Toovar Dal And Mixed Vegetable Masala Khichdi Recipe

Ingredients

• 1 1/2 cups long grain rice (basmati chawal)
• 1/2 cup toovar (arhar) dal
• 2 tbsp ghee
• 1/4 tsp asafoetida (hing)
• 1/4 tsp haldi powder (turmeric powder)
• 2 pinches baking soda
• 10 baby onions
• 5 baby potatoes, peeled
• 3 small brinjal (baingan / eggplant)
• 3/4 cup matar (green peas)
• salt (namak) to taste
• 1/2 cup freshly grated coconut
• 4 tbsp finely chopped coriander (dhania)
• 4 tsp coriander-cumin seeds (dhania-jeera) powder
• 4 tsp sugar
• 2 tsp red chilli powder
• a pinch of asafoetida (hing)
• salt (namak) to taste
• roasted papad
• buttermilk

Steps

1. Clean, wash and soak the rice and toovar dal in enough water for 15 minutes. Drain and keep aside.
2. Divide the masala mixture into 2 equal portions and keep aside.
3. Make criss-cross slits on the onions, potatoes and brinjals, taking care not to separate the segments.
4. Stuff the onions, potatoes and brinjal with half the masala mixture and keep aside.
5. Heat the ghee in a pressure cooker, add the rice and toovar dal, asafoetida, turmeric powder and soda bi-carb and sauté on a medium flame for 2 minutes.
6. Add the stuffed vegetables, the remaining half masala mixture, green peas, salt and 3 cups of hot water, mix gently and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Serve immediately along with papad and buttermilk.