Ultimate Comfort Veg KhichdiVeg

1

Soak 1 cup of Wada Kolam rice and 1 cup of yellow moong dal in water for 15 minutes, then drain.

2

Transfer them to a pressure cooker.

3

Add 1/2 teaspoon of turmeric powder, salt to taste, and 3 cups of water. Mix well.

4

Pressure cook for at least 3 whistles, then allow it to cool completely before opening.

5

Heat 2 tablespoons of ghee in a deep non-stick pan.

6

Add 2 teaspoons of cumin seeds and 6-8 curry leaves; sauté until the seeds crackle.

7

Add 1 tablespoon of chopped garlic, 1/2 teaspoon of green chili paste, and 1/2 cup of chopped onions. Sauté for 2 minutes.

8

Add 1/2 cup of chopped tomatoes and cook for another 2 minutes.

9

Add 1/2 cup each of french beans, carrots, green peas, potato cubes, and cauliflower florets. Sauté for 3-4 minutes.

10

Stir in 1 teaspoon of chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of shahi biryani masala (or garam masala), and 1 1/2 teaspoons of coriander powder with salt to taste.

11

Add 2 cups of water, cover with a lid, and cook on a medium flame for 15 minutes until the vegetables are tender.

12

Add the cooked rice and dal mixture to the vegetables.

13

Pour in an additional 3 1/2 cups of water to reach the desired consistency, stirring to ensure there are no lumps.

14

Cook for 2-3 minutes on medium flame.

15

Garnish with 2 tablespoons of fresh coriander.

16

Serve hot with a big spoonful of desi ghee, along with curd, pickle, and papad.