Easy 15-Minute One-Pot Dal KhichdiVeg

1

Rinse the rice and toor dal thoroughly.

2

Soak them in two cups of filtered water for at least 30 minutes, or up to one hour.

3

In a pressure cooker, heat the oil.

4

Once hot, add the mustard seeds, cumin seeds, whole black pepper, red chilli, cinnamon, cloves, asafoetida, and curry leaves.

5

Wait for the seeds to splutter.

6

Add the chopped onion and sauté until they turn transparent.

7

Stir in the ginger garlic paste and cook for a few seconds until the raw smell disappears.

8

Mix in the potato, brinjal, and fresh peas (or pigeon peas).

9

Add the turmeric powder, chili powder, and salt to taste.

10

Drain the soaked rice and dal, then add them to the pressure cooker.

11

Mix well with the vegetables and spices.

12

Pour in 4 cups of hot water and add a teaspoon of ghee.

13

Taste the water; it should be slightly salty, as this ensures the finished dish will be well-seasoned.

14

Close the lid of the cooker and secure the weight. Cook on medium heat for 2 whistles.

15

Once the whistles are complete, lower the heat to a simmer and cook for an additional 5 to 6 minutes.

16

Turn off the heat and allow the pressure to subside naturally before opening the cooker.

17

Turn off the heat and allow the pressure to subside naturally before opening the cooker.