Back to 4 servings 1 cup rice, short-grain such as Sona Masuri or small-grain rice; washed 0.5 cup split yellow moong dal, skinless, washed 2 tbsp ghee, or neutral oil for a vegan version 1 tsp cumin seeds pinch asafoetida (hing), optional 1 small onion, finely chopped 1 tsp ginger garlic paste, or 1 tsp grated fresh ginger 1 medium tomato, finely chopped 0.5 tsp ground turmeric 0.5 tsp chilli powder, adjust to taste 0.5 tsp ground cumin 0.5 tsp ground coriander 0.5 cup mixed vegetables, such as peas, diced carrot, green beans and potato; optional 1.5 tsp salt, adjust to taste 4 cup water, hot, plus more to adjust consistency 2 tbsp cilantro, finely chopped 1 tbsp ghee, for the tempering 0.5 tsp cumin seeds, for the tempering 1 dried red chilli, broken, for the tempering
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1 Step 1: Rinse the rice and moong dal together until the water runs mostly clear, then soak in water for 10 to 15 minutes while you prep. Drain well.2 Step 2: Heat the 2 tablespoons ghee in a pressure cooker over medium heat. Add the cumin seeds and asafoetida and cook until the cumin sizzles and smells fragrant.3 Step 3: Add the onion and ginger garlic paste and cook, stirring, until the onion is soft and golden, about 4 minutes.4 Step 4: Lower the heat, add the turmeric, chilli powder, ground cumin and ground coriander and stir for about 30 seconds until aromatic.5 Step 5: Add the tomato and cook until soft and mushy, about 3 minutes. Add the mixed vegetables, if using, and sauté for 1 minute.6 Step 6: Add the drained rice and dal and sauté for 1 to 2 minutes until they smell toasty. Pour in the 4 cups hot water and the salt, stir well, then close the lid.7 Step 7: Pressure cook on medium until the first whistle, then cook 3 whistles on low. Turn off the heat and let the pressure release naturally.8 Step 8: Open the cooker and stir well. Mash lightly if you like a creamier texture. Add a splash of hot water if it is too thick and simmer 1 to 2 minutes, then adjust salt. The rice and dal should be fully soft and porridge-like.9 Step 9: For the tadka, heat the 1 tablespoon ghee in a small pan over medium heat. Add the cumin seeds and broken dried red chilli and cook until the seeds splutter, about 30 seconds.10 Step 10: Pour the sizzling tadka over the khichdi, stir in the chopped coriander, and serve hot.getsaucepan.com/r/7d77154a-d896-52cc-a6a6-7a6c0279eb7a
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