Vegetable Toor Dal Khichdi

Step 1: Prepare Vegetables

Chop the carrot, onion, and tomatoes into small pieces. Slit the green chilies.

Step 2: Sauté Vegetables and Spices

Heat cooking oil or ghee in a pressure cooker. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until translucent. Add the chopped carrots, tomatoes, and green chilies. Mix in turmeric powder, red chili powder, coriander powder, and salt. Sauté the vegetables and spices for 3-5 minutes until the vegetables soften slightly and the raw smell of spices disappears.

Step 3: Add Rice and Dal

Drain the soaked rice and toor dal and add them to the pressure cooker with the sautéed vegetables. Mix everything well to combine.

Step 4: Add Water and Pressure Cook

Pour in 4-5 cups of water. Stir once, then close the pressure cooker lid and place the weight. Cook on medium-high heat for 2-3 whistles.

Step 5: Serve Khichdi

Once the pressure is naturally released, open the cooker. Stir the khichdi gently. Serve hot in a bowl, garnished with fresh coriander leaves, sliced cucumber, lemon wedges, and a dollop of green chutney.

• Adjust the amount of water based on desired khichdi consistency.

• For a richer flavor, use ghee instead of oil for the tadka.

• You can add other vegetables like peas, potatoes, or cauliflower.

• Add a tempering of mustard seeds and curry leaves at the end for extra flavor.

• Use a mix of different dals for varied nutrition and taste.

• Spice it up with garam masala or a pinch of asafoetida (hing) in the tadka.