Spicy & Healthy Mixed Vegetable Masala Khichdi

Ingredients

• 2 cups Rice
• 1 cup Split Moong Dal (Green)
• 1 large bowl Mixed Vegetables Potato,Onion,French Beans, Green Peas,Sweet Corn,Carrot
• 1 tbsp Ginger-Garlic-Green Chilli Paste (or finely chopped)
• 4 cloves Garlic, sliced
• 8–10 Cashew Nuts
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Khichdi Masala
• Salt to taste
• 2 tsp Ghee
• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1 pinch Asafoetida (Hing)
• 3 Cloves
• 1 small Cinnamon Stick
• 1 Bay Leaf
• 1 Dry Red Chilli
• 1 tsp Cumin Seeds
• 2 glasses Water (or as required)
• 1 bowl fresh yogurt

Steps

1. Wash the rice and split moong dal thoroughly and soak them in clean water for about 20–30 minutes. Wash and drain all the vegetables. Chop them into bite-sized pieces and keep the ginger, garlic, and green chillies ready.
2. Heat the ghee and oil in a pressure cooker. Add the mustard seeds, cumin seeds, asafoetida, bay leaf, cinnamon, cloves, black pepper (if using), and dry red chilli. Sauté until aromatic. Add the ginger, garlic, green chillies, and cashew nuts. Sauté for a minute until fragrant.
3. Add the mixed vegetables and cook for 2–3 minutes, stirring occasionally. Pour in the required amount of water. Add the red chilli powder, coriander powder, turmeric powder, salt, and finally the khichdi masala. Mix everything well.
4. Drain the soaked rice and moong dal, add them to the cooker, and stir gently. Close the lid and pressure cook for 3 whistles. Allow the pressure to release naturally.
5. Open the lid and gently mix the khichdi. Adjust the consistency by adding a little hot water if required. Serve hot with chilled yogurt, pickle, papad, or a drizzle of ghee.