Mili juli dal aur sabziyon ki masala khichdi (mixed lentil and veggie rice)

Ingredients

• Toor/Arhar Dal - 1/4 cup
• Chana Dal - 1/4 cup
• Masoor Dal - 1/4 cup
• Moong Dal - 1/3 cup
• White Rice - 1 cup
• Adrakh (Ginger) - 1 tbsp grated (grated really works well for this recipe, though feel free to add finely chopped as well)
• Hari Mirch (Green Chillies) - 2-3
• Mix veggies - 1 cup
• Onion - 1 cup thinly sliced
• Tomatoes - 1 cup sliced or chopped, as you like
• Water - 8 cups
• Masalas
• Haldi (Turmeric Powder) - 1 teaspoon
• Lal Mirch (Red Chilli) Powder - 1 teaspoon(only if you are not using green chillies)
• Dhaniya (Coriander) Powder - 1 teaspoon
• Jeera (Cumin) Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Salt - as per taste
• Tempering
• Oil - 1 tablespoon
• Jeera (Cumin Seeds) - 1/2 teaspoon
• Rai (Mustard Seeds) - 1/2 teaspoon
• Saunf (Fennel Seeds) - 1/2 teaspoon
• Methi (Fenugreek Seeds) - 1/4 teaspoon
• Kalaunji (Nigella Seeds) - 1/2 teaspoon
• Tej Patta (Bay Leaves) - 2-3
• Dalchini - 2 one inch pieces
• Badi Ilaichi (Black Cardamoms) - 1
• Laung (Cloves) - 4-5

Preparation

• Wash and soak rice and dal together or seperately . Take a pressure cooker and add oil to it. Add everything under tempering and let the seeds splutter and nice aroma of whole masalas start coming out.
• Add grated ginger and hari mirch to it and let it fry for 30 seconds. Add onions and fry till they become translucent. Add all washed and cut veggies and fry for 2 minutes.
• Add tomatoes and all the masalas and fry for another 2 minutes. Add washed rice and dal, mix well and fry for another 2 minutes. Add water to the cooker, mix well and cover and let it cook for 15-20 minutes (depending on how soft you like your khichdi to be).
• Once you switch off the gas, let the cooker cool down completely and then open the lid. Remove the whole spices (laung, badi ilaichi and dalchini) and tej patta from the khichdi, if you do not like that to come in your spoon when eating.
• At this step, you can either choose to add ghee here before serving to the entire khichdi (use the quantity based on your preference) or reserve it while serving.
• Serve it with a dollop of ghee and with dahi, papad and/or pickle.

Questions

Photos of members who cooked this recipe

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