Wash and Soak the above 2, pls note wash the mung dal AFTER dry roasting
Ghee/oil- 1 or 2tsp
Jeera-1 tsp
Ginger paste- 1 tsp
onion-1 cut into quarters,separate the petals
Dry Powders
Turmeric-1/2 tsp
red chilli-1 tsp
Coriander-1/2 tsp
Cumin-1 tsp
Salt as per taste
Veggies:
Cauliflower-1/4 cup florettes
Potato-1 cut into quarter pieces
semi-Fry the above 2 and keep aside(lightly browned)
Tomato-2 chopped
Green chillis-2-3
Methods
Add ghee/oil in a pressure cooker on medium..add the jeera let it splutter.
Put the ginger paste and stir quickly(don\'t let it burn or tick!),add Onions and fry till translucent pinkish)
Add the fried vegetables and stir for 2 mins.Now add the Dry powders and mix till everything is nicely coated.
Add chopped tomatoes & chillis before the veggies start burning/sticking.
When the oil separates,add the rice and dal. Add salt and mix well. Now add water..if u want mushy-khichadi consistency,add a little more water than normal.(\"normal\" is amount of water u wld normally add to cook rice in pressure cooker viz 2:1)
Check seasoning and add more salt if necessary.U could add some garam masala.
Cover and pressure cook for 2-3 whistles.
Allow the khichadi to cook in its own steam,after shutting the heat. U may
add a bit of ghee to the khichadi before serving. U may serve it with crisp papad and achar.
