.
Liquid: 5–6 cups water (for a soft, porridge-like consistency).
Step-by-Step Instructions
Prep: Wash the rice and dal together until the water runs clear. Soak them in water for about 15–30 minutes, then drain.
Sauté Aromatics: Heat ghee in a pressure cooker. Add the whole spices (cumin, bay leaf, cinnamon, hing). Once they sizzle, add the onions and sauté until translucent, followed by the ginger-garlic paste and tomatoes.
Add Veggies & Spices: Stir in the chopped vegetables and ground spices (turmeric, chilli powder). Sauté for 1–2 minutes.
Combine: Add the drained rice-dal mixture. Mix well and sauté for another minute to coat with spices.
Pressure Cook: Pour in 5–6 cups of water and add salt. Close the lid and pressure cook for 3–4 whistles on medium heat.
Finish: Let the pressure release naturally. If the khichdi is too thick, stir in a little hot water to adjust the consistency. Serve hot with a dollop of ghee, pickle, and papad.
Would you like to know how to make a special garlic tadka to pour over the top for extra flavour? 🧄👌😋
