By Devi Poojari
September 28, 2023
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Spicy, tangy and packed with vegetables – this one pot meal equivalent of the comforting khichdi is robustly flavoured and best enjoyed when piping hot.
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4 dried red chillies 1 piece cinnamon 2 cloves 2 teaspoons coriander seeds 1 teaspoon urad dal 1 teaspoon chana dal ¼ teaspoon fenugreek seeds 1 tablespoon dried coconut 1 teaspoon cumin seeds
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¾ cup rice, soaked ½ cup toor dal, soaked 3 tablespoons tamarind pulp 1 carrot, diced 7-8 French beans, diced 2 drumsticks, cut into pieces ½ cup orange pumpkin, diced 10 cashew nuts 1 pinch asafoetida 1 teaspoon mustard seeds 1 tablespoon jaggery 2 tablespoons ghee Salt, to taste
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Toast all the ingredients for the masala in a dry pan and cool, before grinding into a fine powder.
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In a pressure cooker, heat the ghee and temper the asafoetida and mustard seeds.
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Add the cashew nuts and fry until lightly browned, before adding all the vegetables.
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Season lightly with salt and cook for 3-4 minutes, until they begin to soften.
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Add the soaked rice and dal, along with 2.5 cups of water and adjust seasoning.
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Add the freshly ground masala mix and jaggery before pressure cooking for 3-4 whistles. Serve hot.
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