Khichdi - One Pot
2 T. Ghee or oil
1 teaspoon cumin seeds
1 bay leaf
1/2 onion, chopped (1/2 cup)
1 green chili, slit
1 teaspoon grated ginger
1 pinch asafoetida
2 small tomatoes, chopped finely or puréed
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 cup rice
1/2 cup moong dal, dry roasted
4 cups water
1/2 cup peas
1 medium carrot, cubed
1 small potato, cubed
1/2 cup green beans, chopped
Add rice and dal to a dish and rinse until water runs clear.
In your pressure cooker, heat ghee and add cumin seeds and bay leaf on low flame for 1 minute.
Add onion and green chili and saute until onion is transparent. Next add in ginger, asafoetida, tomatoes, turmeric, salt and vegetables.
Saute for 3-4 minutes until tomatoes are mushy.
Add drained rice and lentils and saute for 2-3 minutes.
Pour 4 cups water into pressure cooker and seal. Cook for 8 minutes.
Let the pressure release on its own. Check for consistency - you can add more water if needed. Taste for salt and adjust if needed.
Top khichdi with ghee and mango pickle. Serve with papad or other chutney.