Step-by-Step Instructions

1. 1.Prepare Dalia for Khichdi

   Take 1/2 cup of broken wheat (dalia) and wash it thoroughly. Keep aside.

2. 2.Prepare Vegetables for Khichdi

   Chop small portions of bottle gourd, capsicum, and carrot into bite-sized pieces. Also, measure out 1/4 cup of peanuts.

3. 3.Sauté Spices and Peanuts for Khichdi

   Heat 1.5 tablespoons of ghee in a pressure cooker. Once hot, add 1/2 teaspoon of cumin seeds, 1 dry red chili, a few cloves, a small piece of cinnamon, and 1 cardamom. Sauté for a few seconds until fragrant. Add 1/4 cup of peanuts and sauté until lightly roasted.

4. 4.Add Dalia and Vegetables to Khichdi

   Add the washed broken wheat (dalia) to the pressure cooker and mix well. Then, add the chopped bottle gourd, capsicum, and carrot. Mix all ingredients thoroughly.

5. 5.Add Turmeric, Water, and Salt to Khichdi

   Add 1/2 teaspoon of turmeric powder, 3.5 cups of water, and salt to taste. Stir everything together. Bring the mixture to a boil.

6. 6.Pressure Cook Khichdi

   Once the mixture is boiling, cover the pressure cooker with its lid and place the weight. Cook for 1 whistle on medium-high heat. After one whistle, switch off the flame and let the pressure release naturally.

7. 7.Roast Tomatoes for Chutney

   While the khichdi is cooking, prepare the chutney. Heat 3 teaspoons of oil in a separate pan. Place 6 medium tomatoes, cut in halves, face down in the hot oil. Add 4-5 garlic cloves (optional) and 2 green chilies. Cover the pan and let them roast for a few minutes until the skin starts to loosen.

8. 8.Flip and Continue Roasting Tomatoes

   Uncover the pan, flip the tomatoes, and continue roasting for a few more minutes until the skin on the other side also starts to come off easily. Switch off the heat and let the roasted tomatoes cool slightly. Remove the peels from the tomatoes.

9. 9.Blend Chutney Ingredients

   Transfer the roasted and peeled tomatoes, garlic, and green chilies to a blender jar. Add 1 teaspoon of Kashmiri chili powder for color, salt to taste, and a pinch of hing (asafoetida). Blend in pulse mode to achieve a chunky consistency, not a smooth puree.

10. 10.Temper the Chutney

    Heat 1 tablespoon of oil in the same pan. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Once they splutter, add the crushed tomato mixture from the blender. Mix well and allow it to boil for about 3-4 minutes until the chutney thickens slightly and starts leaving the sides of the pan. Switch off the heat.

11. 11.Garnish Chutney and Khichdi

    Garnish the prepared tomato chutney with fresh coriander leaves. Once the pressure has released from the cooker, open it and gently mix the khichdi. Garnish the khichdi with fresh coriander leaves.

12. 12.Serve the Meal

    Serve the steaming hot vegetable khichdi with a dollop of ghee on top, alongside the tangy tomato chutney. Enjoy your healthy and delicious dinner!