ISKCON style khichadi
Serves 7
Directions
- 1Soak rice, moong dhuli, and moong chilka in a bowl.
- 2Add water, salt, and turmeric to the soaked ingredients and boil them in a pressure cooker on high flame.
- 3Remove the white foam layer that forms on top while boiling.
- 4Chop vegetables like potato, tomato, pumpkin, sweet corn, green peas, and cauliflower.
- 5Heat oil in a pan.
- 6Add jeera, rai, saunf, ajwain, tej pata, laung, dry red chilli, daal chini, kaali mirch, badi elaichi, curry leaves, hing, ginger chilli paste, coriander powder, haldi powder, salt, and kasuri methi to the oil.
- 7Add the chopped vegetables to the pan and mix well.
- 8Cover and let the vegetables cook until tender.
- 9Add tomato puree to the cooked vegetables, mix, and cover again to cook.
- 10Add the boiled khichadi to the vegetable mixture in the pan and mix thoroughly.
- 11Add special masala (or garam masala) to the khichadi.
- 12Garnish with fresh coriander.
- 13Top with homemade ghee.
Ingredients
- 100 gm rice
- 50 gm moong dhuli
- 50 gm moong chilka
- 5 glasses water
- salt
- turmeric
- tomato
- aloo
- gajar
- matar
- beans
- sweet corn
- cauliflower
- pumpkin
- oil
- jeera
- rai
- saunf
- ajwain
- tej pata
- laung
- dry red chilli
- daal chini
- kaali mirch
- badi elaichi
- curry leaves
- hing
- ginger chilli paste
- coriander powder
- haldi powder
- kasuri methi
- tomato puree
- special masala
- coriander
- ghee
Equipment
bowlpotato peelerknifecutting boardpressure cookerladlepanlid
Tips
- You can add as many vegetables as you like.
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