Rajwadi Khichdi

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Recipe

Ingredients

1 cup	basmati rice
1/2 cup	split moong dal
2 tablespoons	ghee
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 pinch	asafoetida
2 tablespoons	cashew nuts
1 medium	onion, chopped
1 medium	tomato, chopped
1 teaspoon	ginger-garlic paste
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1 cup	mixed vegetables (peas, carrots, potatoes)
4 cups	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice and split moong dal together for 20 minutes.
2. 2 Heat ghee in a pressure cooker over medium heat.
3. 3 Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
4. 4 Add cashew nuts and sauté until golden brown.
5. 5 Add chopped onions and sauté until translucent.
6. 6 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
7. 7 Add chopped tomatoes and cook until they become soft.
8. 8 Mix in turmeric powder, red chili powder, and garam masala. Cook for another minute.
9. 9 Add the mixed vegetables and sauté for 2-3 minutes.
10. 10 Drain the soaked rice and dal, then add them to the cooker.
11. 11 Pour in the water and add salt to taste. Stir well.
12. 12 Close the lid of the pressure cooker and cook for 2 whistles on medium heat.
13. 13 Allow the pressure to release naturally.
14. 14 Open the lid and gently fluff the khichdi with a fork.
15. 15 Garnish with fresh coriander leaves before serving.